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Vegan Truffles – Strawberry Paleo Truffles {Paleo,Dairy-Free,Vegan}

An easy and decadent melt in your mouth recipe for incredible homemade Vegan Truffles. These chocolate and strawberry truffles are a paleo, dairy-free and vegan wonder! 

a bowl of dark chocolate truffles with strawberry flakes

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I’m not saying these dark chocolate truffles are addicting, but I gave a bunch to our UPS guy to get them out of my house. There were a few self-control issues happening on my end.

These dairy-free strawberry truffles look complicated and like you need some sort of college degree in handling chocolate (is that a thing? I’ll fill out my FAFSA and sign up today) to make. I’m here to tell you that you, yes you can make them!

They only look like a bonkers amount of work but they’re super straightforward. With some additional research and a helpful Youtube video, I was able to make these amazing paleo truffles with absolutely zero swearing.

An accomplishment for sure.

If you just can’t wait until these truffles have cooled and you need a chocolate dessert NOW, check out these Gluten-Free Mug Cakes. Ready in about 60 seconds, they satisfy all the chocolate cravings in a flash.

What Ingredients Are in Vegan Truffles?

  • Dark chocolate (be amazed). Something 60-80% dark works best. But I have also used dairy-free dark chocolate chips (like Enjoy Life) with great results (they are 69% dark). You’ll see those chips in the photos below.
  • Canned coconut milk. Full fat. Don’t skimp on this!
  • Coconut butter
  • Coconut oil
  • Freeze-dried strawberries

I wanted to say a quick note about the coconut milk and butter in the truffles. I’m sensitive to coconut taste in things that I don’t want to be coconutty, but there is no overt coconut taste in the finished product. Yay!

My tiny town didn’t have coconut butter so I ordered mine online. It’s also available from Thrive (<—take an extra 25% off your order with that link. Hollah!). You can also make your own by blending unsweetened coconut flakes in a food processor for 10-15 minutes.

Do I Need to Refrigerate Vegan Truffles?

After my first sad attempt, I learned so much about working with chocolate from this website. One thing I realized is that I have been doing pretty much everything wrong when it comes to storing homemade goodies made with melted chocolate.

Your delicious dark chocolate truffles should not be stored in the fridge, but rather at a temperature of 60-65 degrees. I ended up storing mine in my mouth a cool room in our house.

The instructions below will have you refrigerate the truffle mixture during part of the crafting process, but finished truffles should not be stored in the fridge.

You can, however, freeze truffles for long-term storage. Bring to room temperature prior to serving.

How Long Do They Last?

Since these dark chocolate truffles don’t contain dairy products, they will last 4-5 days at room temperature. Hypothetically speaking of course because they will be eaten before that.

How to Make Vegan Truffles

Quick note: this recipe is very easy to make but does require you to use some patience for cooling and tempering. Please do follow the prompts and directions to ensure the best results. It looks like a lot of steps, but most of it is just waiting. A detailed and printable recipe card is available at the bottom of this post.

In a small saucepan combine coconut milk and coconut butter. We’re using the cream from the top of the can of coconut milk and then some of the liquid. Heat on medium until coconut butter is melted and small bubbles start to appear under the surface.

Pulse freeze-dried strawberries in a food processor until there are mostly small chunks and fine strawberry powder. No food processor? Finely chop with a knife until most pieces are uniform in size.

Two photos showing strawberries in a food processor for making dark chocolate truffles

Make ganache (filling):

Put chocolate in a heatproof bowl. Pro tip: chop in uniform sizes to ensure even melting. Pour warmed coconut milk/butter mixture over the chocolate. Let it sit for two minutes and then gently stir with a silicone spatula until smooth. Pro tip: if lumps remain, keep gently stirring until the heat from the chocolate melts them.

two photos showing melting chocolate for making dark chocolate truffles

Add in most of the crushed strawberries, reserving about 2 tbsp in the food processor.

mixing strawberries into ganache for making dark chocolate truffles

Allow the ganache to cool for an hour on the counter and then transfer to the fridge until mostly firm. It is ready when it has the consistency of cookie dough. It should be workable but not messy on your hands.

Shaping truffles:

Using a spoon, cookie scoop, or melon baller, place truffles on a parchment or waxed paper-lined rimmed baking sheet. Pro tip: make all your truffle scoops at once and then go back and gently roll them into uniform shapes. Place the truffles in the freezer for 1 hour.

scooping and shaping ganache for making dark chocolate truffles

Make chocolate coating:

In a microwave-safe bowl, heat chopped chocolate for 30 seconds in the microwave. Wait 30 seconds, and then cook for another 30 seconds. Wait another 30 seconds and then microwave for an additional 30 seconds. <—don’t skip this heat/wait/heat/wait process as it melts the chocolate without overheating it! Overheated chocolate will look dull and streaky when it cools.

