Vegan Magic Bar Truffles

These truffles are legitimately magical!

Guys, have you ever had a magic bar? Or a seven layer bar as they are sometimes called. Vegan magic bars are one of my very favorite things! They are gooey, layers of graham cracker, chocolate, coconut, walnuts and butterscotch. Well, I turned this magical dessert not only vegan, but into a super easy, fairly healthy truffle. Vegan magic bar truffles are all things good in this world! 

The filling for these vegan magic bar truffles is a butterscotch like filling made from dates and peanut butter. Then you mix in all the other components that usually go in magic bars. Coconut, walnuts and graham crackers. Then you roll them and coat them in dark chocolate. They literally taste like they were made by wizards. 

I don’t think anyone would know they are vegan, or that they are virtually sugar free. The only bit of sugar you are going to get is whatever is in the graham crackers and if you have a bit in the dark chocolate. However, as far as all the other treats you will probably have this holiday season, these are definitely on the healthier side! 

Vegan magic bar truffles taste just like the classic dessert, but they are so easy, no baking is involved, and they are so freaking delicious! All you need is a food processor and a few minutes to throw them together. They make perfect gifts, IF you can manage to not immediately shove them in your mouth! 

Vegan Magic Bar Truffles
Prep Time
10 mins
Cook Time
5 mins
Chill Time
1 hr 30 mins
Total Time
15 mins

Vegan truffles with a butterscotch like filling mixed with coconut, walnuts and graham cracker crumbs. Coated in dark chocolate. They taste just like magic 7 layer bars!

Course: Dessert
Servings: 20 Truffles
Author: Lauren Hartmann
  • 1 Pound(16oz.) Medjool Dates, with pits removed
  • 2 Tablespoons Water
  • 1/4 Cup Peanut butter, natural
  • 1/2 Teaspoon Salt
  • 1/3 Cup Walnuts, chopped
  • 1/2 Cup Coconut, shredded
  • 1/2 Cup Graham cracker crumbs, vegan
  • 10 Ounces Dark chocolate, vegan
  • 1 Tablespoon Coconut oil
  1. If you bought already crushed graham crackers, skip this step. If you have regular graham crackers, add a few to a food processor and pulse until they are crumbs. Or place them in a bag and smash them. Make sure you have enough for a 1/2 cup and maybe a bit more for topping if you want. 

  2. If you used the food processor, pour the graham cracker crumbs into a bowl and set aside. Then add the pitted dates to the food processor. Pulse a few times to start breaking down. Then add the water. 

  3. Now, process, scraping down the sides as needed until the dates are smooth and look like caramel. This will take a few minutes. 

  4. Then, add the peanut butter and salt. Continue to process for a few more minutes until the dates and peanut butter are completely smooth. 

  5. Next, add the graham cracker crumbs, the coconut and the walnuts. Pulse a few times to incorporate everything. 

  6. Now, place parchment paper on a sheet pan, and roll about 1-2 tablespoons of the mixture into a ball with your hands. They will be a bit sticky, so I like to wet my hands to help them not stick. 

  7. Continue to roll all of the mixture into small balls and place them on the parchment lined baking sheet. You should get about 20 or so truffles. Place them in the fridge to chill for about an hour or the freezer for about a half an hour. 

  8. When ready, melt the dark chocolate either using a double boiler, or heating in the microwave for 30 second intervals. Stirring after each interval, until melted. 

  9. Then, stir the coconut oil into the chocolate and let it melt in. 

  10. Next, take a truffle, that should be nice and firm now, put it in the bowl of chocolate and coat completely. Repeat with all of the truffles. I like to use a spoon to get them out. Place them back on the parchment paper.

  11. Before they harden, sprinkle with more coconut, graham cracker crumbs or walnuts. Place back in the fridge for at least an hour. Store in the fridge!

Recipe Notes

If you have never used a double boiler method to melt chocolate and want to try. You just use a small sauce pan with a little bit of water. Bring to a boil. Place a heat safe bowl on top. I like to use a glass bowl. Add the chocolate to the top bowl, and stir until melted. 

If you are allergic to peanuts and can't use the peanut butter, any other nut butter will work. 

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