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Cocoa Bean Cookie Truffles

This post is linked to Sweet or Savory Kitchen Challenge January 2011

Lexie's Kitchen's version of the Oreo® TruffleI am so excited to share this one with you! I am not sure when Oreo® truffles made their debut, but wow, are they good—and rich. My friend recently made a batch and though I could eat them, my little GFCFEF son could not. So off to work I went modifying to make an Oreo truffle he could enjoy—one that was gluten-free, dairy-free, egg-free and on the healthier side. Give these a try, I think you’ll be pleasantly surprised.


Combine in food processor until very smooth:

1-1/4 cup cooked and drained unsalted/unseasoned WHITE BEANS
1/3 cup RICE MILK (or other non-dairy milk)

Add and process for one minute:

2 tablespoons FLAX MEAL (I use Stober’s available at Costco)
2 tablespoons gluten-free VANILLA EXTRACT
15 drops VANILLA STEVIA EXTRACT (I use Sweet Leaf® Vanilla Crème)

Add and process just until combined:

1/2 cup BOB’S RED MILL® AP GLUTEN-FREE FLOUR (5 lb bags available at Costco)
1/4 cup runny HONEY
1/4 teaspoon SEA SALT
1/2 teaspoon BAKING SODA

Spread batter in a 9x13” pan lightly coated with oil. Bake at 325˚F for 40 minutes. Remove, allow to cool, then process in food processor to fine crumbs. Transfer cookie crumbs to a bowl and reserve. Add to food processor and process into a fine meal:

2/3 cup raw CASHEW NUTS (soaked 4 hours and rinsed well)

Add to cashews and process 3-5 minutes or until super smooth:

Reserved cookie crumbs
3 tablespoons liquefied COCONUT OIL
3 tablespoons gluten-free organic BROWN RICE SYRUP
1 tablespoon runny HONEY
1-2 tablespoons WATER, if needed, to form a soft dough

Measure out even sized balls using a one-tablespoon cookie dough scoop. Roll into smooth balls with hands (moisten if needed) and place onto a plate. Cover and place in freezer for 60 minutes or until firm and well chilled.


Gently melt and mix the following until smooth:

3/4 cup gluten-free, dairy-free CHOCOLATE CHIPS (I use Enjoy Life®)
1 tablespoon COCONUT OIL


Remove chocolate balls from freezer and dip into chocolate coating using two forks (gently shake to remove excess). Transfer to a cookie sheet or plate lined with baking parchment and embellish if desired (see Notes). When all truffles have been dipped and embellished, transfer to freezer to harden. Store in an airtight container in freezer or refrigerator. If stored in freezer, remove 15 minutes prior to serving.

NOTES: I like a thin coating of chocolate. If you prefer it thicker, reduce or cut out the coconut oil in the coating. Embellish with decorative dairy-free sprinkles, cocoa powder, candied orange rind, etc. Flax meal is easily made by grinding flax seeds in a coffee grinder or high-powered blender.

Reader Comments (21)

This is genius. Is it based on an Oreo recipe then? I'm so intrigued... =)

Hello my friend! So "standard" Oreo Truffles are made by whizzing a package of Oreos with 8 ounces of cream cheese, rolling into balls and then dipping in chocolate. They ARE quite good. But full of, ahem, junk. I would be honored if you'd try them out and submit a review :)

May 8, 2010 | Unregistered CommenterKelly

Wow! What an amazing post! I found you via Beth @ Delectably Free! This recipe especially looks so good! I will have to try it when I am able to eat cocoa and things like that again....I'm on an elimination diet right now. :)

Thanks Ari! I was pretty tickled with the outcome. Believe it or not, the inspiration came from a batch of botched brownies. Now I think twice before tossing a disaster out :) Love your blog! Will look forward to checking in on your progress.

These sound beyond delicious! I love cookies and cookie dough, truffles, and anything made with any of the above. Bookmarking this recipe! :)

Hi Ricki, thanks for commenting. I hope you like them :)

May 15, 2010 | Unregistered CommenterRicki

Wow, totally amazing! Yet another reason that I need an unending supply of raw cashews!

Thanks, Lexie! Glad we found each other through Kelly and Diane. :-)


These look utterly fantastic! You are awesome! And your profile pic up top is uber-cute! What a neat angle!

May 16, 2010 | Unregistered CommenterKaty T

Shirley - So glad we found each other, too! You can never have enough support and inspiration! Thanks for yours.

Katy - Thanks girl! Let me know if you give them a try.

May 16, 2010 | Unregistered CommenterAlexa

Okay I just finished the cookie base and I'm about to put it in the oven. Only I don't want to. I kind of want to take a spoon and eat all the contents of my food processor. Holy yums! I happened to have the white beans in my fridge leftover from making hummus. Yay! This is my first attempt at using stevia. I find the taste so weird $ strong so I used 8 scoops of stevia powder and 1/2 tbsp of maple syrup. I'll let you know how it turns out! Thanks for a great recipe. I found you on Diane's awesome 30 day Revolution! What a FANTASTIC post that was. Okay, novel over now :)

Right on, Maggie! And I love novels! Glad someone is boldly going for it. I think the "beans" might scare some people away ;) I am guessing you kinda did the stevia to taste ... it can be super powerful. With the liquid version all it takes is 3-4 drops to sweeten a beverage. Let me know how your modifications worked out. And don't be afraid to process the mix for 3-5+ minutes, ya want it real smooth. Oh I wish I was a fly on the wall. I am anxious to hear how yours turned out.

