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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
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.
Vegan Heaven says
I’m SO trying these this weekend!! They look amazing, Jenn! I’ll need to go grocery shopping later, so I’ll get everything to make them. 🙂
Jenn S. says
Oh yay! I hope you love them. I can’t wait to hear what you think! Thanks, Sina!
Vanessa says
Wow! I would have never guessed that there are chickpeas in these wonderful looking truffles! They look so scrumptious! Can’t wait to give them a try!
Jenn S. says
Thanks, Vanessa! No would know by taste either. Chickpeas have the perfect smooth, creamy texture, but I promise you won’t taste them in there! I hope you love them!
Cadry says
I’m a big cinnamon fan, and I love that chickpeas make up the base of these truffles. They sound like a deliciously healthy treat!
Jenn S. says
Thanks, Cadry! Super rich and indulgent, yet healthy!
choclette says
Who would have thought of using chickpeas in truffles? Well you obviously. I love the sound of these and I adore cinnamon, so this has gone on to my must try list.
Jenn S. says
Thank you, Choclette! I love using beans in place of flour…they are the perfect texture!
Jemma says
Hi, when you say ‘cooked chickpeas’ or from the can – is it okay to just use the ones from the can not put them in the oven or anything?
Jenn S. says
Hi, Jemma! Yes, you can use the ones from the can as is—they have already been cooked. I hope you love these. Please let me know how they turn out!
Aimee / Wallflower Kitchen says
These look DIVINE! And I absolutely love the ingredients, genius!
Natalie Tamara says
Major cinnamon fan over here! These look awesome! I adore chickpea blondies but the idea of a no-bake version is even better.
Jenn S. says
Thanks, Natalie! And this recipe makes a ton, so they last longer than the blondies. 🙂
Mel says
Here’s a cinnamon lover right here! They look delicious and I love that they are made with chickpeas so I can eat the whole batch and not feel guilty! ;o)
Jenn S. says
I can’t get enough cinnamon! Thanks, Mel! I’m researching whether one can eat the whole batch by themselves or not. 😉
Becky Striepe says
Those look so rich and decadent!
Jenn S. says
Thank you so much, Becky! They really are – but that doesn’t stop me from eating them 3 at a time! 🙂
amanda -runtothefinish says
Psst did you know your twitter shareaholic says via @shareaholic instead of @veggie_inspired – quick change in the settings 🙂
Jenn S. says
Aaaahhhh, thank you so much, Amanda! I can’t believe I never knew that! “Running” to change it now (- see what I did there! LOL)
Mandy says
You had me at CINNAMON!!!! I seriously put cinnamon in and on just about everything 🙂 Ooooooohhh, these sound so good!!! And they’re made with things that we always have on hand. I’ve never used chickpeas in a sweet recipe like this, but I’m excited to try it! Looks delicious, Jenn! <3
Jenn S. says
Thanks, Mandy! Yes, this is totally a pantry staple kind of recipe…which is probably dangerous because I’ll be making, and eating, them all the time! 🙂 All hail the cinnamon!! Let me know if you try them!
Kim says
Any substitutes if i cant have any nuts or seeds? These look so good!
Jenn S. says
Hi, Kim. I just replied to your e-mail, but I’ll respond here too in case anyone else is wondering. There is a soy butter that I think is called WowButter that is intended to be a replacement for nut butter. I have never tried it, but I’m guessing it would work here. I also am thinking maybe sweet potato would work, but you most likely would need to increase the amount of chickpeas or add a few tablespoons of flour (oat flour might be a good choice) to get the consistency right. I’m going to try to play around with it when I get a chance and I’ll let you know what works. In the meantime, if you give it a try, let me know what you used and how it turned out! Thanks!
Natalie | Feasting on Fruit says
It’s like the blondies now have a little ball-shaped sidekick! But no baking required, yay! No bake is much appreciated right now, turning on the oven makes my whole house way too hot and we are trying so hard to not turn the AC on yet. And eating freezer snacks cools me off too 🙂
Jenn S. says
Exactly, Natalie! We did breakdown and turn our air on, but only because it’s been raining off and on all week and that means we can’t leave the windows open. But the air conditioning in my car isn’t working right now, so as soon as I come inside from the car, I pop one of these little frozen treats and life is good again. 🙂 And shouldn’t every good dessert have a little sidekick??
Chrissy says
I can’t believe these are actually made from chickpeas and cashews! I’d never thought of using either in desserts but I can just imagine the velvety texture they’d make, not to mention a healthy serving of protein! Ahh it makes me sad that I’m yet to reach the grown-up life of owning a proper food processor!!
Jenn S. says
Hi, Chrissy! My food processor died on me the other day after 11 wonderful years together. I wasn’t sure I was ever going to feed my family again! LOL! I use it almost every day! I highly recommend getting one! In the meantime, perhaps you can borrow one from a neighbor! 🙂
Strength and Sunshine says
These look like Christmas :O Oooo My favorite things!!! Chickpeas, sweet lovely cashew butter…and CINNAMON! I bottles I go through <3 I'm pretty sure I would rock the "cinnamon challenge" (if I was really that stupid to ever do it), haha but I think I would do okay with my high cinnamon tolerance (it grows and grows the more you use it…I have to use so much to get any cinnamon taste!)
Jenn S. says
Bring on the cinnamon challenge! LOL! I would be rocking it right along side you! I’m seriously addicted to the stuff.