Raspberry Maca Triple Chocolate Truffles

Raspberry Maca Triple Chocolate Truffles
Heather Nicholds, C.H.N.
Raspberry maca vegan chocolate truffles

A vegan valentine’s treat: dairy-free chocolate truffles recipe!

3 variations for you…

1. Simple dark chocolate base
2. DIY cocoa butter base
3. Whole foods date base

Most chocolate truffles use heavy cream to get that dense, soft center – so for this vegan chocolate truffles recipe we’ll use coconut milk. This creates the same creaminess, without the dairy.

Try the optional raspberry and maca for a flavor and nutritional sensation.

Raspberry maca vegan chocolate truffles
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5 from 1 vote

Raspberry Maca Triple Chocolate Truffle Recipe

A vegan valentine's treat: dairy-free chocolate truffle recipe! 3 variations for you to try... each healthful and guilt-free.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, healthy, simple, truffles, vegan
Servings: 16 truffles


DIY Cocoa Butter Base

  • 1/2 cup cocoa butter
  • 1/4 cup cocoa powder
  • 1/3 cup coconut sugar or other unrefined sugar

Simple Dark Chocolate Base

  • 1 cup dark chocolate melted

Whole Foods Date Base

  • 3/4 cup medjool dates pitted
  • 1/4 cup cocoa powder

Mix Ins

  • 1/3 cup coconut milk canned
  • 1/2 cup raspberries fresh or frozen, thawed
  • 1/4 cup cocoa nibs
  • 2 Tbsp maca powder


  • 1 Tbsp cocoa powder
  • 1 Tbsp ground almonds or coconut flour
  • 1 Tbsp coconut sugar or other unrefined sugar


DIY Cocoa Butter Base

  • You may want to melt the cocoa butter if it's cold in your kitchen, and then mix in the other ingredients for the base. Or you can put in a food processor or small blender, stirring frequently until smooth.

Simple Dark Chocolate Base

  • Melt the chocolate in a double boiler, or small pot if you stir constantly.

Whole Foods Date Base

  • Remove the pits from the dates, and puree with the cocoa powder until smooth.

Mix Ins

  • Add the coconut milk, rasberries, nibs and maca powder to your base of choice. You can either stir together in a pot on low heat until fully mixed in together, or puree/pulse in a food processor or small blender, stirring frequently until just combined.
  • Put the mixture in the fridge to set for about 20 minutes.
  • Form the chilled mixture into small balls, and lay each on a baking sheet lined with a non-stick mat or parchment paper.


  • Stir together the cocoa, ground almonds and sugar, rolling each truffle in the powder as you form them.



Feel free to get creative with the mix ins to create any kind of truffles you like! Candied ginger, orange zest, pomegranate seeds, cinnamon and cayenne pepper, mint extract... let your imagination get creative...
Tried this recipe?Tag me @HeatherNicholds so I can see!



  1. Janet 2 years ago

    Look amazing – need to get cacao butter to try though – might try a small taster with almond butter but all the other ingredients.

    • Author
      Heather Nicholds 2 years ago

      That would be great Janet! Or try one of the other variations, the cocoa butter is just for the one version.

  2. Dave Nicholds 2 years ago

    Love:-) it!

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