Vegan Chocolate Chip Cookie Dough Truffles

Allison Day

by | Updated: December 3rd, 2016 | Read time: 1 minute

Those familiar with rolling no-bake dessert balls know that a creamy addition — like peanut butter, mashed banana or even chickpeas — is usually needed to help the ingredients “stick.” This dessert calls for something a little different. A soft, ripe pear is puréed and blended in, creating distinct fresh flavor and a uniquely elegant feel.

Vegan Cookie Dough Truffles



2 cups gluten-free rolled oats
3 Tbsp. coconut flour
2 Tbsp. tahini or nut/seed butter of choice
1 ripe green pear, cored/chopped (about 1 cup)
One-inch piece fresh ginger or ½ tsp. ground ginger (optional)
¼ cup pure maple syrup or agave
1 tsp. pure vanilla extract
½ tsp. cinnamon
¼ tsp. sea salt
¼ cup mini vegan chocolate chips


  1. Using a food processor fitted with metal blade, purée pear.
  2. Pour in maple syrup or agave, vanilla, tahini, ginger, sea salt and cinnamon. Blend until smooh, scrpaing down side as needed.
  3. Pour in oats and coconut flour and blend until combined. Transfer mixture to a large mixing bowl.
  4. Stir in chocolate chips.
  5. Shake mixture into balls using 1 to 2 tablespoons of dough for each truffle.
  6. Refrigerate or freeze in an airtight container.