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Vanilla Chocolate Truffles showing chocola
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5 from 2 votes

Trio of Christmas Vegan Chocolate truffles

This trio of Vegan Christmas Chocolate Truffles is beautiful, indulgent and tastes divine. They are also very easy to make. They make the perfect last minute gift for loved ones, or you can eat the lot yourself!
Prep Time1 hr 30 mins
Refridgeration / freezing time6 hrs
Total Time7 hrs 30 mins
Course: Dessert, petit fours, sweet
Cuisine: Chocolate
Keyword: chocolate, chocolate gift, chocolate orange, chocolate truffle, dessert, vegan chocolate, vegan truffles
Servings: 60 truffles
Calories: 113kcal
Author: Vanessa Sturman


Basic Truffle Mix

  • 300 g dark chocolate, chopped (2 cups)
  • 50 g coconut oil (¼ cup)
  • 400 ml full fat coconut milk (1 ⅔ cups, or a standard tin)

For Chocolate Orange Truffles

  • ½ tsp orange essence
  • 200 g dark chocolate, chopped (for covering the truffles) (1 ⅓ cups)
  • Candied orange thinly sliced, for decorating

For Chocolate Orange Pecan Truffles

  • ½ tsp orange essence
  • 40 g pecans very finely chopped (⅓ cup)
  • 200 g dark chocolate (1 ⅓ cups) (for covering the truffles) (1 ⅓ cups)
  • Candied orange thinly sliced, for decorating
  • Extra pecans cut into small slices, for decorating

For Vanilla White Chocolate truffles

  • 1 tsp vanilla essence
  • 200 g vegan white chocolate for covering the truffles (available from Sainsbury’s Free From section or other mainstream supermarkets) (1 ⅓ cups)
  • Extra white chocolate shaved or grated (for decorating)


To make the truffle mixture

  • To make the basic truffle mix, melt the chocolate and coconut oil in a glass dish over boiling water.
  • Remove dish from the heat and whisk in the coconut milk.
  • Divide the mixture into 3 bowls, one for each of the flavours of truffle. 
  • For the chocolate orange truffles add the orange essence. Mix well. 
  • For the chocolate orange and pecan truffles add orange essence and finely chopped pecans. Mix well.
  • For the vanilla truffles, add the vanilla essence. 
  • Put all three bowls in the fridge for at least 5 hours to fully firm up.
  • After the truffle mixes are firm, use a teaspoon to spoon out mixture and roll in your hands to make small balls, about half the size of golf balls.
  • Set out the truffles on trays covered in baking parchment, making sure you know which flavour is which. Once you have done this, put them all in the freezer for at least 3 hours (this stops them melting when dipped in chocolate).

Covering the truffles in chocolate and decorating

  • In a glass bowl over boiling water, melt chocolate to cover the truffles in.
  • For the orange truffles, or orange and pecan truffles, melt the dark chocolate. For the vanilla truffles, melt white chocolate. 
  • Using a fork (or a specialised chocolate dipping tool - you can get these cheaply online) dip the frozen truffles one by one into the melted chocolate, and place on a tray covered with baking parchment.
  • Immediately decorate each truffle, while the chocolate is still melted. For the orange chocolates, put two thin slices of candied orange across the top. For orange and pecan chocolates put one slice of candied orange and one slice of pecan across the top. For vanilla truffles, sprinkle with grated white chocolate. 
  • Put all covered and decorated truffles in the fridge for an hour or so to set. Then they can be served. 
  • The truffles will last in the fridge for around 2 weeks, if not longer. They can also be frozen. 


Calories: 113kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 110mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg