How to make super cute and festive No-Bake Santa hat Truffles – A 2 ingredient Oreo truffle topped with dairy-free chocolate, desiccated coconut and mini marshmallow to look like mini Santa hats for the festive season. Vegan, No-Egg, No-Dairy, No-Bake and only 5 simple ingredients.
No-Bake Santa Hat Truffles
These Vegan No-Bake Santa Hat Truffles are the perfect festive treat for the holiday season! Made with crushed Oreo cookies and dairy-free cream cheese, the truffles are rolled into bite-sized triangular balls, dipped in silky vegan chocolate and desiccated coconut. White chocolate dipped in coconut acts as the fluffy trim, creating a fun, adorable, and delicious dessert that’s both easy to make and completely plant-based. No oven required, making it a quick and crowd-pleasing addition to your holiday spread! You’re going to LOVE them… trust me!!
Looking for more festive recipes? Check out my:
The BEST Vegan Christmas Pudding
Gluten-free Vegan Mini Yule Logs
Viral Puff Pastry Biscoff Christmas Trees
Why you’ll love these Santa hat truffles
- Vegan-friendly: The truffles are made entirely without any animal derived ingredients!
- No baking required: Perfect for quick and easy holiday treat, no oven needed!
- Festive & super fun to make: The adorable Santa hat design adds a cheerful holiday touch, which is very easy to make.
- Great for making ahead: Make the truffles ahead of time and store in a sealed container in the fridge.
- Rich & creamy: Decadent Oreo truffle base paired with the creamy and smooth vegan white chocolate is delectable! Perfect balance of sweet, creamy and tangy.
- Simple ingredients: Made with simple, everyday pantry staples like Oreos, vegan cream cheese, and chocolate.
- Kid-friendly: Easy to make, fun to decorate, and loved by kids and adults alike! Kids will especially have fun decorating the mini Santa hats!
- Crowd-pleaser: A guaranteed hit at Christmas parties, gatherings, and / or as edible gifts!
- Great for storing: Keep the truffles stored in an airtight / sealed container and tuck in whenever you crave something sweet and delicious.
Ingredients you’ll need:
- Oreo cookies: You can use any cookie you want, including plain / regular Oreos (I opted for these), vanilla Oreos, Biscoff biscuits or Graham crackers.
- Dairy-free cream cheese: Make sure to use a good quality dairy-free cream cheese. My go-to’s are Violife Original Creamy and supermarkets own branded vegan cream cheese. If situated in the US, Mykonos is great!
- Red food gel: Ensure the red food gel you use is vegan friendly, I use this one. Only use a high pigmented food gel and not a liquid food colour as this may seize your chocolate.
- Coconut: Use desiccated coconut to replicate the ‘Santa hat fluff’. Alternatively, you could use white chocolate shavings.
- Marshmallows: Ensure the marshmallows are vegan / free-from gelatine. I use Dandies.
- Dairy-free white chocolate: Use your favourite vegan friendly white chocolate. I love iChoc Vanilla, Sainsbury’s deliciously Free From White Chocolate and Moo Free White.
Tools you’ll need:
Here are a few tools I used to make these truffles. I have linked them below (aff links).
Heat proof bowl
Mini food processor
Mini ice-cream scoop
Cake pop sticks
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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No-Bake Santa Hat Truffles
- Total Time: 30 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make fun and festive Santa Hat Truffles, perfect for Christmas. Vegan, No-Egg, No-Dairy, No-Bake and easy to make!
Ingredients
- 150g of regular Oreo cookies
- 60g of vegan / dairy-free cream cheese
- 300g of dairy-free white chocolate
- Red food gel
- 50g of desiccated coconut
- Mini vegan marshmallows (I use Dandies)
Instructions
- Line a baking tray with greaseproof paper. Set aside.
- Place the cookies in a food processor or blender and whizz up until crumb-like. You could crush them using a rolling pin if you don’t have an electric mixer.
- Pour the cookie crumbs into a large mixing bowl & add in the dairy-free cream cheese. Mix together until fully incorporated. The mixture should be sticky and roll easily between your hands.
- With clean hands, roll the mixture between your palms until you have small ‘truffle’ like balls and place them onto a lined tray. I like to roll them into 20g balls, then shape them into a triangular shape for the hat. TIP- Add a toothpick into each truffle, this makes it easy for dipping in the chocolate.
- Pop the tray into the freezer and allow to set for around 25 minutes.
- About 5 minutes before the truffles are ready to come out of the freezer, pop the white chocolate into a bowl on top of a saucepan with boiling water, creating a bain-marie and allow the chocolate to fully melt.
- Remove 1/4 of the white chocolate and set aside. Colour the larger 3/4 with red food gel, only a little drop as too much could seize your chocolate.
- Remove the truffles out of the freezer & dunk them in the red chocolate! Tap the toothpick against the side of the bowl to allow any excess chocolate to drip back into the bowl. You may wish to repeat this step a few times to get a thick coating of red chocolate.
- Place the truffles back onto the lined tray and place them into the freezer to set. As the truffles are very cold, the chocolate will set almost immediately so they’ll only need to be in the freezer for around 5 minutes.
- Pour desiccated coconut on to a plate.
- When the red chocolate has set, dunk the base of the in white chocolate, then immediately coat in the coconut so it sticks (refer to video for example).
- Add a little drop of white chocolate to the top of the truffles and top with a marshmallow to finish off the ‘hat’. Optional: You can slightly coat each marshmallow in some white chocolate and coat in coconut before adding on to the truffles.
- Allow to set, then serve and enjoy!
Notes
To store: Store the truffles in an airtight / sealed container in the fridge, and allow to come to room temperature before enjoying.
As they contain cream cheese, make sure they are kept chilled.
Best eaten within 4 days of making.
- Prep Time: 5 minutes
- Category: Truffles
- Method: No-Bake
- Cuisine: American
This is a lovely recipe but it wasn’t as easy to make as it looks like. It was a little disaster to make them.
I used the wrong kind of color and the chocolate turned out to be pink and not red . After adding more color the chocolate changed from being fluid to a kind of paste which I couldn’t use for the hats at all. So I recommend to everybody to buy the red color which is mentioned in the recipe. ( Dr. Oetger doesn’t do the job!)
So I melted more white chocolate and made white hats. I had watched the video 20 times but hadn’t realized that the toothpicks should be put in the hat from the bottom, before dunking the hat in the chocolate. I put the toothpicks in the hat from the top and that worked really bad. The hat fell into the chocolate and the chocolate ran down the wrong way.
I recommend long toothpicks as you see in the video, and not normal toothpicks which are way to short .
It wasn’t possible to dunk the hats more than one time in the chocolate either, because the hats fall from the toothpicks into the chocolate again.
Author
Hello,
As stated you definitely need a high pigmented food gel so it doesnt seize the chocolate, my go to is the rainbow dust pro gel!! Always best to refer to the video as i state just for visual example. Hope you make more and enjoy! xx
Yes, I will make more next year when I will have the food gel. I ‘ ll make some pine cone truffles soon. They don’t need colour 😉
Just made these with the kiddos and WOW, we loved them. We used chocolate brownie Oreos are my little boy loves them and they are heaven!!!!! Excited to make the snowmen ones next on christmas =)