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Snowball Truffles

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"As a kid I loved those snowball cakes, the chocolate cake ones with a creamy filling covered in marshmallow and coconut! These snowball truffles are a healthier version using the flavors I especially love--the chocolate and coconut! They make a delicious holiday treat!"
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1 h 10 m servings 113 cals
Original recipe yields 36 servings (36 truffles)


  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Coconut filling: Blend coconut, coconut milk, vanilla, and sweetener together. Refrigerate for about 10 minutes. Form chilled mixture into balls (about 1/2 teaspoon mixture each). Balls should be about the size of a small marble. Refrigerate or freeze coconut balls until ready to be wrapped in the chocolate truffle mixture.
  2. Chocolate truffles: Process nuts to a coarse crumb texture in a food processor. Add the cacao powder, protein powder, and salt; pulse until combined. Add vanilla and half of the dates; pulse until combined. Add remaining dates and coconut oil. Pulse until the mixture is well blended and sticks together when pressed between your fingers. Divide into 36 balls, about 1 teaspoon each (form the same number as the coconut balls).
  3. Flatten the chocolate balls so they can be molded around the coconut balls. Sprinkle coconut on a plate or in a bowl. Roll balls in coconut and place on a rimmed cookie sheet or shallow container in a single layer. Refrigerate until firm, about 30 minutes. After truffles have set, enjoy immediately or store in an airtight container in the refrigerator or freezer. They will keep longer in the freezer (up to a month), or 2 weeks in the refrigerator. Enjoy!


  • Blog: A Whisk and Two Wands -¬†
  • Cook's Tips:
  • Rubbing a drop of coconut oil on your palms can help when you're forming the truffles.
  • If the dough gets stiff, microwave it for 5 to 10 seconds to warm slightly so it's easier to work with.
  • If your coconut is really dry like ours was you can put coconut oil or a little of the canned coconut on your hands, just to lightly coat and roll the balls before covering with coconut to help it stick.

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