Cream Cheese Truffles

  • Vegetarian Recipe

Makes: approx 16
Preparation time: 15 minutes plus 20-30 minutes chilling time
  • The coating suggestions are for 8 truffles, so you can double the amount to coat them all in one, or make 8 of each.
  • They can also be rolled in your favourite nuts or slivered almonds.
  • Almond meal can be replaced by hazelnut meal if you can find it on the shelves.
  • We recommend wearing plastic gloves for rolling the truffles.
  • Store coated truffles in an airtight container in the fridge for up to 5 days.
Recipe created for us by Martyna the Wholesome Cook


  • ½ cup slivered almonds OR
  • 75g dark chocolate, chopped finely


  • Mash together cream cheese, almond meal and Traditional Fruit Mince until combined.
    Place in fridge for 10 minutes to chill.
  • Remove cream cheese mixture from the fridge. Put on some plastic gloves and roll the
    mixture (about a tablespoon at a time) to form 16 balls.
  • If coating with slivered almonds: roll each truffle in slivered almonds, pressing them in gently.
    Arrange on a serving plate, cover with cling film and refrigerate for 10 minutes or until
  • If coating with chocolate: either lightly roll in chocolate crumbs, or if melted chocolate: place truffles in the freezer for 20 minutes; melt chocolate in a small bowl in the microwave (in 3 x 20 second bursts). Mix gently to melt any remaining chunks. Roll each frozen cream cheese ball in the chocolate and transfer onto some baking paper with a fork. Allow to set before serving.