These Vegan White Chocolate Truffles are rich, creamy and sweetened to perfection! Only 5 ingredients needed to make these silky smooth delectable truffles.

I’ve always been a dark chocolate typa gal. But, I loved white chocolate truffles. I’m not sure if it’s because they look so much more pleasing because they look so dainty, but white chocolate truffles is where it is at. I haven’t had a white chocolate truffle… or even white chocolate since going vegan though… so 8 years?! It’s been WAY too long- it was time for me to look for some options.

The firs time I made these… let’s just say it was a complete disaster. Too oily, too melty, didn’t have the “creamy fudge-y-ness” I was looking for. Second time around, it was too hard and fell apart. The third time was the charm. I’m telling you guys, when it comes to desserts, for me the third time is always the charm. I used basically the same ingredients, just in different ratios. I also even tested some substitution options for you! Only 5 ingredients needed into make these dreamy truffles.

I personally love coconut, especially with white chocolate. You know those white chocolate ferrero rocher covered in coconut? Yup, thats what I was dreaming about and kinda going for with these. Lots of coconut flavours, BUT if you don’t really fancy the coconut flavour, swap the coconut butter for cream. I don’t know why, but the coconut flavour is less when using the cream vs. the butter. Also, the cream gives it the more melt-away texture… if you know what I mean (but a little too much IMO)- which is why I only added in a bit in addition with the butter. But if you do decide to go all coconut cream, the only down side was that it melted- real fast so you gotta work quick and you have to store them in the fridge!

When making these, I was also thinking about valentines- rather than the holidays. I was looking for my strawberry powder but found some sakura powder instead in my pantry. I added a bit to get some pink, but that’s totally optional. You could also use beet root powder or beet juice to get some pink in there, which I think is a lot of accessible. I think the touch of pink is pretty pretty 😉.

Why you’ll LOVE these Vegan White Chocolate Truffles! They’re:

  • super rich

  • soft

  • smooth

  • creamy

  • fudge-y

  • perfectly sweetened

  • & so decadent

Tips and Tricks to making Vegan White Chocolate Truffles

  • Cashew butter has the most neutral flavour, but can be substituted with another butter of your choice. I would go for macadamia or tahini but it will alter the flavour.

  • Coconut butter and coconut cream both work in this recipe. I’ve tested both, and if you prefer less of a “coconut” flavour, I would opt for the coconut cream. I personally love the flavour of coconut, which is why I usually use coconut butter. Be sure your coconut butter is completely smooth and not gritty!

  • Cane sugar can be substituted for another sweetener of your choice, however it may alter the flavour and colour.

  • They keep well in the fridge for a week, but take them out 10-15 minute before consuming for a really soft and silky texture!

If you recreate these Vegan White Chocolate Truffles please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!


  • 1/3 cup cashew butter (70g)

  • 1/2 cup + 2 tbsp coconut butter (or coconut cream)* (120g)

  • 2 tbsp cacao butter (30g)

  • 2 tbsp coconut cream (30g)

  • 1/3 cup cane sugar (80g)*

  • pinch of salt

  • optional: vanilla bean powder, strawberry powder, sakura powder


  1. First, take the can sugar and blend it in a high speed blender to make powdered sugar. If you already have powdered sugar or using another sweetener, skip this step.

  2. Blend the cashew butter and coconut butter together until incorporated.

  3. Then add in the melted cacao butter, coconut cream and sugar until combined. If only using one flavour (ie. vanilla) add it in here too. If using two, once combined well, divide the mixture into two and blend in the two flavours.

  4. Place them into a small bowl or dish and let them chill in the fridge for 10-15 minutes, or until firm to the touch.

  5. Once firm, scoop around 1 tbsp of mixture out and roll into balls. Work quick as the warmth of your hand will begin to melt the truffle. Place them onto a serving tray as is, or roll them in coconut flakes.

  6. Place them back in the fridge to set (10-15 minutes).

  7. Then they’re ready to be enjoyed! I recommend waiting around 5-10 minutes for the truffles to soften at room temp before consuming.


  • SERVINGS: 12

  • PREP TIME: 10 minutes

  • COOK TIME: 1 minutes



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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. 1/3 sugar blended = how much powdered sugar? (Asking because I’ll be skipping the step and using powdered sugar!)