Cookie Dough Truffles (Vegan,Paleo,Gluten Free)

Sometimes you just gotta say yes to that little voice in your head that wants a treat – real bad.  In searching we here at NBNH found this delightful recipe from Nadia over at  Body unburdened for a tasty Cookie Dough Truffle. These  are easy to make and they are no bake. Lets us know if they become as much a favorite in your house as they do here for us . Enjoy and share!


  • 8 pitted medjool dates soaked for 2 hours
  • 1.5 cups raw cashews soaked for 4 hours
  • 1/3 cup sweet cacao nibs* (you could also use these allergen-free chocolate chips which are sweeter)
  • ¼ cup cacao powder (optional)
  • 1 teaspoon vanilla extract

*This was the first time I have used these sweet cacao nibs and I really enjoyed them! They’re definitely harder and a bit more bitter (like dark chocolate) than chocolate chips, so you will have to decide which you would prefer.


Strain the dates and cashews, then put them in a food processor/blender/mixing device of choice with vanilla extract. Blend for 1-2 minutes or until an even consistency. Transfer the “dough” to a bowl and stir in the cacao nibs. Cover the bowl and place it in the refrigerator for 4+ hours to cool.

After the “dough” has cooled, roll table-spoon sized amounts into balls. Roll the balls in the cacao powder (it is best to spread it out on a plate). This last step is optional, but I recommend it since it will help the truffles keep their shape and keep your fingers from getting too sticky.

Note: you can roll these in any number of condiments. We love coconut or nuts like macademia  and even in hemp seeds. Make a batch and watch them disappear!

Photo: Cookie Dough