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.
Servings: 12 people
Calories: 211kcal
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