Vegan Chocolate Raspberry Truffles

bowl of chocolate raspberry truffles coated in various powders on marble background

5 from 1 reviews

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! 


  • 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

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