I made this Vegan Cookie Dough Truffles for my mom’s birthday last month. The cookie dough center stayed soft and sweet, and my niece loved them.
Easy Vegan Cookie Dough Truffles
These vegan cookie dough truffles feature a creamy, no-bake dough made from almond flour and nut butter, rolled into bite-sized balls and coated in rich chocolate. The recipe takes about 30 minutes to prepare and serves as a tasty treat for parties or personal indulgence.
Ingredients
- 1 cup almond flour
- 1/2 cup natural nut butter (like almond or peanut butter)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
- 1 tablespoon coconut oil (optional for melting chocolate)
Instructions
- Mix the Dough: In a mixing bowl, combine the almond flour, nut butter, maple syrup, vanilla extract, and salt. Stir until a dough forms.
- Add Chocolate Chips: Fold in the vegan chocolate chips until evenly distributed throughout the dough.
- Shape the Truffles: Use your hands to form the dough into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
- Chill: Refrigerate the truffles for 15-20 minutes until firm.
- Melt the Chocolate: In a microwave-safe bowl, melt the vegan chocolate chips with coconut oil in 30-second intervals, stirring in between until smooth.
- Coat the Truffles: Dip each truffle into the melted chocolate, coating it completely. Place back on the parchment paper.
- Final Chill: Return the coated truffles to the refrigerator for another 15 minutes to set the chocolate. Serve chilled or at room temperature.
Cook and Prep Times
- Prep Time: 10 minutes
- Chill Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 12 truffles
- Calories: 120kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 10g
I keep the truffles in the fridge for up to two weeks. The stay soft, and I serve at room temperature.
