Vegan S’more Truffles


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Vegan S’more Truffles



  • 2 cups graham crackers (I used vegan cinnamon graham)
  • 8 medjool dates, soaked in warm water
  • 2 Tbsp maple or agave syrup
  • ½ cup almond butter, or your favorite nut butter
  • 12 mini vegan marshmallows
  • 1 cup chopped vegan chocolate
  • 1 Tbsp coconut oil


  1. Place your graham crackers in a food processor or high powered blender and pulse until your graham crackers have turned into fine crumbs.
  2. Combine the graham cracker crumbs, soaked dates, almond butter, and syrup to the food processor or high powered blender. Process again until it becomes a sticky cookie dough like texture.
  3. Using a small cookie scoop place 1 tablespoon of the dough in the cookie scoop and press down. The dough should be packed lining the scooper.
  4. Place the mini marshmallow in the middle of packed cookie dough scoop. Place another tablespoon of dough on top of the marshmallow. Using your fingers press the mixture down forming a ball.
  5. Remove the dough from the cookie scoop. Using your hands form the truffle into a firm ball. Set S’more dough balls on a plate and repeat steps.

Chocolate coating:

  1. Combine the chocolate and coconut oil in a microwave-safe bowl.
  2. Microwave for 30 second intervals stirring between each one until the chocolate has melted.
  3. Coat each dough ball with chocolate. I used a fork to do this.
  4. Place truffles on a plate and top with crushed graham crackers or marshmallows.
  5. Place in the refrigerator for 30 minutes to harden.


Find more of Marissa’s recipes no It’s All Good Vegan.



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