Vegan Chocolate Raspberry Truffles (4 Ingredients!)

GFGluten FreeGRGrain FreeNFNut FreeOFOil FreeVVegan

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

These rich and creamy Chocolate Raspberry Truffles are made from only 4 simple ingredients and are naturally dairy-free! Perfect for date night…or any night! 

I’ve said it before, and I’ll say it again: there’s never a thing as too much chocolate. Hopefully you agree with me, friends, because today I’m sharing  the recipe for these super easy (and super yummy) Vegan Chocolate Raspberry Truffles!

vegan chocolate truffles coated in cacao powder, raspberry powder, coconut sugar, and coconut milk powder on lined baking tray


Luckily for you and me, these Chocolate Truffles are made from only 4 simple ingredients! 

ingredients for chocolate raspberry truffles on white speckled ceramic tray

  • Chocolate: I’d recommend using 70% or higher dark chocolate bars for this recipe. Chocolate Chips tend to be a lower percentage of cocoa butter, which will lead to a less smooth truffle
  • Full-Fat Coconut Milk: for dairy-free creaminess!
  • Freeze Dried Raspberries: for a hit of tart & sweet fruitiness 🙂 I typically buy mine from Trader Joe’s, but I’ve seen them both at other grocers and online.
  • Cacao Powder: to roll the truffles in! You can also use more freeze dried raspberries, coconut sugar, or even powdered coconut milk.


freeze dried raspberries in food processor before blendingfreeze dried raspberries in food processor after blending

Add the freeze-dried raspberries to a food processor (don’t forget to remove any non-edible packets!) and process until a smooth powder forms. I recommend letting the food processor sit for a few seconds after blending to allow the powder to settle – unless you want a puff of raspberry to the face, that is.

As you can see in the second picture, you’ll be left with a fine raspberry powder plus some larger pieces of raspberry seeds. I chose to leave the seeds in my truffles, but you might want to sift them out using a metal strainer for a smoother consistency. I’ll leave that up to you!


melted chocolate mixed with coconut milk and raspberry powder in large glass bowl

I prefer to melt my chocolate using a double boiler vs. a microwave because it leads to more consistent results and less accidental burning. To set one up, pour around 1 cup of water in a large pot, then place a large glass bowl on top of the pot. Bring the water to a boil, and you’re good to go!

For this recipe we’ll actually whisk the coconut milk and raspberry powder together first, then add the chopped chocolate and mix everything together until we get an even consistency. Once the chocolate is 80-90% melted, turn the heat off of the double boiler to prevent burning.


firmed chocolate mixture with truffles being scooped onto baking tray

Simply transfer the glass bowl to your fridge (I put it on a coaster, as it was still hot) and let chill for 2 1/2 to 3 hours. You want the chocolate to be firm to the touch so you can roll it into balls without melting.

Once the mixture is firm, use a 1-tablespoon cookie scoop (or tablespoon) to scoop out the truffles, then roll them into balls using (slightly wet) hands. As you can see in the photo below, my balls looked a little “rough” around the edges when I first rolled them. I popped the truffles back in the fridge for about 10 minutes, then rolled them again to get a smoother texture (bottom two rows).

truffles arranged on baking sheet lined with parchment paper


Once your truffles are rolled it’s time to decorate! These Vegan Chocolate Raspberry Truffles have a rich, deep flavor, but are pretty soft and airy in terms of consistency. Because of this, I recommend rolling them in a powder (or two or three) – it makes them easier to hold, and it just looks pretty.

bowls of cacao powder, raspberry powder, and powdered coconut milk with truffles being rolled in them

I rolled my truffles in a mixture of cacao powder, extra raspberry powder, coconut sugar, and some powdered coconut milk that I found in my pantry! I found that the coconut sugar got a little sticky over time, so I would avoid that unless serving immediately.

Speaking of serving, this recipe makes a lot of truffles…around 32, to be exact! They’ll keep for about a week in the fridge, but you can also store them in the freezer for up to 2 months for an easy dessert at a later date. Just be sure to thaw them first, or they’ll be too hard!

