Chocolate Brandy Truffles

Chocolate Brandy Truffles

With Valentine’s Day around the corner, I share with you these OMG so good, perfect truffles.

I am never too far out of touch with my inner chocoholic, which, according to the dictionary, is a person who is addicted to, or excessively fond of chocolate. Yep, that’s me.

If it’s you too, these truffles will be tiny round balls of pure chocolate heaven.

Yet this recipe really defies standard, stereotypical truffles. Traditional ingredients include heavy cream, sometimes corn syrup, and often butter.

And even vegan recipes struggle to find that luscious, creamy, melt-in-your-mouth texture, and often rely on added nondairy creamer or coconut oil, neither of which appeals to me at all. In fact, this recipe has no added fat, oil, nondairy creamer, or corn syrup, nor any other ingredients of the sort.

And because there are so few ingredients, the quality of each is critical. I’ve used Scharffen Berger chocolate with wonderful results, but it can be hard to find, so just use your favorite fine quality chocolate. And do make sure your dates are nice and soft.

Mmmm…rich, indulgent, deep dark treasures, with just a hint of brandy.

Prepare to impress!


Adapted from spabetti’s Chocolate Bourbon Truffles recipe

Makes approximately 20 truffles


  • 4.5 ounces semi-sweet chocolate (good quality)
  • 8 large fresh Medjool dates, pitted
  • 3 tablespoons brandy
  • 3 tablespoons water
  • 1 tablespoon vanilla extract
  • 1/2 cup powdered sugar
Read the whole recipe on Ann Arbor Vegan Kitchen