- Prep 40min
bag (12 oz) vegan semisweet chocolate chips
cup chocolate almond milk
teaspoon gluten-free vanilla
cup sliced almonds, toasted, coarsely chopped
Place chocolate chips in stainless steel bowl over saucepan of simmering water (or use double boiler) about 2 inches deep. Stir chocolate while melting until smooth.
In 1-quart saucepan, heat almond milk until warm and beginning to steam. Stir warm milk into melted chocolate until smooth. Stir in almond butter, vanilla and salt. Cool to room temperature; cover with plastic wrap. Place in freezer 1 hour.
Meanwhile, place almonds in small bowl. Shape chilled chocolate mixture into 3/4-inch balls; roll in almonds. Place on cooking parchment paper-lined cookie sheet. Freeze about 1 hour or until firm. Store tightly covered in freezer until serving time.
- Look for vegan chocolate chips in the health food section of your grocery store. They may also be labeled as dairy and gluten free.
- To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.
- Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Serving Size: 1 Truffle
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Love truffles but need them to be dairy free? Here is the recipe for you.
Chocolate Chip Cookie Dough Truffles (Vegan, Gluten Free)
Published: Apr 28, 2016 · by Demeter | Beaming Baker 53 Comments · As an Amazon Associate I earn from qualifying purchases.
Chocolate Chip Cookie Dough Truffles (V+GF): Decadent chocolate chip cookie dough bites wrapped in a velvety blanket of rich, dark, indulgent chocolate. Vegan and Gluten Free.
The thing about chocolate is, the more you eat it, the more you want it. Keyword here is MORE.
Like, it starts off all nice and innocent. You grab a chocolate chip, or two, from the little zip bag you store in your purse (for emergencies, of course). Later on in the day, you sit down at your desk and think, it’s the afternoon, why not have a few chocolate-covered pretzels as a reward? Soon thereafter, you’re heading home and thinking about the chocolate sauce you’re gonna be pouring over the requisite, post-dinner ice cream sundae.
Then the next day, in the middle of giving a report about This Month’s Fiscal Responsibility to Boringness, you start drifting off and dreaming that your pointer is actually made of chocolate. (Erik tells me that in this scenario, the bars in this report’s bar graph are represented by bars of chocolate.)
Then, you’re having dreams in Chocolate Technicolor. This should be a thing now, shouldn’t it?
And suddenly, you’re living the life of a chocolate lover. Ya feel me?
We spend our time dreaming, wishing and mysteriously smelling chocolate everywhere we go (this has nothing to do with the chocolate purses we carry).
But wait! How did we go from CT vision and delicious fiscal reports to these chocolate chip cookie dough truffles? Let’s dial it back.
Remember those chocolate chip cookie dough bites I made a few weeks ago? Well, after I made a batch and got my arms all tired from swatting Erik away from the apparently hard-to-resist container of these cookie dough bites, I sat down and had myself a bite. It looked a little like this:
Okay, it looked a LOT like that.
Never having been a cookie dough lover myself, I sat there… not only making Erik jealous, but also slowly realizing that I really, really loved these. And if you’re a fellow chocolate lover yourself, you know where this story is going.
The chocolate light bulb (which is very dark, by the way, but no one’s complaining) went on in my mind. And I realized… Let’s take the chocolate quotient up, like 10,000 notches. ‘Cause, we’re in the habit of dipping everything in chocolate ‘round these parts. Just ask that poor apple that’s still recovering from being coated, then simultaneously stripped of its chocolate coating. It looks a little bit like a deflated basketball… D’aww.
Anyway, the melty, smooth, rich and just heavenly process of coating my chocolate chip cookie dough bites in chocolate was… dream-like. Oh, and let’s just say I was on a sugar-high for weeks afterward.
Yup, still on a sugar high.
And let me tell you, it’s allll worth it. I mean, do you see these?
