No-Bake Chocolate Truffles

These no-bake chocolate truffles come together super quickly and make the perfect sweet treat! Keep them simple and naked or get creative with fun toppings for some added flare!

With Valentine’s Day (or Galentine’s Day in our apartment) just around the corner, why not whip up a batch of these simple yet decadent chocolate truffles. Whether it’s for your special someone, your friends, or you just want to treat yourself, these customizable lil’ truffles will satisfy sweet cravings of all types. One of the coolest parts of this recipe is how versatile these truffles are. 

The truffles themselves are made with a base of pecans and oats, but if pecans aren’t your thing, you can try it with 1 cup of any nut like walnuts or macadamia. The coatings and toppings that we recommend are optional and can be replaced with what you love or have in your pantry. In the past, we have rolled them in pistachio, coconut, pretzel bits, and dusted them with matcha, and they have all turned out amazing! It’s your chance to get creative and make this recipe totally your own and cater it to those lucky people on the receiving end of these yummy treats!

This easy no-bake recipe is a great way to impress anyone, with a personalized treat made just for them. We would love to hear who you’re making truffles for and how you’re making them unique!

Don’t forget to tag us in your creations – @smallkitchenbigplates

No-Bake Chocolate Truffles

  • Servings: 18 truffles
  • Print

These no-bake chocolate truffles come together super quickly and make the perfect sweet treat! Keep them simple and naked or get creative with fun toppings for some added flare!


  • 1 cup rolled oats
  • 1 cup pecans
  • 1 1/2 tablespoons cocoa powder
  • Pinch of pink Himalayan salt
  • 8 Medjool dates, pitted
  • 1/4 cup semi-sweet chocolate chips, melted
  • 2 tablespoons vegan butter, melted
  • 1 teaspoon vanilla extract
    Chocolate Coating
  • 3/4 cup semi-sweet chocolate chips
  • 2 tablespoons vegan butter
    Other Coatings/Toppings
  • 1 tablespoon freeze dried strawberries
  • 2 tablespoons smooth peanut butter, melted
  • 4 Oreos, crushed


Make the Truffles
1. Line a baking sheet with a silicone mat and set aside.
2. Remove pits from dates, place them in a bowl, and pour boiling over them. Let sit for 5 minutes to soften.
3. Add the oats, pecans, cocoa powder, and salt to the bowl of a food processor fitted with the “S” blade and pulse until everything is finely chopped. Drain the dates, add them to the food processor, and continue to pulse until it becomes sticky.
4. Melt chocolate chips and butter together in a small saucepan over low-medium heat and let cool for a few minutes.
5. Add in the melted chocolate and butter as well as the vanilla extract and pulse again until the mixture comes together and forms a ball. Place the mixture in the fridge for 10 minutes to chill.
6. Retrieve the truffle mixture from the fridge and scoop out rounded tablespoons, dipping fingers into water to help with the stickiness, and place truffles onto the baking sheet. Once you have all 18 scooped out, put the truffles into the freezer for 10 minutes to chill.
7. Meanwhile, melt the chocolate chips and butter for the chocolate coating together in a saucepan over low-medium heat and place in a bowl.
8. Remove the truffles from the freezer and roll each one in your hands to create smooth and round balls.

Chocolate & Strawberry Truffles
1. Place a truffle in the bowl of melted chocolate and toss with a fork to cover it completely. Lift it up, letting the excess chocolate fall off for a few seconds and place the covered truffle back on the baking sheet. Repeat 5 more times (coat 6 truffles in total).
2. Sprinkle freeze dried strawberries on top.

Chocolate & Peanut Butter Truffles
1. Coat 6 truffles in the melted chocolate the same way you did above.
2. Melt peanut butter in a small saucepan (add a tablespoon of water if it is too thick) and drizzle the tops with melted peanut butter.

Oreo Truffles
1. Finely chop the Oreos or pulse them in a food processor for a few seconds and place them in a bowl. One at a time, roll the remaining 6 truffles around in the bowl, completely covering them in the crushed Oreos and then place them back on the baking sheet.
2. Return all of the truffles back into the fridge for at least an hour. Enjoy the truffles straight from fridge!


  1. Walnuts or any other nut that you prefer/have on hand will work as a substitute for pecans.
  2. The coatings and toppings are also totally optional and interchangeable. Cocoa powder, dried coconut, chocolate sprinkles, and crushed nuts would all taste great, so get creative and use what you love!
  3. Keep the truffles in an air-tight container in the fridge and in our opinion, they taste best when eaten straight from the fridge.

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