Apple Truffles
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Why You’ll Love This Recipe
- Unique fall flavors: Apple butter, granola butter, caramel, and white chocolate are just so delicious together! These caramel apple truffles are such a fun option for fall — no pumpkin to be found.
- So easy: Homemade truffles look so impressive, but they’re actually super easy to make. Once you form them, all you’ll have to do is chill before serving.
- No bake: You will have to melt the chocolate… and if you do it in the microwave, you won’t need to go near your oven at all.
- Great gifts: Because who doesn’t want an edible present? I love bringing these to parties — the host can either serve them for dessert or save them for themselves!
How to Make Apple Truffles
Make the batter
Combine the granola butter and apple butter in a medium bowl and mix until smooth. Introduce the coconut flour, apple pie spice, and cinnamon and mix again.
Form the truffles
Scoop the apple pie truffles mixture with a cookie scoop and use your hands to roll it into a ball. Place a dollop of caramel (or a caramel candy) in the center and roll again to cover it, then add it to a parchment-lined backing sheet. Repeat with the remaining batter.
Melt the chocolate & dip
Use a microwave or double boiler to melt the white chocolate and coconut oil. Dip each truffle into the melted chocolate, then return to the baking sheet. Sprinkle with graham cracker crumbs while still wet.
Chill
Place the apple truffles in the freezer for 15-20 minutes to fully harden. Serve and enjoy!
Tips and Tricks
- Chill the truffle mixture before forming the balls to make it easier to handle. I don’t always take the time, but when I do it is a lot less messy! A quick 15-minute chill in the fridge is all you’ll need.
- Melting the chocolate: While you can use a double boiler, I usually just use my microwave to make it easy. The one thing you won’t want to skip is the added coconut oil — it makes the chocolate so much smoother.
- Use caramel instead of caramel candies for a more smooth and gooey center. But if you don’t want to make it at home, store bought works great, or opt for the caramel candy.
- More garnish options: I love my graham cracker crumb garnish, but caramel apple truffles would also be tasty rolled in cocoa powder, or drizzled with dark chocolate instead!
How to Serve and Store Apple Pie Truffles
Once the apple truffles are fully set and hardened, feel free to serve ‘em up! I’ll usually make a batch for any upcoming parties I may have, plus one to enjoy at home.
Store the finished truffles in an airtight container in the refrigerator. They’ll keep for about 7-10 days.
These also freeze wonderfully! Place them in an airtight container and freeze them for up to 3 months. Let them thaw in the refrigerator overnight before serving.
Taste And Texture
My apple truffles are full of sweet yet tangy apple flavor that gets balanced out by rich granola butter and creamy white chocolate. The caramel center is chewy and sweet, which complements the soft outer almond butter and coconut flour layer perfectly! The graham cracker crumbs add a very subtle crunch and flavor to finish it all off.
Other Recipes You May Like:
- Pumpkin Pie Truffles
- Peppermint Chocolate Truffles Made with Chickpeas!
- Lemon Truffles
- Sugar Cookie Truffles
- Coffee Truffles
If you make these caramel apple truffles, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!
Apple Truffles
Ingredients
- 1/2 cup apple cider granola butter, (may sub regular, almond or cashew butter)
- 1/3 cup apple butter
- 1/3 cup coconut flour
- 1 tsp apple pie spice
- 1 tsp cinnamon
- 2 tbsp caramel of choice (or caramel candies)
- 1 cup white chocolate
- 1-2 tsp coconut oil
- Crushed graham cracker crumbs (for garnishing)
Instructions
- In a medium bowl, combine the granola butter and apple butter and mix until well incorporated.
- Add in the coconut flour, apple pie spice and cinnamon last and mix with a rubber spatula.
- Using a cookie scoop, scoop the dough and roll into a ball with the palm of your hands and then place a dollop of caramel in the center, add a small piece of dough on top to cover and gently roll into a smooth ball before placing on a piece of parchment paper. Alternatively, you can use a chewy caramel for the center, but these tend to firm up once refrigerated and make it hard to enjoy.
- Melt white chocolate in the microwave or on a double broil with the coconut oil to help smooth it out.
- Then, dip and coat each truffle in the white chocolate before returning to the baking sheet that’s line with parchment paper. Immediately sprinkle with graham cracker crust while the chocolate is still wet.
- Place in the freezer for roughly 15-20 minutes to full harden. Remove and enjoy!
- These are best stored in the fridge and enjoyed within 7-10 days.
- Truffles can also be frozen for an extended time, thaw in the fridge or best results
Notes
- Chill the truffle mixture before forming the balls to make it easier to handle. I don’t always take the time, but when I do it is a lot less messy! A quick 15-minute chill in the fridge is all you’ll need.
- Melting the chocolate: While you can use a double boiler, I usually just use my microwave to make it easy. The one thing you won’t want to skip is the added coconut oil — it makes the chocolate so much smoother.
- More garnish options: I love my graham cracker crumb garnish, but caramel apple truffles would also be tasty rolled in cocoa powder, or drizzled with dark chocolate instead!
