Decadent Dark Chocolate Truffles {dairy-free}

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I just had to share a chocolate treat with you… in the spirit of Valentine’s Day on Thursday! I’ve always loved the day, even when I was single. Mostly because it was a day to show those you love that you love them. We don’t say it enough. That, and I LOVED any-heart shaped candy there was. And still do.

This is a pretty decadent bite. And if you are a chocolate lover or know a chocolate lover. Well, I have you covered! These are also vegan, so even more people can enjoy them.

You can also see the recipe on St. Louis Magazine. Enjoy and Happy Valentine’s Day!

Dark Chocolate Truffles

  • 1 1/3 cups good-quality dark chocolate chips or chopped dark chocolate

  • ½ cup full-fat canned coconut milk (coconut cream will also work)

  • 3/4 teaspoon pure vanilla extract

  • Pinch of salt

  • Sprinkles or cocoa powder, for coating


  1. Place the chocolate in a large heat-proof bowl.

  2. In a saucepan on the stove, bring the coconut milk to a simmer. Remove the coconut milk from the heat, and pour over the chocolate. Let sit, unstirred, for two to three minutes. Add in the vanilla and salt. Stir until smooth and the chocolate is completely melted. Add the vanilla extract and salt. Stir completely.

  3. Let sit in the refrigerator to harden and chill for 30-60 minutes.

  4. Once chilled, scoop and roll into balls of desired size and place on a parchment-lined baking sheet. Roll balls into sprinkles or cocoa powder. (Or consider chopped nuts or coconut flakes.)

  5. Store in refrigerator for an additional 30 minutes. Enjoy or gift. (Afterward, store truffles in the refrigerator.)

Anna BeckRecipes