• Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Vegan Almond Vanilla White Chocolate Truffle Cookies

    These simple and delicious chocolate truffle cookies are a special treat that will have your friends and family asking for the recipe, and begging you to make them for every event.

    I can never decide between chocolate and vanilla. They are so different, they complement each other so well, and they are both so, SO good! That’s why, when I can, I choose a little of each.

    This post is all about Vegan Almond Vanilla White Chocolate Truffle Cookies

    White chocolate truffle cookies

    Although, sometimes I just want a lot of one or the other, and this time it was (obviously) vanilla..with a little bit of almond. I’ve actually had the idea for these cookies since I made theirΒ chocolate cousinsΒ (which were am-A-zing btw!). I guess I’ve got a truffle cookie obsession going on.

    cookie truffles without cream cheese

    These are every team vanilla member’s dream cookie and I think I just might like them more than chocolate. Let me think about it… yep, I do! Every bite explodes with the combined flavors of almond, vanilla, and white chocolate in a way that I can only describe as YUM! If you’re wondering where you might be able to find vegan white chocolate then definitely check online.

    vegan truffle cookies

    So these cookies totally remind me of a white wedding cake in cookie form. In fact, I now have this idea in my head for when one of my sisters gets married. How cute would it be to make these and the chocolate ones side by side together for an engagement party or wedding shower! Wouldn’t that be adorbs? So doing it.

    truffle cookie recipe

    FAQs for How to Make Vegan White Chocolate Truffle Cookies

    Can I make these with regular white chocolate?

    Of course, if you are not vegan and don’t need the non-dairy white chocolate you can use any white chocolate.

    Where can I find white chocolate for vegans?

    There are quite a few options that you can buy on Amozon. Here is my favorite but there are lots if you search “vegan white chocolate” on Amazon.



    This post is all about Vegan Almond Vanilla White Chocolate Truffle Cookies

    Vegan Almond Vanilla White Chocolate Truffle Cookies

    Ever dreamed of biting into a a piece of heaven because I'm pretty sure this these cookies are what it would taste like.

    Prep Time 25 minutes
    Cook Time 25 minutes
    Chilling Time 30 minutes
    Total Time 50 minutes


    Truffle Center:

    Cookie Dough:


    1. First make the truffle center. Mix melted white chocolate and coconut oil together in the bowl of a stand mixer. Add extracts, salt, and powdered sugar and beat until smooth. Scrape into a bowl or container, cover, and place in fridge for about 30 minutes while you make the cookie dough.
    2. Cream "butter" and sugar in same mixing bowl (no need to wash after truffle). Add coconut cream and mix until smooth. Add soda, salt, cream of tartar, and extracts. Mix in flour until dough is well combined.
    3. After it has been close to 30 minutes remove truffle mix from fridge and use a small spoon (or your fingers) to scoop out little teaspoon sized pieces. Roll them into balls between your palms, then place on a plate or tray. You should end up with 32 to 36 balls. (if you are having trouble shaping these it may be easier to let the mixture reach room temp again and then do it.)
    4. Now roll the dough into 1 inch, about 1 heaping tablespoon each, balls and place them about 2 inches apart on parchment or silicone lined baking sheets. (If you have OCD about these things you can match the number of dough balls to how many truffles you have, or you can obviously just eat the extra truffles!) Use you thumb to make a well in the center of each dough ball and stuff a truffle inside. Squish the sides up a little and roll the dough around the truffle to cover. Place cookie back on tray and push down slightly to flatten (try to smooth out any cracks that form on the sides because the truffle center might bubble out while baking) then repeat with all cookies. Place the tray in freezer (if it won't fit you can chill the balls on a smaller plate and then put them back on tray) for about 25 minutes to get cold again.
    5. While the balls chill, preheat the oven to 350 degrees F (180 C). After 25 minutes, bake for 7 - 9 minutes until the edges are just starting to turn a light tan, you want these to stay as white as possible. Remove and let them cool for about 5 minutes, but let's all be honest, we know these kinds of things are best when they're still warm and gooey from the oven!

    Recipe Notes

    I should probably also mention that these do not all come out perfectly shaped. Know that some of them will have a little filling ooze out and candy, or possibly even burn, on the pan. What I do is simply let them cool on the tray and cut the cookies away from the runaway filling (p.s. It's really good once it candies like that; baker's privilege!)
    **If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

    vegan truffle cookie recipe

  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Chocolate Coconut Almond Joy Scones (Vegan)

    You’ve probably all noticed that I like to take old classics and turn them into something new. I mean, how boring would it be to just write about plain jane chocolate cake or spaghetti and meatballs? Okay, actually I can think of a lot of things more boring than that and there is a time and place for traditional things, but usually it’s not here.

    Hopefully you haven’t noticed how much coconut has been happening around here lately, or at least, if you have I hope you are coco-nuts for coconuts (pardon the corny pun.) We just happened to get a bunch of fresh coconuts recently and it was kind of a one time thing. Coconuts are hard to come by here and it was one of those times where a friend has a friend who knows a guy….. you know. Ergo, lots of coconuts and I am now a pro wacking them, well almost.

    I didn’t really even like coconuts as a kid, or almond joys for that matter. I look back at my ignorance and wonder if maybe I was dropped one too many times as a infant or something because I clearly had brain damage. Oh, all of the yummy things I used to turn down because I was crazy. Things like these scones. Now instead of not wanting any of them I want all of them. Funny how that works isn’t it?Β No, believe it or not I do have some self control but probably could eat them all if I didn’t.

