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Vegan Chocolate Truffles (With Manischewitz!)

Amy Kritzer
Super easy (boozy!) three ingredient Vegan Chocolate Truffles! You know I put that purple drank in there.
5 from 4 votes
Prep Time 30 mins
Cook Time 1 min
Total Time 31 mins
Course Dessert
Cuisine Jewish
Servings 30


  • 12 ounces vegan dark chocolate chopped into very small pieces
  • 1 cup full-fat coconut milk stirred well
  • 3 tablespoons Manischewitz Wine I used Blackberry. You do you.
  • Sprinkles!!


  • Place the chocolate pieces in a large glass bowl. Heat the coconut milk in a small saucepan just until it starts to bubble and simmer.
  • Pour coconut milk over chocolate and whisk just until combined. Then add the wine and stir.
  • Refrigerate uncovered for at least two hours or overnight to harden.
  • Use a teaspoon to scoop teaspoon-sized balls, mold with your hands a little and place on a parchment lined baking sheet. This part gets a little messy! Refrigerate another 1-2 hours or overnight to set.
  • Enjoy balls as they are, or roll in coating of your choice.
  • Store in the refrigerator, but let come to room temperature for 10 minutes before enjoying!


You also need 3-24 hours for chocolate to set.
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