Indulgent Plant-Based Truffles in 15 Minutes

Fall marks the start of baked goods season and anticipation for the holidays. Want the indulgence without the hours in the kitchen? Need a drool-worthy dessert option that’s vegan, gluten free, or both? We whipped up a recipe for plant-based truffles that only takes five ingredients and less than 15 minutes to prepare.


 matcha almond redd bar plant-based truffles



Five Ingredient Plant-Based Truffles




  1. Divide bars into thirds and roll into balls.
  2. Use a piping bag to pipe the cashew cream or frosting onto the truffles.
  3. Top them with a sprinkle of granola. We used Grandy Oats Super Hemp Blend Coconola on the Matcha Almond truffles and Purely Elizabeth Pumpkin Spice Granola on the Cinnamon Roll truffles. 
  • 1 cup cashews (soaked preferably overnight)
  • 1 date
  • ¾ cup water or nut milk


After the cashews have soaked, drain the soaking water and put them in a food processor with around ¾ cup water  – enough so they are just covered. Add the date and blend. If you’d like thicker cream, replace some of the water with nut milk.

Have a little extra time and want a truffle option with extra superfoods? Check out this truffle #reddcipe that rocks an ingredient list including hemp, chia seeds, and cacao.