Vegan Chocolate Truffles with Blueberries

Valentine’s Day always seems to arrive before we’ve had a chance to plan anything. Between work, the kids, and the endless rhythm of daily life, the idea of an elaborate celebration feels impossible. 

One year, when we were a few years into our marriage, juggling everything that came with raising little ones, the day caught us off guard again. No reservations, no gifts, just the four of us, wondering if we should do anything special at all.

Wanting to make the day feel different, we bundled up the kids and went for a walk. Instead of heading to a restaurant or café, we strolled through the local farmers’ market, letting their tiny hands reach for colorful products while we took in the stalls.

They marveled at everything, pointing excitedly at baskets of fruit and loaves of fresh bread. That’s when we saw them—deep-purple dried blueberries glistening under the winter light. A few steps away, dark chocolate, rich and fragrant, seemed to call out to us. We didn’t need to say much. We knew this would be our Valentine’s treat.

Back home, as the kids eagerly helped sort through our finds (mostly playing with the berries and sneaking little tastes), we melted the chocolate, blended it with the dried blueberries, and shaped the mixture into rich, velvety vegan dark chocolate truffles.

They were exactly what we wanted. Simple, full of that deep chocolate flavor, and made with healthy ingredients. The kind of dessert that feels special but doesn’t rely on heavy sweetness. 

Small Bites, Big Memories

As we rolled the truffles, we also set aside a few extra ingredients to make chocolate nut energy balls, a snack that balances sweetness with the natural richness of nuts and cocoa.

Making your own treats changes how you experience them. The process itself becomes part of the memory, but more than anything, it’s about who you’re making them with.

I love how my husband and I move together when we cook. He’s the one who keeps the water at the perfect temperature, sweeps up cocoa powder before I even notice the mess, and somehow knows exactly when to nudge me out of my thoughts with a joke or a stolen spoonful of chocolate.

These silent teamwork, easy laughter, the rhythm of working side by side are as much a part of the recipe as the ingredients themselves.

That shift in perspective has shaped the way we celebrate now. A Valentine’s dessert doesn’t have to be a towering cake or an intricate pastry—it can be something as simple as these truffles or a plate of stuffed dates with chocolate almond butter when we’re in the mood for something wholesome.

I hope that, wherever you are, you get to experience this too, whether with a partner, a friend, a child standing on a stool beside you, or even just with yourself, appreciating the quiet joy of creating something beautiful.

Velvet chocolate, naturally sweet, and made with love—just as every Valentine’s dessert should be.

Ingredients

• Vegan Dark Chocolate - base of the truffles, providing a deep, rich chocolate flavor.

• Coconut Cream - creates a smooth, creamy texture without using dairy.

• Freeze-Dried Blueberries - intensifies the blueberry flavor and blends seamlessly into the chocolate mixture.

• Vanilla Extract - adds warmth and enhances the natural sweetness.

• Dried Wild Blueberries - chewy center that complements the dark chocolate.

• Cocoa Powder - used for coating, adding a slightly bitter contrast to the sweetness of the truffles.

See the recipe card for exact quantities. 

How to Make Vegan Blueberry Chocolate Truffles

If you’re looking for a Valentine’s treat that’s simple, deeply chocolatey, and filled with real ingredients, these vegan dark chocolate truffles are just the thing. Rich, velvety, and naturally sweet, here's how to make this easy recipe:

Chop the Chocolate

Finely chop the dark chocolate and place it in a heatproof bowl. Smaller pieces will melt more evenly.

Blend the Blueberry Cream

In a blender, combine the coconut cream and freeze-dried blueberries. Blend until completely smooth with no visible blueberry pieces.

Heat the Mixture

Pour the blueberry-cream mixture into a small saucepan and heat over low heat, stirring occasionally. Remove from heat just before it begins to simmer.

Melt the Chocolate 

Pour the warm blueberry mixture over the chopped chocolate and let it sit for 30 seconds. Stir gently until the chocolate is completely melted and smooth. If needed, place the bowl over a pan of simmering water or microwave in 10-second bursts to fully melt.

Cool till Firm

Cover the bowl loosely with plastic wrap, ensuring it doesn’t touch the chocolate mixture. Refrigerate for at least 2 hours or until firm enough to scoop.

Prepare the Truffles

 Place cocoa powder in a shallow bowl. Line a baking sheet with parchment paper. Using a 1-teaspoon melon baller or small cookie scoop, scoop a portion of the chocolate mixture. Create a small indent in the center. Place 2-3 dried wild blueberries in the indent, then scoop additional chocolate around them to enclose completely. Gently roll between your palms to form a smooth ball.

Coat in Cocoa Powder

Immediately roll each truffle in cocoa powder until fully coated, then place on the lined baking sheet.

Chill and Enjoy!

If the mixture becomes too soft while working, return it to the refrigerator for 10-15 minutes to firm up. For a different finish, truffles can be dipped in tempered dark chocolate instead of cocoa powder.

Note! Work quickly when rolling truffles as the heat from your hands will soften the chocolate. If needed, chill your hands under cold water and dry thoroughly between batches.

Storage

Once you’ve made your dark chocolate blueberry truffles and you find yourself with leftovers, I got you. Place the truffles in an airtight container, and they’ll keep in the fridge for up to a week.

The cocoa coating may lose a little of its matte finish over time, but the chocolate will stay smooth, and the flavor will deepen, making them just as indulgent on day two (or even day five, if you’re lucky enough to have any left!). 

What to Serve With These Chocolate Blueberry Truffles

These truffles, with their rich and velvety dark chocolate and naturally sweet blueberries, are the perfect treat to enjoy with a cozy, intimate gathering. They remind me of those quiet, spontaneous moments after the kids are tucked in, when my husband and I sit down with a cup of tea and a plate of truffles between us. It’s simple, but so sweet.

If you’re in the mood for something a bit fancier, I’d recommend serving them alongside white chocolate bark. The smooth, creamy sweetness of the bark balances the richness of the truffles, creating a fun, contrast-filled bite. Or for something lighter, keto raspberry cheesecake with raspberry swirl adds a bright, tangy twist that pairs beautifully with the chocolate.

For the full Valentine's day treat, I love putting together a gluten-free valentine’s day dessert board. It’s an assortment of treats—think nuts, dried fruits, and a variety of chocolates—that encourages sharing and nibbling, which always feels cozy when we’re gathered around together.

And if you’re craving something a little more richer and decadent, healthy dark chocolate tart is a perfect pairing. The smooth filling and deep chocolate flavor mirror the truffles, while the slightly salty crust provides a lovely contrast.