Chocolate and cookie truffles are super easy no-bake treats made with crushed cookies and dark chocolate, without butter or eggs, covered in grated coconut.
They are more delicious treats from tradition that always find a place on the table during festive occasions, focusing on ease of execution and aesthetic appeal.
Perfect at lunch or dinner time, these truffles will be very appreciated by both adults and children, disappearing in no time.
Their preparation is very quick, so they are also suitable for consumption at any time of day.
The chocolate truffles without eggs can be safely stored in the refrigerator for several days and served as a snack or even at the end of a meal.
Then again, everyone might have experienced being surprised at home by a friend or family member stopping by without notice… what do we do?
Panicking because, as luck would have it, the pantry is empty, the fridge too, and so is the cookie jar. What can we offer alongside a good coffee?
Well… open the freezer and discover a world!
I recommend freezing the truffles well spaced apart so they are ready in an instant!
Of course, if you don’t like coconut, it can be omitted or replaced with chopped hazelnuts or almonds, or a sprinkle of unsweetened cocoa powder.
They make a great impression on the table, even if they’re quite simple, but they are really delicious, and kids will love them.
Let’s see the recipe.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 173.10 (Kcal)
- Carbohydrates 22.00 (g) of which sugars 10.65 (g)
- Proteins 1.75 (g)
- Fat 9.03 (g) of which saturated 3.79 (g)of which unsaturated 3.57 (g)
- Fibers 1.52 (g)
- Sodium 73.86 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chocolate and Cookie Truffles
- 10.5 oz dry cookies (or gluten-free or sugar-free diet cookies)
- 9.5 oz 55% dark chocolate (or lactose-free or 85% sugar-free chocolate)
- 2.1 oz grated coconut (+as needed for coating)
- 1/4 cup oat beverage (or plant-based milk or regular milk)
- 3 tbsp seed oil
Tools
- Kitchen Scales
- Bowl
Steps for Chocolate and Cookie Truffles
First, melt the dark chocolate in a double boiler.
(I used dark chocolate, but milk or white chocolate also works fine).
Meanwhile, coarsely crumble the cookies.
(I usually use the bottom of a glass, but you can also use parchment paper with a rolling pin or a freezer bag).
Set them aside.
In a large bowl, combine the melted chocolate, oil, grated coconut, the plant-based beverage, and finally the crumbled cookies.
Mix well until you get a firm dough.
Cover the bowl with plastic wrap.
Let it cool in the fridge for about 1 or 2 hours.
Take out the dough after the resting time.
Form into balls.
(You can make quite a few depending on the size you decide to make).
Roll the balls well between your hands.
Place the grated coconut on a plate.
Roll each truffle in the grated coconut. Then place on a tray.
Store the truffles in the fridge until ready to serve.
Enjoy your meal.
Tips and Suggestions
Replace the amount of milk with an equal amount of liquor to give your chocolate truffles a more distinctive flavor. You can opt for rum, brandy, or whiskey, it’s your choice! And why not try a coffee or chocolate liqueur to enhance the flavor!
Store in the fridge. They can be frozen.
A tip: I found it convenient to prepare them the night before.
If you enjoyed this recipe, click on many stars, thank you very much.
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FAQ
What cookies can I use?
Digestive, Marie, dry cookies, gluten-free or egg-free or light cookies.
What chocolate can I use?
It would be better to use 55% dark chocolate, but it depends on taste. Honestly, for a child, extra dark might be too much. If you have sugar issues, use 85% chocolate.
Do I have to use grated coconut?
You can replace it with almonds or some extra cookies.
