Indulge in these rich, melt-in-your-mouth No Bake Vegan Cocoa Truffles! Made with just 5 simple ingredients, they’re dairy-free, egg-free, and perfect for any occasion — whether a romantic treat, festive celebration, or quick sweet snack. These easy, allergy-friendly truffles are no-bake, decadent and utterly irresistible.
Why I Created This Recipe
After sharing my no-bake cheesecake truffles, I wanted to experiment with a new base ingredient since not everyone loves cream cheese. This recipe uses just 5 simple ingredients and is packed with rich chocolate flavour.
As an experienced baker and Mom in a food-allergy family, I love creating recipes that are easy to make, use minimal ingredients, and are fun for kids to help with. These allergy-friendly vegan cocoa truffles are a perfect example of a quick, simple and kid-approved treat!
Why You Need These Truffles in Your Life
These vegan cocoa truffles are perfect when you need to whip up a speedy treat but are short on time. Hands-on time is just 15 minutes to mix the 5 ingredients and form the truffles. And you don’t even need to turn your oven on. Fun to make, decadent to eat, and perfect for dessert tables, gift boxes, or last-minute celebrations.
Ingredients and Substitutions
This vegan recipe is free from The Top Nine Food Allergens, making the truffles suitable for dairy-free, egg-free, gluten-free, soy-free and nut-free diets. Check out my FAQ section for more recipe tips.
Chocolate: I use vegan chocolate chips, but you can sub your favourite chocolate bar – chop into pieces before melting.
Cocoa Powder: Dutch processed cocoa powder works best, but any type is fine and will equally well in this recipe.
Oat Condensed Milk: A new favourite! Can sub coconut or other plant-based condensed milk.
Salt: Just a pinch to balance the sweetness.
Vanilla Bean Paste: Optional, but it elevates the flavour. Can substitute vanilla extract.
How to Make Vegan Cocoa Truffles
There is no prep needed for this no-bake vegan truffle mixture other than to measure out your ingredients. Weighing is better for accuracy, but US cup measurements are in the recipe card.
Making the Truffle Mixture
In a microwave-safe bowl, add 90g vegan chocolate chips and 125ml condensed milk. Microwave in 30-second intervals until just melted to create a caramelly chocolatey gooeyness.
Top Tip: always stop just before fully melted. Residual heat from the bowl will finish melting the chocolate and prevent burning while you stir everything together. This also prevents overheating the chocolate and burning it!
Add 25g cocoa powder, a pinch of salt and 1 tsp vanilla bean paste. Stir until smooth.
The truffle mixture will thicken up as the chocolate starts to cool. Once combined, cover the bowl and let it sit at room temperature for 1 hour to firm. Short on time? Pop it in the fridge to chill faster.
Look how rich this looks already! Honestly, I could just eat it all at this stage!
Decorating Time
Once the mixture has set, scoop a small amount out with a spoon and roll into balls. This part is quite messy so you could wear food-grade gloves if you want to.
Roll in cocoa powder, holiday-themed sprinkles or toppings to suit any occasion. And that’s as simple as it is.
Rolling in cocoa powder creates a traditional truffle.
Valentine’s Day is just around the corner (at the time of making this recipe), so I rolled some in pink, white and red sprinkles. I honestly think that this one is my favourite, and the crunch of the sprinkles really complements the soft truffle.
Finally, I added a little candy heart to some of the cocoa-covered truffles. Adorable and perfect for Valentine’s Day!
Storage and Freezing
To keep your No-Bake Vegan Cocoa Truffles fresh and delicious, store them in an airtight container in the fridge for up to 1 week.
If you’d like to make them ahead, flash-freeze the truffles in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge or at room temperature before serving.
Serving Recommendations
This is a great no-bake, easy vegan dessert that can be made ahead of time. For the best flavour and texture, let refrigerated truffles sit at room temperature for 10–15 minutes before serving. Avoid warm environments, as the truffles may soften quickly due to their chocolate base.
Vegan Cocoa Truffles FAQs
About 20 truffles, depending on size. I use a teaspoon to scoop out the mixture. If you prefer larger truffles, use a tablespoon instead.
The heat from your hands will naturally soften the mixture really fast. To avoid this, keep popping it back in the fridge to firm it up a little bit more. You can also wear food-grade gloves to slow down the heat transfer.
Absolutely. Sub with coconut or other plant-based options.
As they are heat sensitive, keep in the fridge in an airtight container, bringing to room temperature before serving. Do not store them in a warm environment, as they will soften too quickly.
Sweet Ideas to Try Next
If you love small bites that are big on flavour, check out these recipes:
- No Bake Cheesecake Truffles (Vegan)
- Air Fryer Churro Bites (Vegan)
- Classic Coconut Macaroons (Dairy Free, Gluten Free)
- My childhood favourite treat – Microwave Vanilla Fudge (Vegan)
- So good they won’t last – Two Bite Brownies (Dairy Free)
Your Turn!
Which toppings would you try on these No-Bake Vegan Cocoa Truffles? Leave a comment below – I love seeing your creative twists! Don’t forget to share this recipe with friends and family who love quick, allergy-friendly treats.
No Bake Vegan Cocoa Truffles
Ingredients
- 90 g Vegan Chocolate Chips (1/2 US Cup)
- 25 g Cocoa Powder (1/4 US Cup)
- 125 ml Sweetened Oat Condensed Milk (1/2 US Cup)
- pinch Salt
- 1 tsp Vanilla Bean Paste
Instructions
- In a microwave-safe bowl, combine 90 g Vegan Chocolate Chips and 125 ml Sweetened Oat Condensed Milk. Microwave in 30-second intervals, stirring each time, until just melted.
- Add 25 g Cocoa Powder, pinch Salt, and 1 tsp Vanilla Bean Paste to the bowl. Stir until smooth and fully combined.
- Cover the mixture and let it sit at room temperature for about 1 hour to firm up. Short on time? Chill in the fridge.
- Scoop a small amount with a spoon and roll into balls. Wearing food-grade gloves can help reduce mess.
- Roll the truffles in your choice of toppings—cocoa powder, holiday-themed sprinkles, or shredded coconut. Get creative for holidays or gifts!
Video
Notes
- Yield: Makes roughly 20 truffles, depending on size. Using a teaspoon gives small truffles; a tablespoon makes larger ones.
- Storage: Keep in an airtight container in the fridge for up to 1 week.
- Freezer Option: Flash freeze in a single layer, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge or at room temperature before serving.
- Serving Tip: Let refrigerated truffles sit at room temperature for 10–15 minutes before eating for best texture. Avoid warm environments, as the chocolate base softens easily.
- Substitution: If oat condensed milk is unavailable, any sweetened condensed milk (coconut or plant-based) works. My favourite is coconut-based.
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