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Spiked Chocolate Chip Truffles

These are the perfect treat when a sweet tooth hits! Or for a special occasion like Valentine's Day! These truffles last easily for a week in the fridge and possibly longer! These little morsels are packed full of protein and healthy fats to support a healthy lifestyle guilt-free!

(Vegan, Gluten-free, Refined sugar-free)


Serves about 6-9

  • ½ cup old-fashioned oats, (Gluten free, if needed)

  • ⅓ cup natural almond butter, plus 1 Tbs. (no added sugar)

  • 2 tsp. maple syrup

  • 1 tsp. ground cinnamon

  • ½ tsp. vanilla extract

  • Sea salt to taste

  • 2 - 2 ½ tsp. spiced rum

  • 2 - 2 ½ coconut oil, melted

  • 2 oz. vegan dark chocolate chips

  • ¼ cup walnuts, chopped (optional)


  • 1 Tbsp. coconut oil

  • 1 ½ Tbsp. cacao powder

  • 1 ½ tsp. Maple syrup

Directions: Line a plate with wax paper or parchment paper.

2. Place all ingredients (except for the coating) in the food processor in order listed and process on low speed until ingredients are well combined and starting to come together into a dough of sorts. Scrape down sides of machine as needed.

3. Scoop out mixture and roll into ping-pong sized balls or size of choice. Place balls on the lined plate and transfer to the fridge for 20 mins until firm.

4. Melt coconut oil and combine with cacao powder and maple syrup, stirring until mixed well and there are no lumps. Allow to thicken slightly, then dip chilled balls into the coating with a fork, shaking off excess before placing on the lined paper.

5. Before truffles dry completely, add chopped nuts as a garnish. (optional)

6. Transfer truffles to a sealable container and refrigerate until needed.

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