These S’more Truffles are the perfect winter treat without requiring a campfire! Whipped up in 20 minutes or less these chocolatey dessert balls will certainly satisfy your sweet tooth. Vegan, dairy-free, and no bake.
S’more Truffles
- 2 cups graham crackers, I used vegan cinnamon graham crackers
- 8 medjool dates, soaked in warm water
- 2 Tbsp maple or agave syrup
- ½ cup almond butter, or your favorite nut butter
- 12 mini marshmallows
- 1 cup chopped chocolate
- 1 Tbsp coconut oil
Directions
- Place your graham crackers in a food processor or high powered blender and pulse until your graham crackers have turned into fine crumbs.
- Combine the graham cracker crumbs,soaked dates, almond butter, and syrup to the food processor or high powered blender. Process again until it becomes a sticky cookie dough like texture.
- Using a small cookie scoop place 1 tablespoon of the dough in the cookie scoop and press down. The dough should be packed lining the scooper.
- Place the mini marshmallow in the middle of packed cookie dough scoop. Place another tablespoon of dough on top of the marshmallow.
- Using your fingers press the mixture down forming a ball.
- Remove the dough from the cookie scoop. Using your hands form the truffle into a firm ball. Set S’more dough balls on a plate and repeat steps.
- Make the chocolate coating. Combine the chocolate and coconut oil in a microwave-safe bowl. Microwave for 30 second intervals stirring between each one until the chocolate has melted.
- Coat each dough ball with chocolate. I used a fork to do this. Place truffles on a plate and top with crushed graham crackers or marshmallows.
- Place in the refrigerator for 30 minutes to harden
