Ingredients
- 8 ounces dairy-free cream cheese (such as Tofutti®)
- 3 cups confectioners' sugar
- 12 ounces vegan chocolate chips, melted
- 1 ½ teaspoons vanilla extract
- ¼ cup unsweetened cocoa powder (Optional)
- ¼ cup shredded coconut (Optional)
- ¼ cup chopped almonds (Optional)
Why This Recipe Is So Delicious
These truffles are rich and creamy without any dairy. They use simple, wholesome ingredients that come together quickly. Perfect for a sweet treat that feels indulgent but is plant-based and nourishing.
Cooking Secrets
- Chill the mixture well before shaping to make rolling easier.
- Use a small cookie scoop or spoon to get even-sized truffles.
- Roll the truffles in cocoa powder, chopped nuts, or shredded coconut for extra texture and flavor.
- Use a small cookie scoop or spoon to get even-sized truffles.
- Roll the truffles in cocoa powder, chopped nuts, or shredded coconut for extra texture and flavor.
Directions
Beat the cream cheese until it’s nice and smooth. Slowly mix in the powdered sugar, making sure everything blends together well. Then, stir in the melted chocolate and a splash of vanilla extract. Pop the mixture into the fridge for about an hour to firm up. Once chilled, scoop out small spoonfuls and roll them into bite-sized balls. To finish, toss the truffles in cocoa powder, shredded coconut, or chopped almonds—whatever you prefer. Keep them stored in the fridge until you’re ready to enjoy!
Serving Combinations
Serve these bites slightly chilled alongside fresh berries or a cup of plant-based milk. They make a lovely dessert for gatherings or a thoughtful homemade gift.
How To Preserve This Dish
Keep the truffles in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze them and thaw in the fridge before serving.
