Smore Truffles

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. Made with graham crackers, naturally sweetened dates, almond butter, and filled with fluffy mini marshmallows.

Looking for something to bring to your next family party or event? Make these no bake S’more Truffles that everyone will love. Not only will it satisfy your sweet tooth but give you that s’more flavor that you have been craving this winter without actually making a campfire. Make these ahead of time and store them in your refrigerator or freezer.

Before making your dough you want to make sure your dates are not dried out. The dates should be  soft and sticky. If they are slightly dry you will want to soak them for 15-20 minutes in a warm bowl of water. By doing so, it will add back the moisture to your dates allowing the dough to become nice and sticky.

Combine the graham cracker crumbs, soaked dates, almond butter, and syrup, to the food processor or high powered blender. Process until it becomes a sticky cookie dough like texture. Using a small cookie scoop place one tablespoon of dough in the cookie scoop and press down until the dough has become packed, lining the scooper. You will then place the mini marshmallow in the middle of packed cookie dough scoop.

After adding the mini marshmallow place another tablespoon of dough on top of the marshmallow. Using your fingers press the mixture down packing the dough 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 or lined baking pan and repeat steps. 

For these S’more Truffles I used melted chocolate to dip my s’more balls in. However, if you are not vegan and you rather use white or milk chocolate that will also work. For these truffles I decided to use a microwave to melt the chocolate. 

To make the chocolate coating you will want to add the chocolate and coconut oil to a microwave safe bowl. I have found adding the coconut oil not only gives the chocolate a nice texture but also a beautiful shine and slightly thins out the chocolate. You then will heat the chocolate for 30 second intervals in the microwave until the chocolate has melted. For every 30 second intervals you will want to stir.

You will slowly place the S’more Truffles in the bowl of chocolate. Using a fork spin the ball covering the truffle with chocolate. Place on a plate or baking pan covered with parchment paper. Repeat process until you have covered all of your S’more Truffles. Before the chocolate hardens sprinkle your truffles with crushed graham crackers, marshmallows, or chopped chocolate. Place in the refrigerator for at least 30 minutes to harden. 

If you make these S’more Truffles I would love if you would snap a photo and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it! 

These S’more Truffles are: 

Luxurious 

Rich

Chocolatey 

Will Satisfy your Sweet Tooth

S’more Truffles

  • Servings: 12 balls
  • Difficulty: easy
  • Print

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

  1. Place your graham crackers in a food processor or high powered blender and pulse until your graham crackers have turned into fine crumbs.
  2. 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.
  3. 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.
  4. Place the mini marshmallow in the middle of packed cookie dough scoop. Place another tablespoon of dough on top of the marshmallow.
  5. Using your fingers press the mixture down forming a ball.
  6. 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.
  7. 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.
  8. 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.
  9. Place in the refrigerator for 30 minutes to harden.


Make it Your Own

  • If you are not vegan substitute chocolate for white or milk chocolate.
  • Skip adding mini marshmallows in the middle of your truffles and add them on top instead.
  • Store these in the refrigerator in an airtight container up to 1 week .

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