These Vegan No-Bake Chocolate Fudge Truffles are an easy and healthy recipe made with only 6 clean, real food ingredients. They're a plant-based dessert that's perfect for a portion-controlled treat and can be prepared in under 10 minutes!
Here's Why This Recipe Works
My top 3 favorite reasons:
- It's Naturally Sweetened - They're sweetened with Medjool dates!
- Can Be Prepared In Under 10 Minutes - It takes just a few minutes to blend everything together in a Vitamix, then you just have to wait for them to firm in the freezer!
- Made With Clean, Real Food Ingredients - Nutrient-dense and healthy ingredients such as avocados, Medjool dates, cacao powder, almond milk, coconut oil, and Himalayan pink salt.
You can feel good about making my healthy plant-based recipe because it's vegan, gluten-free, dairy-free, egg-free, soy-free, no-bake, keto/low-carb (5 net carbs), paleo-friendly and no refined sugar.
Frequently Asked Questions:
Are These Truffles Healthy?
In my opinion, yes!
Traditional store-bought truffles contain many unhealthy ingredients like these:
S.A.D. (Standard American Diet) Lindt's Dark Chocolate Truffles Ingredients: Dark Sweet Chocolate [Sugar, Chocolate, Cocoa Butter, Skim Milk, Milkfat, Soya Lecithin (Emulsifier), Vanillin (Artificial Flavoring)], Vegetable Oil (Coconut, Palm Kernel), Sugar, Chocolate, Cocoa Butter, Milk, Soya Lecithin (Emulsifier), Barley Malt Powder, Artificial Flavors.
They contain GMO ingredients (soy lecithin) and GMO dairy (skim milk, milk fat, milk), refined white sugar, unhealthy oils, and artificial flavors - making them non-vegan.
And, even homemade truffle recipes contain dairy and refined sugar.
Can I Make These In Another Flavor?
Yes! Check out my Strawberry Fudge Truffles recipe, which was the inspiration for this recipe.
Can I Make These Sweeter?
Yes! This is not an overly sweet dessert, so feel free to make them sweeter with one of these options:
- Medjool Dates - add a couple of extra dates to the mixture
- Maple Syrup - add 1-2 tablespoons of maple syrup to the mixture
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Avocados: Soft, ripe avocados will work best because they will be easier to blend.
Medjool Dates: Make sure they are pitted before adding to your Vitamix.
Cacao Powder: Can be substituted with regular cocoa powder in the same amount.
Almond Milk: Start with (3) tablespoons and add an extra (1) tablespoon at a time, but only as needed to help the mixture blend in the Vitamix. I like to use homemade almond milk, but another great option is Joi Organic Almond Milk which is made with 100% organic almonds.
Coconut Oil: If you don't like the taste or smell of coconut oil, use organic refined coconut oil which has zero coconut taste or smell.
Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.
Serving Size: This recipe will make approximately (26) small truffles. Nutritional information is for (1) truffle which is (1) serving.
Want More Healthy Plant-Based Truffle Recipes?
Check out these:
- Vegan Raspberry Truffles
- Pecan Cranberry Truffles
- Cacao Nib Superfood Truffles
- or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Vegan No-Bake Chocolate Fudge Truffles
Ingredients
For the truffles:
- 2 organic avocados
- 1 cup organic Medjool dates (pitted)
- ¼ cup organic raw cacao powder
- 3 tablespoons homemade almond milk
- 2 tablespoons organic coconut oil
- 1 pinch Himalayan pink salt
For the coating:
- ¼ cup organic raw cacao powder
Instructions
- Prepare a cookie sheet lined with parchment paper or a Silpat mat, then set aside.
Prepare the truffle mixture:
- Add all ingredients to a Vitamix and blend on high speed until it is creamy and smooth. You may have to stop and scrap the sides a couple of times. Add an extra tablespoon of almond milk, if needed, if it's too thick.
- Transfer the mixture to an air-tight BPA-free container and put in the freezer for approximately 1-2 hours, or until it becomes firm enough to hold a ball shape.
Assembly:
- Remove the mixture from the freezer and using a small cookie scoop, scoop out the mixture onto the prepared cookie sheet or a Silpat mat. Use your fingertips to shape them into a rounder and neat ball shape.
- Take each truffle and gently drop into a small bowl of raw cacao powder, gently rolling around to make sure it's completely covered, and return to the cookie sheet.
- Transfer the cookie sheet back to the freezer for approximately 30-60 minutes to firm up again.
- Store in an air-tight BPA-free container in the freezer until ready to serve because they will get soft if left out at room temperature.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
Nathan Johnson says
Last week, my wife and I were really wanting to eat truffles. However, we have recently started eating a mostly vegan diet so we thought truffles would not be possible. We made this recipe, though, and were pleasantly surprised how good they were! Thanks for sharing this vegan-friendly recipe!
Karielyn says
Hi there Nathan! I'm so glad to hear you and your wife enjoyed the recipe! Thanks so much for trying it out and for taking the time to let me know you liked it...I really appreciate it 🙂