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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!
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!
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.
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]
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!
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.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Cinnamon Dairy Free Truffles
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
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Cecilia says
I prefer not to have any nuts or dry fruits, is it possible to make them without the butter?
Jenn Sebestyen says
You could use sunflower seed butter instead.
Kelsey says
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!
Jenn Sebestyen says
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/
Liza says
I’m sugar free.
How can I sweeten this dessert???
I want to try making it!
Jenn S. says
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.
TT says
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?
Jenn S. says
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!
Melissa says
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!
Jenn S. says
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!!
Tina says
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
Thanks, Tina!
Linda says
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!
Jenn S. says
Thank you, Linda! I love using chickpeas in baking – such a perfect creamy texture! I hope you love them!