    We’ve been unable to restock our very necessary stock of chocolate bars recently because the store haven’t had any. That was kind of puzzling until we found out yesterday that the port workers in Chile are on strike, something that happens all the time here, so that’s probably why. I need to start seriously rationing what we have until that all gets resolved because it’s not a good thing for this family to be chocolateless.

    I didn’t know about the strike when I made these scones but I still didn’t want to deplete our dwindling supply of chocolate just in case so I used milk chocolate almond bars. We had some that have been sitting around for a while and worked perfectly in this recipe because the almonds in the chocolate are a bit softer than usual and are easier to chop.

    That’s the long way for me to tell you that if you’d rather you can use plain milk chocolate and plain almonds instead. Either way these scones are worth trying. They were a huge hit with the gang and I probably could have even gotten the coconut haters to like them……if they had lasted long enough.

    Chocolate Coconut Almond Joy Scones

    Take all the flavors of your favorite candy bar and turn them into these soft and chocolatey treats.

    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 16 scones





    1. Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment or silicone mats.
    2. -If using food processor (steps 2-3):
    3. Combine flour, sugar, baking powder, and salt in bowl of a food processor
    4. Add cold coconut oil and coconut cream to dry mixture and pulse until it is fine and powdery. Add vinegar, milk, coconut extract, and vanilla extract to mixture and pulse to combine until it comes together into a dough.
    5. -If doing by hand (steps 4-5):
    6. Add flour, sugar, baking powder, and salt to a large mixing bowl and mix well. Use a pastry cutter or pair of knives to cut the coconut oil and coconut cream into the dry mix until you have a course, crumbly mixture.
    7. Add the vinegar, milk, coconut extract, and vanilla extract to a small bowl and stir to combine, then pour into dry ingredients and fold together with a rubber spatula until it comes together.
    8. Fold in chocolate and shredded coconut then scrape dough onto a lightly floured surface. Divide in half and, with well floured hands because the dough will be a bit wet, flatten each half into a circular disc shape, about an inch high. Do your best to handle the dough as little as possible in order to keep it cold. (If you're having trouble with handling it you can chill it for about 30 minutes in the fridge or even the freezer to make it easier to work with.)
    9. Make 4 cuts, straight, across, and diagonally, in the circle so that you have 8 equal triangles. Repeat with other half of dough. Separate them and place each triangle about 2 inches apart to allow spreading room on prepared pan.
    10. Bake for 12 - 16 minutes or until edges start to turn golden brown. Remove from oven and allow to cool completely.
    11. While the scones are cooling, whisk all ingredients together for the glaze (except cocoa powder) until smooth. Divide the glaze in half and stir in the cocoa. When completely cool drizzle both flavors of glaze over scones and let dry for about 30 minutes. Store in an air-tight container for up to 5 days.

    Recipe Notes

    If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.


  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Almond and Stone Fruit Tart (Vegan)

    Okay, let’s talk about some awesome things. This tart makes me pretty happy. It’s fast and really simple, my favorite kind of recipe when I’ve had a long week.

    I think the crust is the best part. It’s somewhere between a shortbread and sugar cookie and goes perfectly with the cream layer and the fruit. Yep, it’s really good, although I really like the almond with this too.

    I’m pretty sure this would fit in anytime of year but it was great on a late summer day to get in the mood for the fall here. It’s summer fruit but the tart is like pie and reminds me of apple pie and that totally screams autumn. However, I’ll bet this would be equally delicious for Easter, which will be here before we know it.

    So to give you full disclosure on this, I thought I’d mention that the peels are optional. I probably would have taken them off if they weren’t so colorful, but the tart just wouldn’t be as pretty without them. I know, from members of my family, that this might be more enjoyable to some with no peels, but it’s no biggy either way. Totally up to you.

    What is a big deal is that you need to make this right now. Okay, as soon as possible then.


    Almond and Stone Fruit Tart (Vegan)

    Summertime fruits are always the sweetest and this simple little tart is a great way to celebrate them!

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 8 - 10 servings



    • 1/3 cup coconut oil melted
    • 1/3 cup coconut cream *see note
    • 1 cup sugar
    • 2 1/4 cups flour
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt


    • 2/3 cup about half a can sweetened condensed coconut milk
    • 3 tablespoons softened vegan "cream cheese"
    • 1/4 teaspoon almond extract
    • 1/2 teaspoon vanilla extract


    • 1/4 slivered almonds
    • 4 - 5 medium stone fruits plums, peaches, nectarines, etc., sliced thinly


    1. Preheat oven to 350 degrees F (180 C). Combine coconut oil and coconut cream with sugar in the bowl of a mixer and beat until combined. Add vanilla, salt, and flour and beat until mixture is combined and slightly crumbly.
    2. Scrape bowl and beater as well as possible into a 10-inch tart pan and press down tightly. Place in oven and bake for 6 - 8 minutes.
    3. Meanwhile, add "cream cheese" and sweetened condensed milk to mixing bowl and beat until completely smooth. Mix in extracts.
    4. Remove crust from oven and cool for about 5 minutes then pour cream cheese mixture on top. Layer fruit on top and sprinkle with almonds. Bake for 20 - 25 minutes until edges are golden.
    5. Serve at room temperature or cold.

    Recipe Notes

    If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.