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Dairy Free Truffles

These no bake, dairy free truffles can be made a variety of ways. For this recipe, I created a strawberry cream filling and a chocolate cream filling. The filling comes together quickly, and you can get creative with the shape of these dairy free truffles.  Dairy free truffles are the perfect sweet treats for any occasion!

Course Dairy Free, Dessert
Cuisine American
Keyword Dairy Free, Truffles, Dessert, Chocolate
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 15 minutes
Total Time 15 minutes
Servings 30
Calories 145 kcal
Author Becca

Ingredients

  • 1/2 cup dairy free butter for strawberry cream filling
  • 3 cups powdered sugar for strawberry cream filling
  • 1 tsp vanilla for strawberry cream filling
  • 1/3 cup strawberry jelly for strawberry cream filling
  • 1 tsp cream of tartar for strawberry cream filling
  • 1/2 cup dairy free butter for chocolate cream filling
  • 3 cups powdered sugar for chocolate cream filling
  • 2/3 cup cocoa powder for chocolate cream filling
  • 1 tsp cream of tartar for chocolate cream filling
  • 1 bag dairy free chocolate chips for outside of truffle

Instructions

  1. STRAWBERRY CREAM FILLING

    Using a hand or stand mixer, cream together the powdered sugar, vanilla, and dairy free butter. Add in the jelly and mix until fully incorporated. This will create a thick frosting consistency. Finally add in the cream of tartar and mix until the filling starts pulling away from the bowl and you can easily roll some into a ball.

  2. Put the filling in a freezer safe container, and freeze for a minimum of two hours before using. I left mine overnight.
  3. CHOCOLATE CREAM FILLING

    Using a hand or stand mixer, cream together the butter, powdered sugar and cocoa powder. Once fully combined, add the cream of tartar and mix until a thick, non sticky consistency is achieved. You can use this filling immediately or store it in the fridge until you’re ready to make your truffles.

  4. TRUFFLES

    Melt dairy free chocolate chips in the microwave. Once melted spoon in enough melted chocolate to fill the cavity of whatever you’re using about 1/3 of the way full. Roll out the filling into balls small enough to fit into the cavity without touching the sides.

  5. Press the filling balls lightly down into the melted chocolate. Spoon in melted chocolate to just under the top of the cavity, and lightly tap the mold/container down to make sure there are no air bubbles. I place my Freshware silicon molds on a cookie sheet to make this easier.
  6. Put the filled molds into the freezer until the chocolate hardens. Once the chocolate is hard, pop the dairy free truffles out of the silicon mold and store in the fridge.

Recipe Notes

The calories per serving are subject to change depending on brands of ingredients and type of filling used.