If you’re still not convinced… let me tell you all about these little chocolate gems. My Chocolate Chip Cookie Dough Truffles are:
- rich and deeply satisfying
- made special, just for true chocolate lovers
- Vegan and Gluten Free
- stuffed full of chocolate chips
- wrapped in a thick robe of chocolate (doesn’t that sound nice?)
- and best for those with Chocolate Technicolor vision
- or at least chocolate bar graphs
So go ahead and grab one… or two… or an even dozen of these Chocolate Chip Cookie Dough Truffles and prepare for all the good feels of chocolate bliss. Aw, yeah.
What are your favorite foods (or things… I’m not here to judge) to dip chocolate in? Cookies? Cake? Maybe even a hamburger bun? Like, woah!
Sending you all my love and maybe even a dove, xo Demeter. ❤️
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Vegan Chocolate Truffles Gluten Free
Valentine’s Day is just around the corner and that means our home will be filled with chocolate. This may sound like a good thing to most people, but most people aren’t a must-eat-the-entire-box-in-one-sitting-type of chocoholic like I am. Honestly, if there is chocolate in the house it will be gone in one go. This has made my quest for high quality, healthier chocolate alternatives a serious part of my life.
There are many great vegan chocolate brands out there with beautifully packaged truffles and treats, but they are also as expensive as they are decadent, so I started to make my own. I failed horribly at first, but after a few rounds of homemade chocolate bars and truffles I think I have this amateur chocolateur-thing down pat.
Valentine’s Day this year will include these goji berry-coated chocolate truffles as a rich and decadent pre-dinner dessert. My pre-dinner you ask? Well, because ir’s Valentines Day and I am an adult, and I want dessert first… how’s that for a mature train of thought?
I’m using coconut milk to add a milk chocolate flavor to the dark chocolate chips—milk chocolate is the better of the chocolate flavours, right? To give them some depth I love to coat them in ground goji berries. The goji berries add a sweeter dark chocolate flavor, but also a pretty pinkish red tone perfect for V Day celebrations. Homemade vegan chocolate truffles with a side of vegan ice cream? Yes Please!
The easiest gluten-free vegan chocolate macaroon truffles ever!
Oh She Glows's Angela Liddon shares her simple, five-step, truffle recipe just in time for holiday parties and gift-giving.
Angela Liddon Updated December 3, 2012
During the holiday season, I love to revamp holiday treats that are just as tasty as traditional recipes, if not better. Everything that comes out of my kitchen is free from any animal products making them naturally cholesterol-free and kinder to our animal friends. Plus, it’s always fun to see if anyone can guess the secret ingredients!
These particular chocolate truffles are so rich and decadent you’d never know they contained good-for-you coconut milk to replace traditional heavy dairy cream. Naturally gluten-free, they are a treat almost anyone at a holiday party can enjoy. Just be sure to enjoy them in moderation like good-quality chocolate, a little bit goes a very long way.
Recipe: Gluten-free, naturally sweetened, vegan chocolate macaroon truffles
I’ve never been a big fan of traditional truffles, but these are lovely. The thick, creamy coconut milk provides an incredibly smooth texture while adding a hint of coconut flavour. I thought the shredded coconut would go along nicely with these truffles to bring out the coconut flavour.
Try rolling the truffles in finely chopped roasted nuts if you want to add a nutty crunch. Or try using orange extract and orange zest or peppermint extract and crushed candy cane for a fun change. Don’t like the texture of shredded coconut? Just leave it out!
2 cups dark or semi-sweet chocolate chips (ensure no milk ingredients)
3/4 cup full-fat can of coconut milk (use the cream from top of can only)
3-5 tbsp pure maple syrup, or to taste
1 tsp pure vanilla extract
1/2-3/4 tsp kosher salt, to taste
1 cup unsweetened shredded coconut (optional)
Cocoa powder, for rolling (or finely chopped toasted nuts)
1. In a medium-sized saucepan, melt the chocolate chips on the lowest heat, stirring frequently so it doesn’t burn. You can use a double boiler instead if you prefer.
2. Open a can of full-fat coconut milk, and gently scrape the cream from the top of the can to make 3/4 cup. Whisk this cream into the melted chocolate. Save the rest of the milk for a smoothie if desired.
