• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Desserts & Sweet Treats

    Cinnamon Dairy Free Truffles

    Published: May 27, 2016 · Modified: Aug 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Cinnamon Truffles - these dairy free truffles are loaded with cinnamon, cashew butter and even chickpeas! Keep them in the freezer and I swear they taste like cinnamon cheesecake! You'll be addicted to these vegan truffles after one taste. And the good news is that they are gluten free, oil-free and refined sugar free as well!

    They may be small in size, but these Dairy Free Truffles are BIG in cinnamon flavor reminiscent of unbaked snickerdoodles. They are also gluten free and so incredibly easy to make!

    Bowl of Cinnamon Chickpea Dairy Free Truffles. One has bite taken out of it.

    Where are my cinnamon lovers at? If you are not a cinnamon fan, I advise you to look away now. For real – we are not skimping on the cinnamon today! These little gluten free balls of deliciousness are loaded with cinnamon in them and then coated with cinnamon on them.

    If you are a fan of my Cinnamon Chickpea Blondies, then you must get in the kitchen and make these Cinnamon Chickpea Dairy Free Truffles immediately!

    A pile of Cinnamon Chickpea Dairy Free Truffles dusted in cinnamon sugar in a bowl.

    The inspiration for these vegan truffles comes from one of my most popular recipes – Cinnamon Chickpea Blondies.

    If you haven’t tried those yet, what are you waiting for?! There are countless reviews on that post from readers raving about them. And they are basically foolproof.

    As successful as that recipe is, I wanted to try my hand at making them into an easy no bake treat. You know, because it’s important to have options to feed our cinnamon cravings. Oh boy, did I succeed! These Cinnamon Truffles might be even more hard to stop eating than the blondies!

    Judging from my kids’ reactions to these, I’m pretty sure they agree.

    Cinnamon Chickpea Cashew Cheesecake Bites on a baking sheet lined with parchment paper.

    While these dairy free truffles might not be considered a health food, they certainly do have some redeeming qualities.

    Cinnamon is loaded with antioxidants and has been shown to have anti-inflammatory properties. It has also been shown to lower blood sugar levels, have antibacterial properties and even boost brain activity. [source]

    Three stacked bowls - one red, one pink, one gray. In the red bowl on top, a pile of Cinnamon Chickpea Dairy Free Truffles

    Most traditional truffle recipes call for butter, heavy cream or cream cheese. Well, we don’t need any of that dairy stuff to create a melt-in-your-mouth indulgent treat.

    In fact, we are using 2 super healthy ingredients to create that perfect texture instead – chickpeas and cashews!  It might sound weird, but trust me, it works! Not only does it work – it works REALLY WELL!

    Once these truffles have been in the freezer for awhile, they actually taste like cinnamon cheesecake bites!

    4 Cinnamon Chickpea Dairy Free Truffles in a pile. Front one has a bite taken out. More truffles in a bowl in the background.

    More vegan snack recipes

    • Cinnamon Sugar Crunchy Chickpeas
    • Healthy Oatmeal Peanut Butter Balls
    • Mint Chocolate Chip Granola
    • Easy Vegan Bruschetta
    • Cherry Chocolate Walnut Truffles
    • Coconut Bliss Balls

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Cinnamon Dairy Free Truffles

    These Dairy Free Truffles may be small in size, but they are BIG in cinnamon flavor reminiscent of unbaked snickerdoodles. They are also gluten free and so incredibly easy to make.
    4.80 from 5 votes
    Print Rate
    Course: Desserts & Sweet Treats, Snacks
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 12 people
    Calories: 211kcal
    Author: Jenn Sebestyen

    Ingredients

    Cinnamon Chickpea Truffles

    • 1 can (15 oz) chickpeas rinsed and drained (or 1 ½ cups cooked chickpeas)
    • 1 cup cashew butter store bought or homemade
    • ⅔ cup coconut sugar or organic brown sugar
    • 1-2 tablespoon(s) ground cinnamon or to taste
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon salt (if your cashew butter is unsalted, use ½ teaspoon)

    Coating (optional, but HIGHLY recommended)

    • 2 tablespoons coconut sugar
    • 2 tablespoons ground cinnamon

    Instructions

    • Line a rimmed baking sheet with parchment paper and set aside.
    • Place all ingredients for the truffles into the bowl of a food processor and purée until smooth, scraping down the sides as necessary.
    • Scoop out the dough 1 tablespoon at a time and roll into a ball using your hands. The dough may seem a bit "wet", but should not be sticky. Place each ball onto the prepared baking sheet. Continue until you have used all of the dough.
    • Mix together the coating of equal parts coconut sugar and cinnamon in a small bowl. I like to pulse this in a coffee grinder for a few seconds to get it really fine so it sticks better, but this is optional.
    • Roll each ball into the cinnamon/sugar mixture until fully coated on all sides. Place back onto the baking sheet.
    • Place the baking sheet into the freezer until set. You can enjoy them right away, but they are better cold. I like them to sit for several hours or even overnight to really firm up.

