Decadent Vegan Chocolate Truffles
Prep time
Total time
These chocolate truffles are so decadent - no one will know they're vegan!
Serves: 60
  • 1 (8 ounce) package vegan cream cheese (Tofutti)
  • 3 cups confectioner's (icing) sugar, sifted
  • 3 cups semisweet vegan chocolate chips, melted
  • 1½ teaspoons vanilla extract
  • Choice of toppings: chopped nuts, shaved coconut, etc (see notes for details).
  1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour.
  2. Use a melon baller to scoop out a ball of chocolate and use your hands to shape it into a 1-inch ball. Continue until all chocolate is used-up and then roll in desired toppings.
  3. Place truffles in individual mini paper cups and refrigerate in an airtight container.
I like to roll the truffles in crushed walnuts, peanuts, or shaved coconut. This time, I divided the batch in 3 and to one of the portions, I added 3 tbsp of rum and rolled those truffles in shredded coconut. (The rum mixture took a little bit longer to set – 3 hours or so – and the rum truffles are a bit mushier than the other ones, but they’re chocolately-boozy goodness!) For the second portion, I added the same amount of smooth peanut butter and rolled the truffles in crushed peanuts. For the last portion, I dipped the truffles in melted chocolate and once dry, I drizzled some white or red icing onto them. You can really use any topping and substitute the vanilla for other flavors, like peppermint, orange, coffee, raspberry, etc. You would use 1 tsp of flavor for each ⅓ portion. Next year, I plan on getting some small gift boxes and putting 10 different truffles inside and giving them out as gifts. That would make a beautiful Valentine’s day gift too (just find a heart-shaped box), or place 2-3 in a small box and give them out as wedding favors. The sky is the limit!
Recipe by Vegangela at