One Bowl Coconut & Amaretto Truffles (Gluten Free, Vegan)

Prep: 40 minutesCook: 0 minutesTotal: 40 minutes
Yield: 6 to 8Category: Desserts
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These delicious Coconut & Amaretto Truffles are easy to put together and make a great boozy dessert with a festive feel.

The amaretto in this recipe paired with the coconut works really well and, when topped with the sweet white chocolate, creates a really decadent and sophisticated feeling dessert. Although these are not truffles in the traditional sense, they have a really great fudgy texture which is similar to that of truffles, hence the name.

These are a ‘healthier’ dessert that are made using nutrient dense ingredients. I noted earlier that these have a festive feel due to the amaretto in them which makes them great to enjoy in the build up to the Christmas period if you fancy a lighter dessert. Having said that, these flavours are light enough to work well all year around so you do not have to limit yourself when it comes to when you make these. You could even swap out the amaretto for a dark rum in the summer months if you fancied.

I use peanut butter to make these truffles, however, any other nut butter such as almond or cashew would work just as well. If you cannot have nuts you could swap the nut butter for a nut from substitute or seed butter and omit the almond flour – simply add in an extra teaspoon of coconut flour instead. If you do not drink you could still make these truffles and simply omit the alcohol and decrease the amount of coconut flour used until you reach the desired consistency.

I tend to make between six and eight truffles, however, you can create as many or as little as you like. I like to top mine with coconut chips or roll them in desiccated coconut to add that extra depth of flavour and texture to them but this step is optional. You may want to omit the white chocolate drizzle, however, I personally think the truffles need this sweetness to take the edge off the alcohol used in this recipe.

If you like my Coconut & Amaretto Truffles and are looking for more desserts that incorporate alcohol you might like my Orange & Amaretto Mince Pies, my Prosecco & Raspberry Loaf or my Spiced Plum & Gin Crumble which you can find here.

If you are looking for a more traditional truffle recipe you may like my White Chocolate Pistachio Truffles here or my Chocolate Hazelnut Truffles here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 75g 2/3 cup coconut flour
  • 50g 1/4 cup dairy free white chocolate
  • 50ml 3 tbsp + 1 tsp amaretto
  • 30g 1/4 cup almond flour
  • 4 tbsp peanut butter (heaped)
  • 2 tbsp maple syrup
  • 3 tsp coconut oil (melted)
  • 1/2 handful desiccated coconut or coconut chips (optional)


  1. Add the coconut flour, almond flour, peanut butter, maple syrup and amaretto to a large mixing bowl
  2. Once the coconut oil has cooled, add to the bowl and mix well until a sticky dough forms
  3. Separate the dough into six to eight evenly sized chunks depending on how many you want to make
  4. Use your hands to roll each chunk of dough into a ball
  5. Melt the white chocolate using a Bain-marie and drizzle it over the top of the truffles
  6. Sprinkle the desiccated coconut or coconut chips over the top of the white chocolate if you are using them. Pop the truffles in the fridge to set for a minimum of thirty minutes


  1. Claire

    You missed the almond flour out of step one.

    • Natasha Gelder

      Oh well spotted! I have just amended the recipe – thanks!


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