Snickers Truffles
Recipe type: Truffles, Gluten Free, Dairy Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1¼ cup (250g) dairy free dark chocolate*, finely chopped
  • ½ cup canned full fat coconut cream
  • 1 Tbsp Cocobella Plain Coconut Yoghurt**
  • ½ tsp vanilla bean extract
  • 2 Tbsp smooth peanut butter
  • ½ cup peanuts, roughly chopped
  • Cacao or cocoa powder for dusting
  • Extra chopped peanuts for decoration
  1. Finely chop chocolate and set aside.
  2. Pour coconut cream into a medium sized saucepan over medium heat.
  3. Gently heat cream until bubbles begin to appear around the edges of the pot. You don’t want it to reach boiling point.
  4. Once slightly simmering, remove from heat and add chopped chocolate. Leaving this mixture untouched for 2 minutes.
  5. Begin to whisk mixture to further melt the chocolate into the cream until just blended.
  6. Pour in coconut yoghurt, vanilla and peanut butter. Whisk until well blended. The mixture should now be thick, smooth and shiny.
  7. Stir through chopped peanuts.
  8. Pour mixture into a clean bowl and refrigerate until completely set. Approx. 1-2 hours.
  9. Line a baking tray and set aside.
  10. Once set and firm, pick up approx. 1 tablespoon worth and roll into balls. You may want to use gloves for this step.
  11. Place on lined tray and repeat this method with remaining mixture.
  12. Dust over cacao, or cocoa, powder.
  13. Top each truffle with a little chopped peanut.
  14. Serve and enjoy!
Store in an airtight container, refrigerated, for 1 week.
*I find my dairy free dark chocolate from my local health food store.
**I used dairy free yoghurt fromCocobella. You way also use regular yoghurt, your favourite yoghurt or greek yoghurt.
Recipe by Wholesome Patisserie at