Dairy-Free Blueberry Truffles

  • Preparation 30 MIN
    Cooking 5 MIN
    Cooling 6 H
  • Servings 1
  • Makes 2 dozen
You wanted a sweet bite for the holidays to wow vegans and the dairy-free crowd (and everyone else, let’s be honest), so we hacked a classic: the chocolate truffle. Our fun, delicious riff on the sinful treat is a breeze and can be made well in advance.



  1. Place the chocolate in a bowl.
  2. In a small blender, purée the blueberries until smooth. Into a small saucepan, strain the blueberry purée to obtain 1/2 cup (125 ml). Discard the seeds.
  3. Bring to a boil. Pour over the chocolate and let melt for 3 minutes without stirring.
  4. With a whisk, stir until the ganache is smooth. Pour into an 8-inch (20 cm) square glass dish. Refrigerate for 2 hours or until firm.
  5. Line a baking sheet with parchment paper.
  6. With your hands dusted with cocoa powder, shape the ganache into balls using about 1 tbsp of ganache for each truffle. Place on the prepared baking sheet and freeze for 1 hour or until the truffles are firm (see note).
  7. Place the cocoa powder in a bowl.
  8. Roll the truffles in the cocoa powder, one at a time, and return to the baking sheet. Let set for 3 hours or overnight in the freezer. Bring to room temperature before serving.
  9. The truffles will keep for about 3 months stored in an airtight container in the freezer.


These dairy-free truffles are slightly softer than dairy-based ones.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.