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  • Writer's pictureKaylee Cubbison

Cookie Dough Stuffed Coconut Cream Truffles (paleo, vegan, + no bake)

my oh my, may i present to u the tastiest, creamiest treat EVER that’s also supa simple

u need these in your life.


yields: around 16 truffles

prep time: 25 min

total time (including cooling): 40 min


cookie dough-

2 tbsp melted coconut oil

3 tbsp maple syrup

2 tbsp nut/seed butter

dash of vanilla

large pinch of salt

3/4 cup + 1 tbsp almond flour

3-4 tbsp chocolate chips

coconut truffle layer-

2 tbsp melted coconut oil

1/2 cup softened coconut butter (either place jar in the microwave for 30 sec-1 min or place in a tub of hot water for 5-10 min)

1/4 cup maple syrup

dash of vanilla

1/3 cup shredded coconut

chocolate coating-

2/3 cup chocolate chips

2 tbsp coconut oil


*line a cookie sheet with parchment paper and separately prepare a cooling rack, set aside

*cookie dough- in a small bowl mix together the coconut oil, maple syrup, nut or seed butter, and vanilla. add in the salt and almond flour, then stir in the chocolate chips.

*roll a little less than a tbsp of the dough into a ball and place onto the lined cookie sheet. repeat this for the rest of the batter (u should have about 16 balls) and place in the freezer for 10 min while you make the coconut truffle mixture.

*coconut truffle- in a medium bowl mix together the coconut oil, coconut butter, maple syrup, vanilla, and shredded coconut until combined.

*(step is demonstrated in a vid if u swipe) remove the balls from the freezer and press a little less than a tbsp of the coconut truffle mixture into a flat shape in your hand. place one of the cookie dough balls into the center of the shape and form and roll the truffle around the dough until it’s completely covered. repeat this for all of the balls then place in the freezer for another 10 min

*chocolate coating- in 30 second increments in the microwave, mixing in between, melt together the chocolate chips and coconut oil until smooth.

*remove balls from the freezer and place them onto the cooling rack. place the cooling rack onto the cookie sheet and roll each of the balls in the chocolate until covered, tapping off excess with a fork. optionally top w/ more coconut and freeze until chocolate has hardened & enjoy! (preferably store in fridge)

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