Add in the coconut oil and stir until it has melted. Allow chocolate to cool to 84-88 degrees F. I used a kitchen thermometer to test this, but if you don’t have one, this website also notes that the chocolate is likely ready when it is starting to set around the edges of the bowl.

Dipping the truffles:

Check the consistency of the reserved strawberry powder to see if it is still workable. Mine clumped up a bit so I pulsed it again in the food processor until it was workable.

Remove truffles from the freezer and place one ball (snicker) in the melted chocolate. Spoon chocolate over it until covered. Use the spoon to place the truffle on the tines of a fork. Gently use your free hand to tap the hand holding the fork to remove excess chocolate. Don’t tap the fork directly or your truffle may fall.

Remove the truffle from the fork by scooting it onto the waxed paper-lined baking sheet. You can make this easier by nudging it off with a toothpick or skewer. Immediately sprinkle it with a pinch of the strawberry powder. If you wait too long the strawberries will not stick to the chocolate coating.

three photos showing the process of dipping truffles for making dark chocolate truffles

Repeat until all the truffles have been dipped. Pro tip: if your dipping chocolate starts to get hard to work with, microwave for 5 seconds at a time until it has returned to a pourable consistency.

Reality check: ^ that all seems like a lot of work, right? Wrong! It is super easy but takes a few truffles to get the hang of it. This video is what I used to learn all the dipping tricks. Start watching it at 3:15 to see it in action.

Allow the truffles to cool on the baking sheet on the counter (not the fridge!) until the chocolate coating has hardened and they are no longer warm to the touch. Transfer to an air-tight container and store in a cool part of the house.

Pro Tips/Recipe Notes

  • Use only silicone spatulas or utensils to stir the chocolate. It makes it easier to work with and won’t house any previous cooking odors as wooden spoons can.
  • Do not cover the ganache mixture with plastic wrap or anything else while it is cooling in the fridge. That could create condensation which would introduce water to your chocolate. Water and chocolate are total frenemies and should not be combined.
  • If your ganache is too hard when you take it out of the fridge, that’s ok; your mixture is not ruined! Let it sit at room temperature until it is workable. Alternatively, you could microwave it for 10 seconds, stir and microwave in 5-second increments until it is workable. Workable means pliable but not transferring much chocolate to your hands.
  • You’re welcome to roll your truffles in cocoa powder, chopped nuts (snicker), shredded coconut instead of melted chocolate. Improvising is fun!
  • I have not tried this paleo truffle recipe with sugar-free chocolate to make it diabetic-friendly or keto.

overhead shot of dark chocolate truffles with chocolate chips and dried strawberries

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a bowl of dark chocolate truffles with strawberry flakes
Print
Vegan Truffles - Strawberry Paleo Truffles {Paleo, Dairy-Free, Vegan}
Prep Time
15 mins
Cook Time
5 mins
Cooling Time
4 hrs
Total Time
20 mins
 

An easy and decadent melt in your mouth recipe for incredible homemade Vegan Truffles. 

Course: Dessert
Cuisine: American
Keyword: Dairy-Free Truffles, Dark Chocolate Truffles, Paleo Truffles
Servings: 36 1 tbsp truffles
Calories: 130 kcal
Ingredients
Ganache/Truffle
Chocolate Coating
Instructions
  1. In a small saucepan combine coconut milk and coconut butter. We're using the cream from the top of the can of coconut milk and then some of the liquid. Heat on medium until coconut butter is melted and small bubbles start to appear under the surface.

  2. Pulse freeze-dried strawberries in a food processor until there are mostly small chunks and fine strawberry powder. No food processor? Finely chop with a knife until most pieces are uniform in size.

Make the Ganache (filling)
  1. Put chocolate in a heatproof bowl. Pro tip: chop in uniform sizes to ensure even melting.

  2. Pour warmed coconut milk/butter mixture over the chocolate. Let it sit for two minutes and then gently stir with a silicone spatula until smooth. Pro tip: if lumps remain, keep gently stirring until the heat from the chocolate melts them. Add in most of the crushed strawberries, reserving about 2 tbsp in the food processor.

