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Holiday snack ideas by julie miguel food expert breakfast television on

Chocolate Truffles (Raw) (Vegan)

  • Author: Julie
  • Total Time: 45 mins
  • Yield: 10 1x


Makes 10-12 large truffles


  • 1/2 cup coconut oil
  • pinch kosher salt
  • 1/4 cup maple syrup
  • 1 cup cocoa powder
  • cold water, as needed
  • Optional add-ins:
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • Optional toppings:
  • cocoa powder
  • shredded coconut
  • ground nuts
  • sprinkles


  1. Melt coconut oil in a pot on low heat, then transfer it to a heat-safe bowl.
  2. Add salt and maple syrup, and whisk until evenly distributed in coconut oil.
  3. Add cocoa powder and whisk thoroughly.
  4. While whisking, add cold water, one teaspoon at a time until you see the mixture thicken.
  5. Cover the bowl with plastic wrap and put into the fridge for about 20 minutes or until the chocolate mixture sets solid.
  6. Take the chocolate mixture out of the freezer. It should be solid, but still malleable. If it’s too solid, I microwave for a quick 30 seconds just to soften it up so I am able to roll the truffles.
  7. Spoon about 1 tbsp of the chocolate mixture and form it into a round truffle with your hands.
  8. Then, roll each truffle in your desired topping. Place on a parchment-lined baking sheet while you make the rest of your truffles.
  9. Keep the truffles in the fridge in an airtight container for about a week. They can be kept in the freezer in an airtight container for up to a month.
  • Prep Time: 45 mins