White Chocolate-Dipped Chai Spice Truffles

White Chocolate-Dipped Chai Spice Truffles


For the Truffles:
  • 1/2 cup Barney Bakery Almond Meal
  • 1/4 cup Barney Butter Smooth Almond Butter
  • 1/2 cup shredded, unsweetened coconut
  • 1 cup of Medjool dates (about 10 dates)
  • 1 tablespoon coconut oil
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon Kosher salt
  • Pinch of black pepper
For the Dip:
  • 1 cup white chocolate chips
  • 1 teaspoon coconut oil
  • Extra cardamom for sprinkling


  1. In a food processor, combine all of the truffle ingredients. Process until the mixture is smooth and has a sandy consistency.
  2. Use a small cookie dough scoop or a teaspoon to scoop a ball of the mixture and then roll in your hands to form the truffles. Place them on a plate and refrigerate for 2 hours before dipping. In a heat safe bowl, over a pan of simmering water, melt the white chocolate chips and the coconut oil, stirring frequently to prevent the white chocolate from burning.
  3. Dip the refrigerated truffles into the white chocolate and use a fork to roll them around in the bowl, evenly coating the whole truffle.
  4. Place dipped truffles on a baking sheet lined with parchment paper and sprinkle with cardamom.
  5. Refrigerate again for at least 30 minutes and enjoy!

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