May 18, 2010 | Unregistered CommenterMaggie

Okay! Just finished making them - I did it in stages to make it work for me and my kiddies. It's soooooooo good. The brown rice syrup actually makes it taste a little caramel-y. Do you know what I mean? Almost chewy. So good. I am going to try really hard to save some for my girls weekend next weekend. I think they'd be fooled and then they'd love to know how very healthy they are for you. Thanks so much. We can't stop popping them in our mouths!

Woohoo! Another family that loves these! So glad you gave them a go. Thanks for being a loyal reader :)

- Hugs, Lexie

May 19, 2010 | Unregistered CommenterMaggie

YAAAAAAY! Just these on foodgawker! I have yet to make them but can't wait to! Keep on churnin' out these awesome recipes for us!

June 2, 2010 | Unregistered CommenterKaty T

Those look delicious! Marvelous.

Just out of curiosity, why didn't you use Oreos for the cookie part?
(Other than the obvious - your version is healthier.)
They're listed on PETA's "I Can't Believe It's Vegan" page (which was great to find out).

At some point I'm going to have to make these. Yum.


Hi there Charles. THANKS for stopping by. Appreciate your sweet comment. These are surprisingly good :). Your question about why I don't just use Oreos for the cookie part ... we are gluten-free. Aside from that, I'd definitely give Oreos the label of "a processed food" -- which we also try to limit :) Ingredients in Oreo® Cookies are: SUGAR, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), HIGH OLEIC CANOLA OIL AND/OR PALM OIL AND/OR CANOLA OIL, AND/OR SOYBEAN OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, CORNSTARCH, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN (EMULSIFIER), VANILLIN - AN ARTIFICIAL FLAVOR, CHOCOLATE. CONTAINS: WHEAT, SOY.

June 2, 2010 | Unregistered Commentercharles

These look stunning and delicious!


Thanks Veggie Wedgie (giggle :)!! GRRRREAT site you have!!!

June 2, 2010 | Unregistered Commenterveggie wedgie

If any one tries subbing the honey with agave, please comment!

June 5, 2010 | Unregistered Commentermare

I made these yesterday, but i must admit; with little succes. They tasted, ahem, not pleasent, Maybe its just that im used to traditional stuff, but they were so bad that i threw them away, and i did follow your recipe:) Im all for normal decadent dairyfull glutenfull homemade Valrhona 76 % chocolate truffles, the french way, the only way. If you dont eat them every day, they healthy :) Quality chocolate is good you you :)

Nicolai, I am sorry these did not work for you. This website is dedicated to the creation of alternate foods for those who cannot tolerate dairy, gluten, eggs and excess sugar. I love traditional truffles myself, unfortunately they are off limits for us. :(

- Lexie

June 9, 2010 | Unregistered CommenterNicolai

Would you please tell me what kind of white beans you use? I have never seen beans labeled as white beans, if that is how you buy them.

Thank you for your help.


Hi there Sue! Good question. The white beans I use are usually Cannellini (for soups) or Navy beans (for baking, etc). I don't know where you live, but I order mine through my "co-op" Azure Standard. Take a look at this page http://azurestandard.com/shop/search?q=white+beans&submit= ... any of these white beans would work just fine. I hope that helps and let me know how your truffles turn out ;)


August 29, 2010 | Unregistered CommenterSue

Can you just come to my house and bake everything for the holidays? I would be so happy! :-)

Oh, man, these look amazing! You're a genius! Do you think there would be a substitution for nuts? Because in addition to wheat, dairy and eggs, my son also can't eat nuts of any kind.

Would canned beans be OK?

How about Truvia granules instead of the stevia liquid?

December 9, 2010 | Unregistered CommenterHolly

I am going to have to give beans in goodies a try. Between you and Kelly and Ali, there have been so many tempting recipes that I am just about convinced and converted.

Hi there Holly,

For sure! Canned beans work fine. Just get UNsalted. Truvia should work fine. I love the liquids because they add a bit of flavor -- in this case, vanilla. Nevertheless, check out this post http://www.lexieskitchen.com/tipsandreviews/2010/10/23/stevia-usage.html on my tips page for easy conversion of Sweetleaf Brand stevia to sugar, liquid drops to granules, etc. It may work for Truvia. Finally on the nuts, hmmmm, this may sound weird, but I wonder about hemp seed and some additional brown rice syrup. Or maybe just some extra brown rice syrup. The cashews are in this recipe to mimic the Oreo white cream filling. I am totally brainstorming here, but what about a peanut butter cup version mixture ... so add 1/2 cup sunflower SUNBUTTER instead of the cashews. Ha! Try these at your own risk. If you do, and they are good, please write back. You may have inspired a new flavor of bean truffles :)

December 9, 2010 | Registered CommenterLexie

Thank you, Lexie!

December 10, 2010 | Unregistered CommenterHolly

Hey Lexie! These *still* look great to me! :) Thanks for the SOS Submission. Unfortunately, as we say in the Guidelines, the recipe has to be posted within the month of the particular SOS Challenge. Do you have a more recent coconut oil recipe you can submit? Or you could repost this one if you want. Sorry! It's a fabulous recipe, though. Hope you'll still submit something else. :)

January 22, 2011 | Unregistered CommenterRicki

just saw this...and I forsee it as my birthday treat to me from me.

March 24, 2011 | Unregistered Commentercheryl

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