Indulge in rich, silky vegan chocolate truffles made with coconut oil, maple syrup, and dark chocolate. These bite-sized treats are dairy-free, refined-sugar-free, and bursting with deep cocoa flavor. Perfect for satisfying your sweet tooth with a plant-based twist.
12 oz (340g) dark chocolate (70% cacao or higher)
3/4 cup (180ml) refined coconut oil
1/4 cup (60ml) maple syrup (or agave nectar)
1 tsp vanilla extract (vegetarian organic paste)
2 tbsp corn starch (or arrowroot powder)
Chop dark chocolate into small pieces for even melting.
Heat coconut oil in a heatproof bowl over a pot of simmering water.
Gradually add chocolate pieces, stirring constantly until smooth.
Add maple syrup and vanilla extract, then remove from heat and let cool slightly (5-10 minutes).
Stir in corn starch until fully combined.
Refrigerate for 30 minutes until firm but not hard.
Test the consistency by squeezing a small portion.
Portion the dough using a 2 tbsp measuring cup.
Roll into 1-inch balls on parchment paper.
Roll the truffles in cocoa powder, chopped nuts, or sprinkles to coat.
Use refined coconut oil for a neutral flavor.
If using agave nectar, adjust the quantity as sweetness may vary slightly.
Store truffles in an airtight container in the refrigerator for up to one week.
For a gluten-free option, ensure all coatings are certified gluten-free.