Chocolate Truffles (Dairy Free)

Chocolate Truffles Dairy Free

Chocolate truffles make a perfect Valentine’s Day treat, and this dairy-free version is no exception.  Smooth, creamy, and delicious, these chocolate truffles are made with coconut milk. (I originally used MimicCreme but the company has quit making it.)  The recipe also uses nut butter, so I apologize to those of you who are nut free.

Two of the guys in my family now have problems with peanuts, so I made these using a natural cashew butter.  I’m sure they would be good with almond butter also, but keep in mind that natural nut butters are generally thicker and more firm than regular processed peanut butter.  That means I’m not sure what the consistency of the truffles would be like if you use regular peanut butter.

These chocolate truffles are easy to make but look like they must take a lot of work.  They’re a great way to say “I love you” for any special occasion.

Chocolate Truffles Dairy Free Cut

Chocolate Truffles (Dairy Free)
Recipe type: Dessert
  • 12 ounces dairy-free chocolate chips
  • ½ cup full fat canned coconut milk
  • ⅓ cup natural nut butter
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla
For Coating
  • Cocoa
  • Powdered Sugar
  • Chocolate Sprinkles
  1. Melt the chocolate chips according to package instructions (I used the microwave).
  2. In a sauce pan, heat the coconut milk, nut butter and salt, whisking together until hot and smooth. Remove from heat.
  3. Whisk in the melted chocolate and vanilla until thoroughly combined and smooth.
  4. Chill for several hours.
  5. Assemble coating ingredients in small bowls. You can combine cocoa and powdered sugar if cocoa alone is too bitter. Get creative and try other coatings too.
  6. If very cold, let the chocolate mixture sit out for about 20 minutes to soften a little. Use a spoon to scoop up about one tablespoon of truffle mixture.
  7. Soften and shape into a ball using the palms of your hands.
  8. Roll the ball in coating of choice. Place on a plate or in mini paper baking cups.
  9. Serve immediately or refrigerate until ready to serve.

Disclosure:  This post contains one or more affiliate links.  If you click on a link and buy something, I receive a small percentage of the sale.

About Linda Etherton

I have been gluten free since 2000 when I was diagnosed with celiac disease. I am convinced that gluten-free food can and should be delicious. Through sharing recipes, menu plans, and information, I hope to help others enjoy a happy gluten-free life.
Connect with Linda online: Facebook | Google+ | Twitter


  1. Linda, these truffles look amazing! Love the photo especially with them displayed on that particular plate. :-) I’ve got a great recipe for easy truffles somewhere and can’t put my hands on it. Hoping it will turn up as I’m cleaning today. 😉

    Happy Valentine’s Day!

    • Thanks, Shirley. I made these the other day so I could get a photo before posting. I hoped that they would last for Valentine’s Day. There were a few left, but not many. They’re all gone now. GF son particularly enjoyed them. Hope you find your recipe.

  2. These DF chocolate truffles look beautiful! Thanks for the recipe, Linda!

  3. These look awesome! And I love the ingredients! I plan to make some for my sweetie and me next week!

  4. These look very decadent! Love the addition of nut butter in them too — can’t go wrong with that in my books :)

  5. Love coconut milk and nut butter. I could actually indulge in these truffles and feel like they are good for me at the same time. Thanks for this recipe.

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