These wholesome vegan chocolate truffles are soft, fudgy, and naturally sweetened with fruit. Think no-bake, fridge-set truffles made with dates and nuts, not candy-shop chocolates.
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For me, these truffles are the epitome of a perfect little sweet treat. Cold, soft, and just indulgent enough. They have an elegant chocolate note, a fudgy, melt-in-your-mouth texture, and a small surprise hidden inside: slightly tart cranberries that play beautifully with cocoa and ground hazelnuts.
Dates and very ripe bananas provide all the sweetness these truffles need. No refined sugar, no baking needed. Just simple, wholesome truffles meant to be enjoyed straight from the fridge, one or two at a time.
Why You'll Love These Vegan Chocolate Truffles
- Naturally sweet, no refined sugar
Dates and ripe bananas bring all the sweetness these truffles need.
- Wholesome ingredients
Most ingredients are minimally processed and chosen for both flavor and nourishment.
- Soft, melt-in-your-mouth
These are fridge-set truffles with a fudgy, almost creamy bite.
- Balanced chocolate flavor
Cocoa gives depth, while dried cranberries add a gentle, fruity contrast.
- Perfect little treat
One or two is enough. They feel indulgent and are especially lovely straight from the fridge.
Notes on Ingredients
These vegan choc truffles rely on simple, whole-food ingredients that work together for sweetness, structure, and that soft, fudgy texture.
- Dates
Soft, sticky dates are essential here. They provide both sweetness and structure.
- Ripe bananas
The riper, the better. Brown spots mean more sweetness and a smoother texture in the truffle mixture.
- Hazelnuts
These add body and a nutty depth that pairs beautifully with cocoa. Almonds also work, but hazelnuts give the most "chocolatey" result.
- Flax seeds
Ground flax helps bind everything together - don't skip them. Grind them fresh if possible as they go rancid quickly once ground.
- Whole hemp seeds (unhulled)
Yes, whole ones. They add a mild nuttiness, texture, and extra nourishment (especially fiber). You'll find them in health food stores and many larger supermarkets.
- Dried Cranberries
Slightly tart cranberries, sweetened with fruit juice, add a lovely fruity contrast to the rich chocolate flavor.
Other dried fruit works too (sweetened sea buckthorn berries, for example) but cranberries are especially nice and easy to find.
- Coconut coating
Shredded coconut adds texture and keeps the soft truffles "together". It also balances the fudgy interior with a chewy finish.
Note on Equipment
You'll need two simple tools for this recipe: one to grind the nuts and seeds, and one to blend the fruit.
For the nuts and seeds, a nut grinder or high-speed blender works best. I recommend grinding the flaxseeds and hemp seeds first, transferring them to a bowl, and then grinding the hazelnuts separately. Hazelnuts turn into nut butter quickly if overmixed, so stop once they resemble a fine flour.
For the dates and bananas, a food processor or immersion blender is ideal. A high-speed blender also works, but I find it easier with a food processor or stick blender.
🍽 Recipe
Wholesome Vegan Chocolate Truffles Recipe
Equipment
- nut grinder or high-speed blender (for grinding the hazelnuts, linseeds, and unhulled hemp seeds)
- food processor or an immersion blender (for mixing the dates, bananas, and cranberries)
Ingredients
For the pralines
- 3 tablespoons whole flax seeds
- 20 g whole hemp seeds
- 120 g hazelnuts
- 2 tablespoons cocoa powder
- ½ teaspoon ground vanilla bean powder
- 100 g soft dates pitted
- 2 medium-sized very ripe bananas their skin should already have brown spots
- 50 g naturally sweetened dry cranberries (sweetened with fruit juice)
For the coconut coating
- 80 g shredded coconut
Instructions
- Grind the seeds and nuts in a nut grinder or high-speed blender.Grind the flax seeds and hemp seeds first and transfer them to a bowl. Then grind the hazelnuts separately until they resemble fine flour (don’t overmix or they’ll turn into nut butter).
- Mix ground hazelnuts with the ground linseeds, hemp seeds, and the cocoa and the ground vanilla powder.
- Cut the dates into small pieces, peel the bananas and puree them together with the dates with an immersion blender or a food processor.
- Add the cranberries to the dates-bananas puree.
- Mix the dry ingredients with the banana-date-cranberries mixture (all ingredients except the shredded coconut).
- Place the mixture in the refrigerator for 1 hour to make it firmer. This will make it easier to form truffles.
- Using your hands, form 16 walnut-sized balls and roll them in shredded coconut.
- Chill the chocolate truffles in the fridge for at least one hour, then serve right from the fridge.Storing tip: You can store the pralines in the fridge for up to three days.
FAQs
Oh yes, absolutely. Great idea to toast the hazelnuts before grinding them. Toasted hazelnuts add a richer, more chocolatey, praline-like flavor to the truffles.
Yes, but the texture and flavor will change slightly. Try oat flour or ground sunflower seeds.
Absolutely. Date paste works very well here and makes the blending step even easier. Just make sure it's date paste-soft and spreadable, not a firm block. Use the same amount as the whole dates specified in the recipe.
I haven't tested this exact swap myself, but it should work to use the same amount of hulled hemp seeds (hemp hearts) and add 1 extra tablespoon of ground flaxseed for structure. The texture may be slightly softer and less crunchy, but the truffles should still hold together well.
Other Chocolate Desserts
You might also enjoy these light chocolate dessert recipes:
- Chocolate Coco Pudding With Sour Cherries
- Chocolate Pear Muffins With Ginger
- Opulent Choc & Peanut Pudding
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
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