3. Stir in the maple syrup, vanilla, and salt all to taste. Whisk well to remove all clumps, as the maple syrup may harden it up again. If it does harden up just keep heating it on low and whisk until smooth. Remove from heat and stir in the optional coconut.
4. Scoop mixture into a bowl and place in the freezer for 30 minutes to firm up. Stir with a spoon to break up the hardened spots and place in the fridge for 45 minutes to firm up even more.
5. Once firm (but not frozen), shape mixture with fingers (I wore plastic gloves to avoid making a huge mess of my hands) into 1.5 inch balls. The mixture will be very sticky. If it’s too sticky, simply return it to the fridge for a bit longer. Roll balls into cocoa powder and repeat for the rest. Store truffles in the fridge until ready to enjoy. They will soften at room temperature so I don’t recommend leaving them out for long.
Yield: 17-19 large truffles
Angela Liddon is the creator of Oh She Glows — an inspiring, healthy vegan recipe website — and one of Chatelaine‘s Women of the Year 2011. Angela’s passion for healthy vegan food is contagious and she’s eager to show others that vegan (and often gluten-free) food can blow your taste buds away.
These Raspberry Truffles really are Dairy-Free and Allergy-Friendly
Many people assume that chocolate contains dairy, but true chocolate shouldn’t have any milk ingredients added. You can read more about this in my FAQ: Is chocolate dairy free? But after you’re done with that, come back and whip up this delicious recipe!
Each fudgy bite is infused with real raspberries for the freshest taste. The truffles shown in the photo were rolled in cocoa powder for rich contrast, but these raspberry vegan truffles are already coated in dairy-free chocolate, so the extra dusting isn’t essential.
This raspberry vegan truffles recipe was shared with us by Enjoy Life Foods.
Easy Vegan Truffles
- 1 cup raw pecans
- 1 cup raw walnuts
- 1 Tbsp cacao powder or unsweetened cocoa powder
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon (optional)
- 10 whole medjool dates (pitted // if dried out, soak in warm water for 10 minutes then drain)
- 1 1/4 cups dairy-free dark chocolate (real chocolate bar, not chips // roughly chopped*)
- 1 tsp coconut oil
FOR TOPPING (optional)
Nutrition (1 of 14 servings)
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Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!
Valerie's Recipes Posted on December 31, 2020 by Valerie December 31, 2020
Painting the chocolate shells.
I used to make truffles by mixing up chocolate dough, using my hands to roll balls, and dipping the balls in chocolate. Those were delicious and looked sophisticated — but they were a lot of messy work. I was thinking that it might be quicker and easier to “paint” chocolate into silicone molds, then add filling, and then top it off with more chocolate. So I tried making truffles that way instead. Oh my goodness — not only is it easy, but they are adorable — and delicious!!
Note that the number of truffles this recipe makes depends on the size of the cavities on your candy molds. The owls in the picture are much smaller than the hearts and the smiley faces, so you can make more owls, or fewer of the bigger ones.
Here is the filling, in a little 12-ounce blender jar.
Truffle shells with filling added. It’s okay if chocolate drips on the candy mold: you can easily remove those later.
Now most of the cavities have backs added.
After refrigeration – lots of truffles!
- 1 1/2 cups chocolate chips, divided (I like Equal Exchange bittersweet chocolate chips)
- 2 or 3 big dates, with pits removed, and also remove any bits of stem (I currently like Joolie'sbrand)
- 1/2 cup cashews or other nuts (or for a nut-free version, substitute your favorite nut-butter substitute, such as sunbutter, or sunflower seeds or pumpkin seeds)
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract (optional)
- 1/2 cup water, plus a few more tablespoons
- Put 1 cup of the chocolate chips in a small microwave-safe bowl.
- Microwave for 1 minute. Stir.
- If they are not melted, microwave for another 30 seconds and stir, repeating until they are melted. Chocolate chips melt at about body temperature, so the idea is to get them to be warm and melted, but not super hot.
