Simple and sweet homemade Valentine’s Day truffles with 3 delicious dairy-free fillings: pink (fruit-dyed!), peanut butter caramel, or double chocolate. The perfect no-bake chocolate treat for someone you love or spoiling yourself!

Easy Valentine's Truffles 3 Ways (dairy-free)

To me Valentine’s has never felt like a baking holiday. In my mind Valentine’s treats should be small, rich, two-bites of pure decadence, and of course very chocolatey. A pop of pink or strawberry sweetness is always appreciated, but chocolate needs to be front and center. These Easy Valentine’s Truffles are very chocolate forward with three different gooey-delicious filling options so satisfy every sweet tooth, and you can always skip the heart shaped mold and make these as a year round treat ♡

3 Delicious Truffle Filling Flavors

There is quite a bit of chocolate involved in this recipe, but many of the filling ingredients are on the healthier side than your traditional truffle.

Pretty Pink

The most Valentine’s festive of the three and the flavor that inspired this entire recipe. The color of pitaya (pink dragonfruit) amazes me every single time I use it in a smoothie, so I just had to capture that gorgeous PINK in a Valentine’s treat. If you can’t find pitaya, berries will work too!

Peanut Butter Caramel

This gooey sticky-sweet flavor will surprise you – not quite a traditional truffle texture, but very decadent with caramel-candy-meets-peanut-butter-cup vibes. And it’s naturally sweetened with a nut-free option included too.

Double Chocolate Mousse

Double chocolate comes in first place for decadence and for fewest ingredients required. The filling is basically a dairy-free ganache, so this version will taste most like your classic truffle with a super smooth mouthfeel and rich flavor.

Tips To Make The Perfect Vegan Truffles

Freeze the filling at least 4 hours, ideally longer. The colder they are, the easier they are to coat in chocolate. And you don’t risk messing up the heart shape when you remove them from the mold. I do recommend re-chilling them briefly between removing from the mold and coating in chocolate.
Dip the bottoms first, let it set, then coat the top and sides. This is the easiest way to get a smooth even coating.
Use a high quality dark chocolate without stabilizers or lecithins. Hu Gems are my favorite, they will give you a much thinner coating than most chocolate chips. Or if you are using another variety of chips, add some coconut oil to thin it out and help it set faster.
Let the chocolate set at room temperature and store in the fridge. Don’t re-freeze after coating in chocolate, you want the filling to thaw out for that creamy smooth texture as you bite in.

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