Vegan Valentine’s Truffles

These vegan Valentine’s truffles are the perfect little bites of love.

They’re rich, chocolatey, and super easy to make—no oven needed! Whether you’re gifting them or keeping them for yourself (no judgment), they feel special.

You only need a few simple ingredients, and they turn out super cute with a soft, fudgy center.

What You’ll Need

1 cup semi-sweet vegan chocolate chips

• ¼ cup full-fat canned coconut milk
• 1 tbsp coconut oil
• ½ tsp vanilla extract
• Pinch of salt
• Optional coatings: cocoa powder, shredded coconut, pink sprinkles

Why I Love This Recipe

I made these one year when I forgot to plan a Valentine’s treat, and they turned out so good, I’ve made them every year since.

• You don’t need to bake anything
• The center is smooth and fudgy like ganache
• You can get creative with the coatings
• It only takes 15 minutes of active work

Makes: 12 truffles
Time: 1 hour (15 mins prep + 45 mins chill)

Why This Recipe Works (Quick Science)

• Coconut milk + chocolate creates a ganache base that firms up in the fridge
• Coconut oil helps smooth the texture and keeps the truffles from drying out
• Chilling the mixture gives the perfect consistency for rolling

Common Mistakes

• Using light coconut milk — won’t set properly
• Overheating the chocolate — can burn or seize
• Not letting the mix chill long enough — makes it too soft to roll

What to Serve With

• A hot cup of coffee or tea
• Vegan whipped cream
• A glass of oat milk
• Fresh berries on the side

Tools You’ll Need

• Small saucepan
• Heatproof bowl
• Mixing spoon
• Measuring cups and spoons
• Small cookie scoop or spoon
• Baking sheet
• Parchment paper

Substitutions and Variations

• No coconut milk? Use oat cream or vegan heavy cream
• No coconut oil? Use vegan butter
• Flavor twist: Add 1 tsp orange zest or a few drops of peppermint extract
• Decorate with: Crushed freeze-dried strawberries or edible glitter

Make Ahead Tips

• You can make the mixture up to 3 days in advance
• Rolled truffles can be stored in the fridge for up to 1 week or frozen for 2 months

Let’s Make Them!

Step 1: Warm the Coconut Milk

Add ¼ cup full-fat canned coconut milk and 1 tbsp coconut oil to a small saucepan. Heat over low until melted and warm, not boiling.

Step 2: Pour Over Chocolate

Place 1 cup vegan chocolate chips in a heatproof bowl. Pour the warm coconut milk mixture over the chocolate. Let it sit for 2 minutes to soften.

Step 3: Stir Until Smooth

Add ½ tsp vanilla extract and a pinch of salt. Stir until everything is melted and silky smooth.

Step 4: Chill the Mixture

Place the bowl in the fridge for 30–45 minutes, until firm enough to scoop.

Step 5: Scoop and Roll

Scoop out tablespoon-sized portions and roll into smooth balls with your hands.

Step 6: Coat the Truffles

Roll each truffle in your choice of cocoa powder, shredded coconut, or pink sprinkles.

Leftovers & Storage

• Keep in the fridge up to 1 week
• Store in an airtight container
• Freeze for up to 2 months—thaw in the fridge overnight

FAQ

Can I make these without coconut?
Yes—use oat cream and vegan butter instead

Can I freeze the truffle mix before rolling?
Yes! Just thaw slightly before scooping

Can I use dark chocolate?
Totally—just check that it’s vegan

Do they melt at room temp?
They hold up okay for a few hours, but best kept chilled

Final Thoughts

These vegan Valentine’s truffles are simple, pretty, and full of rich chocolate flavor. They’re perfect to gift or keep for yourself (I won’t tell). Try them out and leave a comment to let me know how they went or if you gave them your own twist—I’d love to hear it!

Macros (Per Truffle – approx.)

• Calories: 90
• Carbs: 8g
• Fat: 6g
• Protein: 1g
• Sugar: 5g