There’s a lot to be excited about with these decadent dark chocolate truffles. First off, they’re vegan—made with chocolate that doesn’t contain any milk or milk solids—so you and your dairy-free boo can nosh on these treats together (how romantic!). And since they’re made with 70% cacao, these truffles are not only delicious, but they also contain several health benefits: dark chocolate is full of antioxidants, vitamins, minerals, and let’s not forget aphrodisiacs! ;)

This recipe requires little prep and even less time to make—take it from start to finish in just five easy steps, so visiting the crowded candy store to buy something for your sweetie will soon be a thing of the past. But just because they’re homemade doesn’t mean they can’t look totally pro: we topped these truffles with chopped pistachios, shredded coconut, and cacao powder, then added them to a gold, heart-shaped box—both serious wow-factors.

 – 8 oz 70% dark chocolate, chopped (If you want to keep these truffles vegan, make sure the chocolate you use does not contain any milk or milk solids)

– 1/4 cup organic virgin coconut oil

– 3 T water

– 1 tsp vanilla extract

– pinch of salt


– 1/2 cup cacao powder

– 1/2 cup chopped pistachios

– 1/2 cup shredded coconut

Instructions (Adapted from Whole Living Magazine):

1. Chop your chocolate, then place chocolate, coconut oil, and water in a double boiler. Stir mixture together as chocolate and coconut oil melt.

2. As soon as all the chocolate is melted, remove from heat and add vanilla and salt.

3. Refrigerate for approximately 1 hour, until chocolate is cool, but still pliable.

4. Scoop truffle sized balls from chocolate and roll with your hands to create a sphere. Roll in desired topping and place in a parchment paper lined tupperware. Repeat with remaining chocolate.

5. Chill truffles. Before serving, let truffles come to room temperature for approximately 1 hour.

Once you’ve chopped your dark chocolate, add the shards, coconut oil, and water into a double boiler and watch the mixture melt right before your eyes—well, with a little stirring required. When your mixture looks silky and smooth, remove it from the heat and add a dash of vanilla and a sprinkle of salt. Then, refrigerate until it’s cool, about one hour.

While your chocolate is cooling, arrange our your toppings in separate bowls—we went with cacao powder, shredded coconut, and chopped pistachios—that way, when it’s ready for action, so are you! Roll it into ping pong-sized balls with your palms, then dunk it into the topping of your choice.

We’re giving these treats to our Valentine right away, so we placed them in this gold heart-shaped box for gifting (how cute is that?). But if you’re waiting on the big reveal, make sure to place each adorned truffle in a parchment paper-lined tupperware and chill until about an hour before you want to serve.

You can’t go wrong with these toppings—that easy extra step of adding cacao powder, coconut, and pistachios makes this truffle collection look totally store bought. Savor the fact that you saved tons of time and money on this homemade batch while you savor the flavor of these vegan treats with your S.O.!

What vegan recipes are you whipping up this Valentine’s Day? What about GF, DF, or other diet-friendly dishes that taste just as good as the real deal? Tell us in the comments below.