Blueberry Cookie Dough Almond Flour Truffles with White Chocolate

During my (embarrassingly rare) pantry sweep, I discovered among the outdated containers of mystery foods a bag of dried blueberries hiding in the very back corner of the closet.

Vertical image of a white chocolate candy surrounded by fresh fruit, with text on the top and bottom of the image in dark blue and white.

Ever since that moment, I was nonstop brainstorming ideas on how to use up this little, nearly forgotten stash of fruity goodies.

Even when I was entering the grocery store yesterday, shopping list in hand, I was still thinking about what I wanted to do…

Mix them into granola bars? Use them as a garnish on top of my morning oatmeal? Eat ‘em plain?

No…

Vertical image of a bowl of blueberries with truffles on top.

It wasn’t until I was waiting in line to check out at the store that I suddenly pulled my cart out of the line (much to the aggravation of my fellow shoppers – sorry, folks, duty calls!), and rushed over to the chocolate aisle.

Ah! Cookie dough truffles!

Melt-in-your-mouth almond flour blueberry cookie dough truffles, covered in melted white chocolate.

Vertical image of three truffles with blueberries.

That’s what I was going to make, and that’s what I’ve presented here.

Whether you’re using up leftovers or making a special trip to the store to pick up a few things that you’ll need, I’m sure you’ll be pleased with the recipe – it’s gluten-free, doesn’t take long to make, and only has 6 simple ingredients.

It’s an unpretentious dessert that doesn’t require a steady hand to make it look pristine. These truffles have a rustic, whimsical charm to them, especially with that cute little garnish of dried fruit right on top!

Vertical top-down image of a halved dessert revealing a yellow interior with dried fruit, surrounded by fresh berries.

Find a bag of dried fruit that you forgot you own, and make the recipe below!

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Horizontal image of candies with white chocolate coatings and dried and fresh blueberries.

Blueberry Cookie Dough Almond Flour Truffles


  • Author: Nikki Cervone
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 small truffles 1x

Description

These melt-in-your-mouth almond flour cookie dough truffles with bites of dried blueberries are covered in white chocolate. Easy to make and super delicious, with just a few simple ingredients.


Scale

Ingredients

  • 1/4 cup unsalted butter, melted and cooled (1/2 stick)
  • 1/8 cup honey
  • 11 1/4 cups fine almond meal
  • 1/8 teaspoon salt
  • 1/3 cup dried blueberries, plus more for garnish
  • 2 cups white chocolate, melted

Instructions

  1. In a medium bowl, mix together the butter and honey with a sturdy spoon or spatula until thoroughly blended.
  2. Stir in the almond meal and salt until the texture is like a very soft, mealy cookie dough. Add the additional 1/4 cup almond flour if the dough looks too wet and runny.
  3. Stir in the dried blueberries until evenly distributed.
  4. Using a mini cookie scoop, scoop out small rounds of the dough and place on a baking sheet lined with parchment paper or a silicone mat. Freeze for about 10-15 minutes, until cool and firm.
  5. Remove from the freezer. Using a fork, dip them one by one in the melted chocolate, rolling them around until coated completely. Remove any excess chocolate by tapping each truffle on the side of the bowl. Return to the sheet pan. Before the chocolate sets, garnish with an additional dried blueberry on top.
  6. Place in the fridge until firm, about 10-15 minutes. Eat and enjoy!

Notes

Adapted from a recipe originally written by Shanna Mallon.

  • Category: Bite-Sized
  • Method: No-Bake
  • Cuisine: Dessert

Keywords: blueberry, truffles, white chocolate, gluten-free, candy, cookie dough

Cooking by the Numbers..

Step 1 – Make the Dough

Horizontal image of dough in a white bowl, next to chips and dried blueberries.

There’s no need for a stand mixer! This dough is small, soft, and easy enough to mix in a bowl with a sturdy spatula or spoon.

In a medium bowl, mix together the unsalted butter and honey with until thoroughly blended.

Mix in the almond flour and salt until the texture is like a very soft, mealy cookie dough. Add the additional 1/4 cup almond flour if the dough looks too wet and runny.

Mix in the dried blueberries until evenly distributed.