    Nutrition

    Calories: 211kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 146mg | Potassium: 10mg | Fiber: 3g | Sugar: 15g | Calcium: 40mg | Iron: 1.4mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Desserts & Sweet Treats

    • Vegan Funfetti Sugar Cookies
    • Vegan Chocolate Chip Cookies with Pretzels
    • Edible Brownie Batter Bites
    • Edible Sugar Cookie Dough
    6.4K shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Cecilia says

      September 23, 2021 at 6:14 pm

      I prefer not to have any nuts or dry fruits, is it possible to make them without the butter?

      Reply
      • Jenn Sebestyen says

        September 23, 2021 at 7:43 pm

        You could use sunflower seed butter instead.

        Reply
    2. Kelsey says

      March 28, 2020 at 1:40 pm

      Absolutely love these truffles! I was wondering how to use leftover chickpeas after needing aquafaba for a recipe – Now I have a go-to recipe! So, so good and delicious frozen. Thank you!5 stars

      Reply
      • Jenn Sebestyen says

        March 29, 2020 at 2:00 pm

        So glad you love them, Kelsey! I also have a Cinnamon Chickpea Blondies recipe that are similar, but warm and fudgy, if you’re interested: https://www.veggieinspired.com/cinnamon-chickpea-blondies/

        Reply
    3. Liza says

      January 06, 2018 at 2:40 pm

      I’m sugar free.

      How can I sweeten this dessert???

      I want to try making it!4 stars

      Reply
      • Jenn S. says

        January 06, 2018 at 2:50 pm

        Hi, Liza. I haven’t tried making these sugar free, so I’m not certain. You could possibly try replacing some of the cashew butter with date paste and just leave out the coconut sugar. Or if you use Stevia, you could try that – I’ve personally never had Stevia so I couldn’t tell you how much. Just know that any substitutions you make could alter the texture of these truffles.

        Reply
    4. TT says

      December 08, 2017 at 8:16 pm

      So, I saw the note about seed and nut allergies. I would love to make these alongside the Snickerdoodle Truffles I have planned for Christmas as many of us are gluten and dairy free, but my son has a tree nut allergy. He can eat peanuts and seeds though. Would you still suggest the soy butter or could I use PB or Sun Butter or something else?

      Reply
      • Jenn S. says

        December 08, 2017 at 9:26 pm

        Hi, TT. I think Peanut Butter would be great! It would change the flavor obviously, but cinnamon and peanut butter is a great combo too!

        Reply
    5. Melissa says

      February 05, 2017 at 10:59 pm

      Just made these tonight. I used almond butter instead of cashew since I had a few jars in my cupboard.
      They’re in the freezer now.
      Any suggestion on how to make them less wet? I think I’d prefer that but unsure what I ought to do.
      They are delish!

      Reply
      • Jenn S. says

        February 06, 2017 at 7:38 am

        Hi, Melissa. Almond butter is much runnier than cashew butter, so I’m guessing that might be the issue. But, either way, you can try adding a little oat flour to absorb some moisture – start with a tablespoon and add just a tablespoon at a time, mixing after each addition until you get the consistency you prefer. Glad you liked them!!

        Reply
        • Tina says

          February 25, 2017 at 5:39 pm

          What could also work is defatted almond flour – finely ground almond solids left after pressing almond oil. It absorbs liquids well and has a very mild almond flavor which should actually work well in this recipe. A brilliant idea, by the way, using chickpeas in this way. Thanks, Jenn!

        • Jenn S. says

          February 25, 2017 at 6:34 pm

          Thanks, Tina!

    6. Linda says

      June 04, 2016 at 7:14 am

      This is such a great idea, Jenn. I love chickpea blondies so making bit sized truffles is awesome. I’m also loving all of the savory cinnamon in this recipe. YUM!

      Reply
      • Jenn S. says

        June 04, 2016 at 9:32 am

        Thank you, Linda! I love using chickpeas in baking – such a perfect creamy texture! I hope you love them!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    St. Patrick's Day

    • Vegan Green Goddess Dip
    • Easy Homemade Guacamole
    • Creamy Vegan Potato Soup
    • Vegan Quinoa Salad

    Top Rated

    • Garden Veggie Pasta
    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    6372 shares