These rich and creamy Chocolate Raspberry Truffles are made from only 4 simple ingredients and are naturally dairy-free! Perfect for date night...or any night! #truffle #chocolateraspberry #vegantruffle #plantbased |

If you’re looking for more easy (and yummy) recipes using chocolate, you’ll also love this No Bake Chocolate Raspberry Tart and these One Bowl Chocolate Donuts!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Vegan Chocolate Raspberry Truffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These rich and creamy Chocolate Raspberry Truffles are made from only 4 simple ingredients and are naturally dairy-free! Perfect for date night…or any night! 

  • Author: Caitlin Shoemaker
  • Prep Time: 20 Minutes
  • Cook Time: 2 Hours 30 Minutes
  • Total Time: 2 hours 50 minutes
  • Yield: ~ 30 truffles
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


  • 1.2 ounces (34 g) freeze-dried raspberries
  • 1 cup + 2 tablespoons (265 ml) full-fat coconut milk
  • 10.5 ounces (300 g) high-quality dark chocolate*, chopped
  • 1/4+ cup cacao powder, additional raspberry powder, etc, to roll the truffles in


  1. Add the freeze-dried raspberries to a food processor (don’t forget to remove any non-edible packets!) and process until a smooth powder forms, 45 to 60 seconds. Let the powder settle for a few moments before opening the food processor again. At this point you can choose to sift the raspberry seeds out of the powder with a metal strainer, but I decided to keep them in.
  2. Set up a double boiler on the stovetop, by adding 1-2 cups of water to a large pot, then covering with a large glass bowl and bringing to a boil over medium heat. Add the coconut milk and raspberry powder to the bowl, whisking until evenly combined. Then, add the chopped chocolate and use a spatula to stir the mixture together until the chocolate is 80-90% melted. At this point, use oven mitts to carefully remove the bowl from the heat and continue to stir until all of the chocolate melts.
  3. Transfer the bowl to the fridge and allow the chocolate to set for 2 1/2 to 3 hours. You want the mixture to be firm enough to roll into balls without melting.
  4. Use a 1-tablespoon cookie scoop or tablespoon to scoop out balls of dough, rolling them in between your hands to form circles. Place the truffles on a parchment paper-lined baking tray, then pop the tray in the fridge while you prepare your powders
  5. Add the cacao and/or raspberry powder to a small bowl with a wide base, then individually roll each truffle around the powder until it is evenly coated. Return to the baking tray, place in a storage container, or enjoy immediately! These truffles will keep in the fridge for up to one week, or can be frozen for up to two months.


  • I recommend using dark chocolate bars with 70% cacao content or higher; chocolate chips have a lower fat content, and will not make the truffles as creamy

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

FREE GUIDE: 5 Tips for Quick & Easy Vegan Dinners

Plus, get all of my recipes sent straight to your inbox!

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Hey there! Out of personal philosophy we don’t calculate the calories for the recipes but there are some online calculators available that can help you figure out calorie/nutritional info!

    1. We haven’t tried it with anything lighter in terms of coconut milk. It would likely still work, but it wouldn’t be as creamy and consistency may be a bit looser and need to be compensated with a little extra dry ingredients.

  1. I’m so obsessed with these ???? i did tweak the recipe tho, i didn’t have coconut milk so i used the organic unsweetened almond milk from aldi which is really creamy and it came out great! Also added about 1/4 cup of sugar to add a little more sweetness. I definitely recommend sifting out the raspberry seeds if you want a really creamy truffle. Thanks for the inspiration! ????

  2. Really excited to try out this recipe. Just one quesion though (for now). What is meant by “full-fat coconut milk”? What percentage should it be?

    Thank you thank you!

    1. Hey there! So full fat just meaning a typical can of coconut milk as opposed to the others that label themselves as “light” or “coconut cream”. Some brands just label it as simply being coconut milk.