Looking for an easy no-bake chocolate dessert recipe? Try making these delicious bite-sized Vegan Blueberry Truffles rolled in cocoa powder! These sweet chocolaty treats are simple to make, gluten-free, and vegan-friendly!
Looking for more Vegan Desserts? Berry Fruit Tart, Vegan Chocolate Ice Cream, or my No Bake Vegan Chocolate Cake!
What is Vegan Blueberry Truffles?
These Vegan Blueberry Truffles are deliciously made with mixed dark vegan chocolate, coconut cream, vanilla extract, and fresh dried blueberries then made into round chocolate truffles with wild blueberry center and rolled in cocoa powder.
They are super easy to make, gluten-free, soy-free, and dairy-free no-bake desserts that are perfect sweet treats for loved ones! This is definitely one of the easy and healthy bite-sized chocolate desserts that you can make.
The blueberries stuffed inside each vegan chocolate truffle just make this dessert more delicious. Check out this easy vegan recipe!
Health Benefits of Blueberry:
- Lowers the risk of breast cancer
- Helps prevent heart diseases
- Regulates blood sugar levels
- Maintains healthy bones
- Helps maintain eye health
- Treats urinary tract infections (UTIs)
Tips and Procedures:
- Make sure not to overheat the coconut cream and blueberry mixture.
- If you don't like cocoa powder-coated truffles, you can also coat them in pure chocolate, coconut flakes, or chopped and toasted nuts such as hazelnut, almond, or cashew.
- Store truffles in an airtight container at room temperature for up to 1 week.
How to Make Vegan Blueberry Truffles:
Listed below are all the ingredients you will need:
- coconut cream
- freeze-dried blueberries
- dark chocolate, vegan
- vanilla extract
- dried blueberries
- cocoa powder
In a blender, combine coconut cream and freeze-dried blueberries. Blend until very smooth:
Chop the chocolate very finely. The smaller it is the easier it will be to melt.
Place in a heat-proof bowl. Heat the coconut cream mixture gently in a saucepan over low heat. Do not allow it to boil and once just about to simmer, remove from heat, add vanilla:
Pour over the chopped chocolate, then stir gently, allowing the chocolate to melt. Keep stirring until smooth. If the chocolate doesn’t completely melt, place the mixture over a saucepan of simmering water (or heat in the microwave in 10-sec bursts). Don’t overheat the mixture. Cover the bowl loosely (you don’t want condensation to fall into the chocolate) and chill until firm, at least 2 hours:
Place the cocoa powder in a shallow bowl and set it aside. Then, have a clean non-stick surface ready to place the truffles on.
Use a small (about 1 tsp) melon baller to scoop round portions. Place 2-3 wild blueberries in the center of each truffle by placing them on the melted chocolate and scooping around them. This is best done by scooping a small indent in the chocolate, placing the blueberries in it, and scooping around, turning the chocolate over until you have a round truffle:
Smooth the truffles round by rolling between your palms gently. Then, roll each truffle in cocoa powder and place it on a nonstick surface to reharden:
Seve and enjoy these bite-sized chocolate desserts!
Frequently Asked Questions:
Yes, you can freeze the chocolate blueberry truffles if you keep them in freezer-safe bags or airtight containers.
The name 'truffle' comes from their resemblance to mushroom-like fungus, tuber melanosporum, or the black truffle which is one of the most expensive edible mushrooms in the world.
These desserts taste deliciously sweet and chocolatey.
Vegan Blueberry Truffles
Ingredients
- ½ cup coconut cream
- ½ cup freeze dried blueberries
- 8 oz vegan dark chocolate
- 1 teaspoon vanilla extract
- ¼ cup dried blueberries
- ¼ cup cocoa powder
Instructions
- In a blender, combine coconut cream and freeze dried blueberries. Blend until very smooth.
- Chop the chocolate very finely. The smaller it is the easier it will be to melt. Place in a heat proof bowl.
- Heat the coconut cream mixture gently in a saucepan over low heat. Do not allow it to boil and once just about to simmer, remove from heat, add vanilla.
- Pour over chopped chocolate, then stir gently, allowing the chocolate to melt. Keep stirring until smooth.
- If the chocolate doesn’t completely melt, place the mixture over a saucepan of simmering water (or heat in the microwave in 10 sec bursts). Don’t overheat the mixture.
- Cover the bowl loosely (you don’t want condensation to fall into the chocolate) and chill until firm, at least 2 hours.
- Place the coco powder in a shallow bowl and set aside. Have a clean non-stick surface ready to place the truffles on.
- Use a small (about 1 tsp) melon baller to scoop round portions. Place 2-3 wild blueberries in the center of each truffle by placing them on the chocolate and scooping around them. This is best done by scooping a small indent in the chocolate, placing the blueberries in it, and scooping around, turning the chocolate over until you have a round truffle.
- Smooth the truffles round by rolling between your palms gently.
- Roll each truffle in cocoa powder and place on a nonstick surface to reharden, then serve.
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