- Use a dinnertable knife to spread a dab or two of melted chocolate all over the inside of each cavity of a silicone candy mold or ice cube tray. In the picture I used this adorable owls mold, some smiley faces that I think have been discontinued, and hearts that I got at my local Meijer store.
- If your mold has a lot of details, tap it gently to get the air bubbles out of the chocolate.
- Put the candy molds in the refrigerator to chill while you make the filling.
- In a small blender jar (my smallest blender jar holds 1 1/2 cups), mix the dates, nuts, cocoa powder, vanilla extract, and 1/2 cup of water. It should make a puddinglike mixture that blends easily. If it is thicker, add another tablespoon of water and re-blend, repeatedly, until you end up with a mixture with the consistency of pudding, so that the blender can easily circulate it in the blender jar. Then blend it for several minutes, until it is very, very, smooth and silky.
- If your blender made the filling warm, let it cool back down to about room temperature so that it won't melt the chocolate shells.
- Now check the candy molds. Once the chocolate stops being shiny, it is solid enough to add the filling.
- Check each cavity: If you can see silicone anywhere through the chocolate, dab on more chocolate there, to cover the thin spot. (This is easier with silicone molds that are bright colors!)
- Now put a blob of filling into each cavity, inside the chocolate shell. I find it helpful to use a dinnertable knife to scoop up the filling, and then I push it off the knife with the outside of the top of the blender jar, but whatever works to put filling into each cavity is fine. Then tap the molds to flatten out the filling. Add more filling as needed (or remove some, if needed!), until the filling is a little lower than the top of the mold -- the filling should be about 1/8 inch lower than the top of the mold, to make space for the back of the truffles. There should be bare chocolate all around the edges, for the back of the truffle to adhere to. If the filling is covering an edge, you can use a dinnerknife to gently scrape it off.
- Now melt the other 1/2 cup of chocolate chips by putting them into the microwave-safe bowl and microwaving for 1/2 minute, then stir and repeat -- the same process as the first time. If you stir any remaining melted chocolate into the chocolate chips before microwaving, the microwave will heat them more quickly and evenly.
- Now use a dinnerknife to put a small dollop of melted chocolate on top of a truffle. Use the knife to carefully spread the chocolate all the way to the edges so that it will adhere to the rest of the chocolate shell. You may need to add another dab of chocolate in order to cover the whole back of the truffle.
- Repeat for all of the truffles. You may need to melt more chocolate.
- Return to the refrigerator for a couple of hours.
- Once the truffles are solid, pop them out of the molds. Yum!
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Pumpkin Truffles (Vegan and Gluten Free)
Pumpkin Truffles. Are you sick of pumpkin yet? I am so obsessed with pumpkin recipes these days. These pumpkin chocolate truffles are delicious and they would be perfect for a Thanksgiving dessert.
I had to stop myself from eating more than one. These pumpkin chocolate truffles may be my most favorite pumpkin dessert recipe yet! You can’t really go wrong with pumpkin and chocolate!
These pumpkin truffles are a little bite of heaven. You only need 7 ingredients to make them! They are vegan, gluten free and paleo. Imagine a pumpkin cream covered in chocolate.
Perfection! I used chocolate chips in my recipe, but this would also work with my 3 ingredient chocolate recipe. If you choose to use that, don’t add the milk. Just make the chocolate sauce as is. I hope you enjoy this as much as I did!
Gluten Free Truffles Recipe
Gluten Free Truffles are a great treat for the holiday season. Creamy chocolate inside with a gorgeous white chocolate candy coating.
Last year, my cousin’s girlfriend brought Oreo truffles to a family party. But alas, they were not gluten-free, so my husband couldn’t enjoy them while we all raved about them.
We weren’t trying to rub it in they’re just so darn delicious you just can’t help yourself by proclaiming it every 3 seconds.
I felt really bad because he was definitely feeling like he was missing out on something good (he was). So, these gluten free truffles were born. And if I didn’t tell you, you’d never know the difference.