  3. Allow the ganache to cool for an hour on the counter and then transfer to the fridge until mostly firm. It is ready when it has the consistency of cookie dough. It should be workable but not messy on your hands.

Shaping Truffles
  1. Using a spoon, cookie scoop, or melon baller, place truffles on a parchment or waxed paper-lined rimmed baking sheet. Pro tip: make all your truffle scoops at once and then go back and gently roll them into uniform shapes. Place the truffles in the freezer for 1 hour.

Make Chocolate Coating:
  1. In a microwave-safe bowl, heat chopped chocolate for 30 seconds in the microwave. Wait 30 seconds, and then cook for another 30 seconds. Wait another 30 seconds and then microwave for an additional 30 seconds. <---don't skip this heat/wait/heat/wait process as it melts the chocolate without overheating it! Overheated chocolate will look dull and streaky when it cools.

  2. Add in the coconut oil and stir until it has melted. Allow chocolate to cool to 84-88 degrees F. I used a kitchen thermometer to test this, but if you don't have one, the chocolate is likely ready when it is starting to set around the edges of the bowl.

Dipping the Truffles:
  1. Check the consistency of the reserved strawberry powder to see if it is still workable. Mine clumped up a bit so I pulsed it again in the food processor until it was workable.

  2. Remove truffles from the freezer and place one ball in the melted chocolate. Spoon chocolate over it until covered. Use the spoon to place the truffle on the tines of a fork. Gently use your free hand to tap the hand holding the fork to remove excess chocolate. Don't tap the fork directly or your truffle may fall.

  3. Remove the truffle from the fork by scooting it onto the waxed paper-lined baking sheet. You can make this easier by nudging it off with a toothpick or skewer. Immediately sprinkle it with a pinch of the strawberry powder. If you wait too long the strawberries will not stick to the chocolate coating.

  4. Repeat until all the truffles have been dipped. Pro tip: if your dipping chocolate starts to get hard to work with, microwave for 5 seconds at a time until it has returned to a pourable consistency.

  5. Allow the truffles to cool on the baking sheet on the counter (not the fridge!) until the chocolate coating has hardened and they are no longer warm to the touch. Transfer to an air-tight container and store in a cool part of the house.

Recipe Notes

Do not cover the ganache mixture with plastic wrap or anything else while it is cooling in the fridge as it could create condensation.

 

If your ganache is too hard when you take it out of the fridge, that's ok; your mixture is not ruined! Let it sit at room temperature until it is workable. Alternatively, you could microwave it for 10 seconds, stir and microwave in 5-second increments until it is workable. Workable means pliable but not transferring much chocolate to your hands.

 

You're welcome to roll your truffles in cocoa powder, chopped nuts, shredded coconut instead of melted chocolate. Improvising is fun!

Nutrition Facts
Vegan Truffles - Strawberry Paleo Truffles {Paleo, Dairy-Free, Vegan}
Amount Per Serving (1 truffle)
Calories 130 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 0mg0%
Sodium 4mg0%
Potassium 157mg4%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 20.1mg24%
Calcium 14mg1%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

 

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6 comments on “Vegan Truffles – Strawberry Paleo Truffles {Paleo,Dairy-Free,Vegan}”

  1. These look delicious! I can’t wait to make them! Since im sticking to a low carb diet, I’m going to try making these with lilys chocolate or home made sugar free chocolate. I’ll report back how it turns out!
    There used to be a chocolate university. My family and I used to go to bend,
    Oregon when I was kid. There was an amazing chocolate shop there and the owner/ chocolatier had been to it. Needless, to say that was my post- high school plan for several years. Lol I did end up taking an online course and am now a certified chocolatier. It was a really good course and i learned a lot. I even sold my chocolates for awhile.

  2. I can’t believe you didn’t add a snicker after “delicious, delicious boobs”. Yes, this could definitely be made keto using Lily’s chocolate bars or even a 90% chocolate bar.

  3. Oh, you’re killing me here. I have issues with dairy but recently was told by my doctor to avoid chocolate as it’s a potential migraine trigger (and it seems yes, I get headaches when I eat chocolate, so UGH). These look delicious. Here’s a tip if you’re not a coconut taste fan–Trader Joe’s has a coconut oil that has hardly any coconut “flavor” at all as it’s triple filtered or something? I use it for popping corn and it works great, and doesn’t make my kitchen smell yucky.

    • Ugh, I’m sorry Karen! Everyone in my life with migraines has been told to cut out chocolate and caffeine. I really hope it works for you!

      I’ll check out the TJ’s coconut oil. Thank you!