If you have a little extra time on your hands, or a bumper crop of berries, go really homemade and use a dehydrator to make your own dried fruit!

Step 2 – Shape the Dough

Horizontal image of shaped dough on a silicone mat lined sheet pan.

I suggest using a mini cookie scoop to get even rounds of dough for this step.

Scoop out small rounds of the dough, leveling out the top on the side of the bowl until it’s perfectly flat. Place the flat side on a sheet pan lined with parchment paper or a silicone mat.

Freeze for about 10-15 minutes, until the butter has set and the dough is cool and firm.

Step 3 – Melt the Chocolate

Horizontal image of melted white chocolate in a bowl, surrounded by white chips.

In a mediums-zed microwave-safe bowl, completely melt the white chocolate. I like to do this in 15-second bursts at half power, and give a quick stir in between each so I can determine exactly how close the chocolate is to being perfectly melted.

If you’ve gone too far and it seizes, learn how to save this potential disaster.

Step 4 – Completely Dip

Horizontal image of covering dough with melted white chocolate on a fork.

Remove the baking pan from the freezer.

Using a fork, dip the portioned dough balls one by one in the melted chocolate, and roll them around until they are covered completely. Remove any excess by tapping each truffle on the side of the bowl. This is why a fork is better than a spoon for this – any excess will drip down from the tines.

Horizontal image of white truffle desserts, some with garnishes, on a pan lined with a silicone mat.

Return each truffle to the sheet pan, with the flat side positioned as the base of each of the candies. You may need to use a spoon to help remove the candy from the fork.

If you will be garnishing these, act quickly! Before the chocolate sets, position a dried berry on the top of each one and press it lightly so it sticks.

Step 5 – Set and Serve

Horizontal image of candies with white chocolate coatings, and dried and fresh blueberries.

Place the pan in the refrigerator and let the chocolate set completely, for another 10-15 minutes. Remove them from the refrigerator, serve, and enjoy!

These can be storied in the refrigerator in a single layer, using an airtight container. But we all know these won’t last too long. Better not to worry about dirtying a perfectly clean container…

A Sweet Surprise in the Pantry

Sweet blueberries and white chocolate are just a couple among the many ingredients you can use to switch up the flavorings of these tasty bites.

Dark or milk chocolate are both delicious alternatives. And you can use your favorite dried fruit instead. Just be sure to cut up any larger dried fruits (like cherries or apricots) into bite-sized pieces before mixing into the dough.

Horizontal image of white bite-sized candies with blueberries, on a white plate with a wooden background.

I was inspired by my pantry. What will inspire you to choose your flavors? Let me know if you have any fun combo ideas in the comments below, after you rate this recipe!

And for more bite-sized goodies, try these sweets:

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on July 6, 2012. Last updated: April 25, 2019 at 15:45 pm. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Nikki Cervone

Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best cheesesteaks, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.

17 thoughts on “Blueberry Cookie Dough Almond Flour Truffles with White Chocolate”

  1. We have a glut of blueberries, we seem to go picking every.single.weekend! But alas, whereas I love chocolate-covered fruit, my beloved does not… Plus, i *think* i’m reaching a disturbing level of dislike for the fruit…

    • Oh, to go blueberry-picking every weekend! You are living my dream!! I wonder if your growing dislike is one of those “too much of a good thing” situations? I can’t get enough blueberries—but maybe that’s because I literally can’t, ha!

  2. I was waiting suspiciously for the recipe… it´s fantastic! I just love berries with chocolate. No wonder they didn’t last.

  3. Ummmm, yum. Those sound incredible. Mainly because I like cookie dough more than I like actual cookies! And adding blueberries into the mix? Genius.

  4. Running to the farmer’s market in a few minutes and just added blueberries to my list. I already checked the fridge for butter and the cabinets for almond meal, and we’re all set (no need to check for chocolate in this house). Looking forward to trying these little balls of goodness.

    Wonderful post!

  5. these look so seriously amazing! I can’t wait to make them! I’m already thinking about the amazingness that could happen with raspberries, orange zest, walnut, and any other mix-ins. Thanks for a great idea 🙂 aloha.

  6. Ok I know I’ve been going on and on about these, but this is my 4th batch and I made a double because one batch wasn’t lasting long enough!

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