These gluten free Oreo truffles have a soft, gooey and decadent chocolate interior. It’s creamy, smooth and everything you want a truffle to be. The chocolate coating is optional, but definitely recommended.
Alternatively, you can roll the truffles in more crushed chocolate cookie crumbs. I think the chocolate coating makes them a little bit more special, especially if you’re making these for holiday gifts or to bring or serve at a party.
While there aren’t actual gluten-free Oreos from Nabisco, there are several other brands of gluten free chocolate sandwich cookies that are readily available. I use Glutino cookies, but Wal-Mart has recently released their Great Value brand of gluten-free products, including chocolate sandwich cookies.
You can use whatever brand you prefer.
I make a lot of cookies and fudge every year as Christmas gifts for family and friends and every year I make chocolate covered Oreos because they are one of everyone’s favorites.
This year I’m going to switch it up and make these gluten-free Oreo truffles. I’m pretty sure nobody will miss the old version because these are just so much better.
They’re also fairly easy to make, so these truffles should be right at the top of your Christmas cookie list this year! And when I say easy, I mean really easy.
There’s no baking or cooking involved, which is nice because I feel like my oven is on 24/7 during the month of December. I use a food processor to crush the cookies and to mix in the cream cheese and scoop the mixture onto parchment lined baking sheets right from the food processor bowl.
Dipping the truffles into the chocolate is really the only ‘work’ that goes into these. Just make sure your truffles are very cold when dipping. It’ll be much easier to coat them.
And if you’re having trouble with your chocolate being too thick to dip, add a tablespoon of vegetable shortening to help give it a better/thinner consistency.
Whether you make these gluten free Oreo truffles to give as gifts or as a special dessert to accompany your holiday spread, I guarantee they will be a hit. Enjoy!
How to Make Vegan Chocolate Truffles
Step One &ndash Make the Chocolate Ganache.
These delicious vegan chocolate truffles are made with a base of rich and creamy chocolate ganache. Creating the perfect ganache is key to this recipe.
Classic chocolate ganache is a combination of chocolate and cream that can be used as a glaze, a filling for cakes and tarts, or rolled into chocolate truffles. The ratio of chocolate and cream depending on how you use the ganache.
Place the chocolate chunks in a shallow bowl. In a small saucepan, gently heat coconut milk to a scald. Basically, you are looking for a thin skin to form on top of the milk. Bubbles will be starting below the surface, but you do not want it to get to the point that they are breaking through. This will burn the chocolate.
Quickly removed the milk from the heat and pour evenly over the chocolate chips. With a rubber spatula, gently stir together the ganache in a folding motion, from top to bottom. This will take about 2-3 minutes. At first, it will look lumpy but keep up with the gentle folding. Eventually, it will come together. Once this happens the ganache will get dark brown and very smooth. Be careful not to over mix. The least amount of agitation to the chocolate, the better.
Now we need to let the chocolate set. Once it&rsquos evenly mixed, cover the ganache and let it sit for at least 6 hours (overnight is best) until the chocolate is thick and moldable.
Step Two: Roll out the Truffles
One the ganache is set, it&rsquos time to shape the truffles. Using a small scoop, scoop out the truffles and place them on a parchment-lined paper. Once all the ganache has been scooped into truffles, place the baking sheet in the freezer and let the truffles freeze for at least two hours.
Step Three &ndash Melt the Chocolate
In a double boiler &ndash which you can make with a sauce pot and a metal bowl gently heat the remaining chocolate with 1 tablespoon of coconut oil. Do not stir the chocolate more than necessary &ndash this will agitate it. Just let the steam slowly melt the chocolate so that it is shiny and pourable.
Step Four &ndash Dip the Truffles
When the truffles are frozen and the chocolate is melted, insert a toothpick into the truffle and dip it completely in the melted chocolate. Let the excess chocolate drip off and transfer it back to a parchment-lined baking sheet. Repeat with all the truffles until they are all coated in chocolate. While the chocolate is still a little wet, top with desired toppings.
Let the chocolate set completely before serving.