Starting 2023 and celebrating Veganuary with a new no bake vegan recipe. This treat is dairy free, does not use egg, coconut or soy and is plant based. Perfect for Valentines Day or just as a simple sweet snack. And even better if you have multiple food allergies as it is Top Ten Allergen Free! My no bake vegan cocoa truffles will satisfy any sweet craving!
Why I Made This Recipe
I recently shared a really nice cream cheese truffle recipe and wanted to experiment with a different base ingredient as I know that not everyone likes cream cheese. This recipe uses just 5 ingredients and is still packed full of flavour.
Why You Need This Recipe
The hands on time for this recipe is just 15 minutes to mix the ingredients and then form the truffles. They are fun to make, taste so decadent and are the perfect little treat to add to your dessert table.
Ingredients and Substitutions
This is a vegan recipe that is also gluten free, soy free and nut free. Perfect for those with multiple food allergies in the major allergen groups. See my FAQ section for more recipe tips.
Chocolate: I am using vegan chocolate chips. You could easily sub with your favourite chocolate bar – simply cut it up into pieces before melting.
Cocoa Powder: I like to use dutch processed cocoa powder but sub with whatever type you have. They all work equally well in this recipe.
Condensed Milk: this is a new-to-me product which I couldn’t wait to use as I have only used coconut condensed milk previously. It is seriously yummy and I love that it works so well in this recipe. Sub with your preferred condensed milk if you are not vegan.
Salt: this is a SWEET recipe so we need a pinch of salt to balance the flavours.
Vanilla Bean Paste: although strickly speaking this ingredient is not needed, I do feel that it elevates the flavour and is worth including. Sub with your preferred flavouring.
How to Make Vegan Cocoa Truffles
There is no prep needed for this recipe other than to measure out your ingredients. I prefer to weigh mine for accuracy but have also converted this to US cup measurements for those who prefer to use cups. See the recipe card for the US Cup measurements needed.
Add 90 grams of vegan chocolate chips and 125 ml of condensed milk to a bowl and then pop it in the microwave at 30-second intervals to melt all of it together to create caramelly chocolatey gooeyness. My top tip for melting chocolate in the microwave is to always stop just before it is completely melted. The heat from the bowl will transfer throughout the rest of the chocolate when you stir everything together. This also prevents overheating the chocolate and burning it! We don’t want that to happen!
Add the remaining ingredients to the bowl: 25 grams of cocoa powder, a pinch of salt and about a teaspoon of vanilla bean paste. Stir everything together until fully combined.
The truffle mixture will start to thicken up fairly quickly as the chocolate starts. As soon as everything is combined, cover the bowl and let it sit at room temperature for about an hour until it firms up. You can definitely pop it in the fridge to speed up the process if you are short on time.
Look how rich this looks already! Honestly I could have just eaten it all at this stage!
Once the cocoa condensed milk mixture has set, scoop a small amount out with a spoon and then roll it up into a ball in your hand. This part is quite messy so you could wear food grade gloves if you wanted to.
Roll the truffle in your toppings of choice and that’s as simple as it is. I decided to roll some in cocoa powder for a more traditional look.
And then, seen as Valentines Day is just around the corner, I rolled some in some pink, white and red sprinkles. I honestly think that this one is my favourite as well as the crunch of the sprinkles really compliments the soft truffle mixture.
Finally, I added a little candy heart to some of the cocoa-covered truffles. Adorable!
This recipe makes approximately 20 truffles, depending on the size that you make them. I used a teaspoon to scoop out the mixture and if you prefer larger truffles, use a tablespoon instead.
The heat from your hands will naturally soften it up really really fast. If you find that the mixture is warming up a little bit too quickly for you, just 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 the oat milk with whichever condensed milk you can find. I always have coconut condensed milk on hand and these taste just as great with it.
As they are heat sensitive, I do recommend storing them in the fridge in an airtight container and bringing them to room temperature at serving time. Do not store them in a warm environment as they will soften too quickly.
Let me know in the comments what type of toppings you would use for these. I think they would look great coated in shredded coconut as well as using different colour sprinkles to fit the different holidays throughout the year.
If you love small bites, 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)
No Bake Vegan Cocoa Truffles
- Add 90 grams of vegan chocolate chips and 125 ml of condensed milk to a bowl and then pop it in the microwave at 30-second intervals to melt all of it together. See full post for more info on microwaving chocolate.
- Add the remaining ingredients to the bowl: 25 grams of cocoa powder, a pinch of salt and about a teaspoon of vanilla bean paste. Stir everything together until fully combined. Cover the bowl and let it sit at room temperature for about an hour until it firms up. You can pop it in the fridge to speed up the process if you are short on time.
- Once the cocoa condensed milk mixture has set, scoop a small amount out with a spoon and then roll it up into a ball in your hand. This part is quite messy so you could wear food grade gloves if you want to.
- Roll the truffle in your toppings of choice and that's as simple as it is. I decided to roll some in cocoa powder for a more traditional look and some in Valentines coloured sprinkles. See post for more ideas.
- This recipe yields roughly 20 truffles. The amount will depend on the size of the truffles that you make. I used a teaspoon to scoop out the mixture.
- Store in the fridge until ready to eat. I do not recommend storing the truffles in a warm place as they will soften very quickly.
- If you are unable to find oat condensed milk, sub with your preferred sweetened condensed milk. My favourite is coconut based.
- For recipe tips and suggestions, check out the full blog post.