These gluten-free Samoa-inspired truffles combine crushed chocolate sandwich cookies and cream cheese with a chocolate coating, caramel, and toasted coconut. This is a no-bake cookie-truffle version.
Recipe review: The article has been corrected to match the existing recipe card. The quantities, yield of 7 large truffles, and setting time still need kitchen testing. Allow extra time for chilling; the 15-minute preparation estimate does not include all of that time.
Ingredients
- 12 oz gluten-free chocolate sandwich cookies, crushed
- 8 oz cream cheese, softened
- 12 oz milk chocolate chips
- 2 tbsp coconut oil
- 1/2 cup toasted coconut flakes
- 1/4 cup caramel sauce
Use cookies labeled gluten-free and check the chocolate, coconut, and caramel labels for your dietary requirements. This version contains dairy.
How to make the truffles
- Mix the crushed cookies with the softened cream cheese in a large bowl until evenly combined.
- Divide into 7 large balls as specified in the current card. Place on a parchment-lined tray and chill in the freezer for 10 minutes.
- Melt the chocolate chips and coconut oil in the microwave in 30-second intervals, stirring between each interval until smooth.
- Dip each chilled truffle into the melted chocolate. Let excess coating drip off, then return it to the parchment-lined tray.
- Drizzle with the caramel sauce and sprinkle with the toasted coconut.
- Refrigerate until the chocolate coating is set. Keep refrigerated until serving.
Serving and storage
These are large truffles under the current yield. Smaller portions will change the number of pieces and need testing. Store covered in the refrigerator because the centers contain cream cheese. Do not treat the preparation estimate as a promise of ready-to-serve time.
Recipe card
How to Make 7 Heavenly Samoa Truffles for a Gluten-Free Treat!
Ingredients
Main Ingredients
- 12 oz Gluten-Free Chocolate Sandwich Cookies crushed
- 8 oz Cream Cheese softened
- 12 oz Milk Chocolate Chips
- 2 tbsp Coconut Oil
- 0.5 cup Toasted Coconut Flakes
- 0.25 cup Caramel Sauce
Instructions
Preparation Steps
- In a large bowl, combine the crushed gluten-free cookies and softened cream cheese. Mix until well combined.
- Roll the mixture into 7 equal-sized balls. Place on a parchment-lined baking sheet and chill in the freezer for 10 minutes.
- Melt the milk chocolate chips and coconut oil in the microwave in 30-second intervals, stirring in between until smooth.
- Dip each truffle into the melted chocolate, then place back on the parchment paper.
- Drizzle with caramel sauce and sprinkle with toasted coconut flakes.
- Chill in the refrigerator until the chocolate is set before serving.
Notes
More desserts
Browse the dessert collection or read about the site’s ongoing recipe review.
