Vegan Ayurvedic Truffles

Serving Size: 12 truffles | Prep Time: 1 hour | Set Time: Overnight

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  • 5 oz dark chocolate 
  • 4 oz vegan cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract


  • 1 1/2 tsp green cardamom powder
  • 1 1/2 tsp turmeric powder
  • 1 1/2 tsp cinnamon powder
  • 1 ½ ashwaganda powder
  • ⅛ tsp salt 


  • ¼ cup chopped roasted and salted pistachios
  • ¼ cup shredded, unsweetened coconut flakes


  1. Melt the chocolate on low heat in a small saucepan until smooth and silky.
  2. Meanwhile, using a kitchen scale, measure out vegan cream cheese.
  3. Add to a medium sized mixing bowl.
  4. Sift powdered sugar into bowl with vegan cream cheese. Stir well until smooth.
  5. Fold melted chocolate to the cream cheese and powdered sugar mixture until mixed well.
  6. Add vanilla extract and spices. Mix well until fully incorporated
  7. Cover bowl with saran wrap and place into the freezer for 30 minutes or until mixture is semi-solid. 
  8. Add pistachios and coconut to separate mixing bowl; set aside. 
  9. Remove truffle mix from freezer when semi-solid.
  10. Use a cookie scooper to make size of truffles consistent. 
  11. Roll each scoop into a ball and roll it around in the coconut, pistachio mix until fully coated. 
  12. Put truffles on a plate, cover with saran wrap, and let them set overnight. 
  13. Wake up to a dose of delicious Ayurvedic truffles! 

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We sincerely hope you enjoyed this dish. Take a quick peek at our store for any items you may need to recreate this delicious recipe! 


The Swamy's

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