Deliciously Vegan Chocolate Truffles

These succulent chocolate truffles are absolutely delicious and make the perfect holiday treat. Best of all, they can also be used as energy balls before a workout! Tasty and "decadent", no one will ever assume that they are vegan and loaded with nutrients and fiber!

I am not a food blogger, so I am not going to tell you the whole story behind these amazing holiday truffles. I will just tell you how to make them!

If you want a printable version of the recipe, scroll down to the bottom of the page.

Happy Holiday, be safe, happy, and healthy!


  • 1 cup Pitted Dates (packed)
  • 3 cups Water (just boiled)
  • 1/3 cup Cocoa Powder
  • 3 TBSP Coconut Cream (solid part at the top of can)
  • 1/3 cup Dark Chocolate Chips
  • 1/4 tsp Sea Salt (large flakes, for topping)
  • 1 TBSP Unsweetened Coconut Flakes (for topping)
  • 1 TBSP Cocoa Powder (for topping)


  1. Add the dates to a medium-sized bowl and cover with just-boiled hot water. Let them sit for 8 to 10 minutes.
  2. Drain the dates and add to a blender or food processor along with cocoa
    powder and coconut cream. Process until the mixture comes together.
  3. Remove the chocolate mixture and scoop into rough teaspoon-sized balls. Don't roll them with your hands just yet as they will be too oily. Place them on a parchment-lined baking sheet and put them in the freezer to set for about 8 to 10 minutes.
  4. In a small bowl, add the chocolate chips and microwave on high for 30 to 45-second intervals until melted. Stir with a spoon to fully combine.
  5. Remove the truffles from the freezer and use your hands to smooth them into balls. Take each ball and roll into melted chocolate with a spoon and then place them back on the baking sheet. Top with flaky sea salt or let them sit for 5 to 10 minutes before rolling them in coconut flakes or cocoa powder. Enjoy!


  • Refrigerate in an airtight container for up to seven days.
  • One serving is equal to approximately two truffles.
  • Top with crushed up candy cane or tree nuts.
  • For a silkier chocolate coating, melt the chocolate chips with a bit of
    almond milk.
  • Use coconut oil instead of coconut cream

Print the recipe

For an easy-to-file one-page recipe, click the PRINT button below.

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None of my services or recommendations are intended to diagnose, treat, prevent, or cure any illness or disease. The information I provide should not take the place of advice from your medical professional, licensed dietitian or nutritionist. You are solely responsible for your health care and activity choices. I cannot guarantee the outcome of my services or suggestions. My comments are expressions of my personal opinion only. 

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