These are fantastic!

A wonderfully simple recipe for wonderfully chocolate-y melt-in-the-mouth taste explosions known as raw vegan chocolate truffles. As an added bonus, these lovelies are also gluten- and refined sugar-free. Their a-h-mazing looks have nothing on the finger-lickingly delicious taste.

20 truffles




1/2 cup coconut oil
1/4 tsp fine sea salt
1/4 cup maple syrup or clear honey (Note 1)
1 cup cocoa powder
6 1/2 tsp cold water

Optional add-ins (Note 2):

1/4 tsp cayenne pepper
1 tsp vanilla extract
1/4 tsp peppermint extract

Possible toppings: Unsweetened coconut, ground hazelnuts, cocoa powder, vegan sprinkles


1. Melt coconut oil in a pot on low heat, then transfer it to a bowl.

2 Add salt and maple syrup/honey, and whisk until evenly distributed in coconut oil

3 Add cocoa powder and whisk thoroughly.

4 While constantly whisking, add cold water, 1/2 tsp at a time. (Note 3)

5 Cover the bowl with cling film and put into the freezer for about 30 minutes or until the chocolate mixture sets solid.

6 Take the chocolate mixture out of the freezer. It should be solid, but malleable

7 Spoon about 1 tbsp of the chocolate mixture and form it into a round truffle with your hands.

8 Roll each truffle in the desired topping.

The truffles keep well in the fridge or in a cool dry place for about a week an a half. They can be kept in the freezer for up to a month. (But only if you forget all about them, otherwise…bye bye truffles.)

Recipe Notes

Note 1: If you or your vegan friends are on the honey-is-not-vegan side, use maple or agave syrup.
Note 2: These are suggestions if you don’t want just “plain old” chocolate truffles. Not that chocolate could ever be plain. But to spice things up, play around with flavors – the possibilities are pretty much endless!  Note 3: The chocolate mixture will at this stage look as though it has split. It’s supposed to look that way – no cause for concern!

Thanks to : by The Loopy Whisk (