Dark Chocolate Truffles - Vegan

Happy Valentine's Day!

I'm a dark chocolate lover so I made these delicious and healthy dark chocolate truffles from scratch for me and Matt to munch on this Valentine's Day holiday. They came out SO good! Absolutely perfect! (BE SURE TO CHECK OUT MY VIDEO AT THE BOTTOM!)

These dark chocolate truffles are plant based (vegan / dairy free) so they are such a great little option if you are looking for new and healthy snack ideas.

This recipe makes 13-14 truffles!

The soft middle center is made of medjool dates, walnuts, pecans, and some cacao powder.

Toppings I used were cacao nib, walnuts, and pistachios.

I used one Lindt Excellence 90% Dark Chocolate Bar for this recipe.

Another yummy brand of chocolate that is plant based is the Endangered Species Dark Chocolate Brand. You can find out more information about this brand on my Peppermint Bark Recipe post.

Not a dates lover? No worries. It took me a very long time to enjoy eating dates. If you don't like dates, I would still recommend trying these because you hardly even taste them.

I made some different date chocolate truffles over the Holidays but the dates were too overpowering. I didn't like them very much so I modified these to suit my taste buds. All you really taste here is cacao powder, nuts, and dark chocolate. The dates just act as a binder for the nuts.

The experience = Rich. Soft & creamy. Hint of chewey. Satisfying!

Easy Dark Chocolate Truffles Recipe- VEGAN / DAIRY FREE / PLANT BASED

1 cup chopped walnuts

1 cup chopped pecans

1 Tablespoon cacao powder (love this stuff!)

1 tsp cinnamon

10 pitted medjool dates

1 bar of dairy free dark chocolate (70% or above)

1/2 tsp coconut oil

3 different topping ideas: walnuts, cacao nibs, & pistachios

1. In a food processor, blend walnuts and pecans until a fine meal forms. Place in a separate bowl and set aside.

2. Add the dates to the food processor and blend to until a sticky ball forms.

3. Add back in half of the nut meal, pulse a bit, then gradually add in the rest of it until it forms a soft dough.

4. Scoop 1 Tablespoon of dough, roll it into a ball with your hands, and set on a baking sheet lined with parchment paper. You should have about 13-14 truffles. Put in a freezer and chill while you prepare the chocolate.

5. Roughly chop the chocolate bar. Melt chocolate using a double boiler method (just put about 2 inches of water in a sauce pan and put a glass bowl on top. Bring water to a boil and pour chocolate into the bowl and stir until it melts completely. Usually takes about 2-3 minutes. Watch my video below to see this in action.) Add the coconut oil to the melted chocolate to help thin it out a bit.

6. Remove truffles from freezer and one by one add them to the chocolate. Coat evenly. (I even recommend doing 2 coats. I felt like mine needed a bit more coating on some sides.) Remove with a spoon or fork and set them back on the parchment paper to dry. Do this until all the balls are nicely coated with chocolate. Isn't this fun?

7. Add toppings of choice and enjoy enjoy enjoy!

I hope you love these little bite sized holiday treats! If you do, leave a comment at the bottom and let me know!

These truffles are great paired with some red wine, strawberries, and a good movie.

Matt and I are just having a simple yet romantic Valentine's Day at home. I obviously love cooking so I will just be sipping on some Chianti and preparing a gourmet meal while listening to Lana Del Rey. It's how I like to unwind and decompress in the evenings. I just get in my zone...

Hope you have a love filled day!

PS: Check out my YouTube Video to see how I made mine and please subscribe to my YouTube Channel and give the video a thumbs up if you liked it!

If you liked this recipe, you may also like Peanut Butter Energy Balls and Double Chocolate Chip Walnut Cookies.



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Hi. I'm Ginny!

I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & beautiful nature and travel photography!


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Ginny Williams

est. 2017