These cashew butter truffles are a delicious and decadent treat perfect for any occasion. Made with simple ingredients, including cashew butter and dark chocolate, they are easy to make at home. Cashew butter balls are also gluten-free and vegan, making them an excellent option for people with dietary restrictions.
I love making all the delicious chocolate-covered treats, such as these dairy-free peanut butter balls. These are great to serve during the holidays!
But when you want something different? These chocolate-covered cashew butter truffles are the way to go!
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Cashew butter — I used the big bottle of mixed nut butter from Costco. It includes cashews, almonds, and more.
- Coconut oil — If you like a coconut flavor, use unrefined coconut oil. Or you can use refined for less coconut flavor.
- Almond flour — We’ll add almond flour to keep the carbs low and the texture perfect. If carbs are not on your list of worries, you can substitute ground graham crackers.
- Flax — We’ll be using two tablespoons of ground flax seed to keep these cashew balls firm.
- Rice Krispies — Speaking of texture, I love adding some Rice Krispies cereal because it adds little bits of crunch to every bite. So good. But this is purely optional, so leave it out if you want.
- Sweetener — You can use maple syrup, agave nectar, or sugar-free syrup to add sweetness to the dough.
- Chocolate Chips — You’ll need a cup of dark chocolate chips for this recipe.
- Sea Salt — I prefer adding flakey sea salt to the chocolate before it sets. I’ve tried it with and without and definitely prefer the truffles with sea salt on top.
How to Make Cashew Butter Truffles
- Stir together cashew butter, melted coconut oil, almond flour, and ground flax.
- Assess your batter: add more almond flour to make it thicker.
- Gently stir in cereal.
- Place the dough in the freezer for 10 minutes until it’s firm enough to roll into balls.
- Once the dough is chilled, roll it into bite-size balls.
- Place the balls on a tray lined with parchment paper. Refrigerate for about 30 minutes.
- Melt chocolate chips and coconut oil together in a microwave-safe bowl. Stir until smooth.
- Dip cashew balls in the chocolate, tapping off excess chocolate.
- Top with flaky sea salt or finely chopped cashews and refrigerate until the chocolate sets.
Why This Recipe is a Winner
- PARTY FRIENDLY — A plate of these gluten-free, plant-based, indulgent treats will go fast! You should make a double batch!
- MAKE-AHEAD — Make a bunch of these goodies and freeze them to serve later. It’s perfect!
- VERSATILE — Not in the mood for chocolate dipping? Roll them in cocoa powder, chopped nuts, or even coconut flakes for a fast version.
Is cashew butter healthier than peanut butter?
Peanut butter has more protein, but cashew butter offers different nutrients, like iron. That means neither of these nut butters is healthier than the other. However, if you have an allergy to peanut butter, cashew butter may be a healthier alternative. You may also prefer the flavor of cashew butter to peanut butter.
Do you have to refrigerate cashew butter?
It’s a good idea to refrigerate cashew butter, especially in the summer months. This will help cashew butter (and any nut butter) last longer. Be sure to give it a good stir before refrigerating, to distribute the oils throughout.
Topping Cashew Butter Balls
If you’re not a fan of chocolate dipping, here are some alternative toppings you can roll cashew butter balls in:
- Cocoa powder
- Coconut shreds
- Chopped nuts
- Matcha powder — This powder has a lovely green hue, but it can be quite bitter. I recommend mixing it with a bit of powdered sugar before using it as a topping.
If I’m serving these for a random Tuesday night, I just roughly shape them in balls and dip them in chocolate. But if I’m serving them for a party, I go the extra mile to make the shape perfect.
Here’s what that involves:
- Chill the dough
- Roll into balls and chill again.
- Re-roll the balls after they’ve chilled. That second rolling of the balls makes a big difference in creating a perfect shape.
- Dip in chocolate (or roll in other toppings).
Store truffles in an airtight container in the fridge for up to 10 days. They can be frozen for up to 2 months.
Cashew Butter Balls
- 1 cup cashew butter softened
- 2 tablespoons refined coconut oil melted
- ½ cup almond flour (see notes for substitution ideas)
- 2 tablespoons ground flax seed
- 1 cup Rice Krispies (optional, but adds crunch)
- ⅓ cup syrup sweetener maple syrup, agave nectar, or sugar-free syrup
- 1 cup dairy-free chocolate chips
- 2 teaspoons coconut oil
- ½ teaspoon flaky sea salt
- Combine cashew butter, melted coconut oil, almond flour, ground flax, and syrup in a bowl. Stir together until combined and smooth. If your cashew butter is very firm, it can help to microwave this mixture for up to 30 seconds to soften it.
- Assess your batter: Some cashew butters are more loose than others. Your batter should be thick. If not, add another tablespoon or two of almond flour.
- Add cereal and stir gently to combine.
- Place the cashew butter mixture in the freezer for 10 minutes until it's firm enough to roll into balls. Remove from the freezer and roll into bite-size balls. Place the balls on a tray. Refrigerate for about 30 minutes.
- Stir chocolate chips and coconut oil together in a microwave-safe bowl. Microwave for 1 minute. Place a lid on it and set aside for a minute. The chocolate should be melted. Stir until well blended and smooth.
- Line a cookie sheet or tray with waxed paper. Dip cashew balls in the chocolate using a fork so you can tap off excess chocolate. Place chocolate-covered balls on the prepared tray. Top with flaky sea salt or finely chopped cashews. Once all the balls are coated, place the tray in the fridge to speed up the chocolate setting.
- Once the chocolate is fully set, transfer to an airtight container. These will keep in the fridge for up to 10 days or in the freezer up to 2 months.
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Almond Flour SubstitutionsIf you don’t have almond flour or would like to try something different, here are some great options:
- Coconut flour — substitute 3 tablespoons of coconut flour for the almond flour.
- Ground flax seeds — start with two tablespoons and increase it if you don’t mind the added flavor.
- Ground chia seeds — these have a more neutral flavor so you can substitute this 1:1.
SweetnessYour desired level of sweetness is highly personal. I like adding minimal sweetness in these treats, but you can adjust the amount of syrup for your personal tastes. Use less syrup or zero-calorie syrup if you prefer a less sweet version. Add another tablespoon of syrup if you prefer them to be sweeter.
Perfect ShapeIf I’m serving these for a random Tuesday night, I just roughly shape them in balls and dip them in chocolate. But if I’m serving them for a party, I go the extra mile to make the shape perfect. Here’s what that involves: 1) chill the dough 2) roll into balls and chill 3) re-roll the balls after they’ve chilled. That second rolling of the dough makes a big difference in creating a perfect shape.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.