Description
Moose Farts Recipe: Decadent No-Bake Truffles Treat — perfect for desserts and sweets lovers and make-ahead meal prep. Makes 24 truffles in 80 minutes (including chill time) with just 7 simple pantry ingredients.
Ingredients
- 1/2 cup butter (softened)
- 1 cup graham cracker crumbs
- 1 cup shredded coconut
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup powdered sugar (for coating)
Optional substitutions:
- For a gluten-free option, substitute graham crackers with gluten-free alternatives.
- Use unsweetened coconut if you prefer a less sweet treat.
Instructions
Step 1: Prepare the Mixture
In a large mixing bowl, combine softened butter, graham cracker crumbs, shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix thoroughly until the dough is smooth and cohesive.
Step 2: Shape the Truffles
Using a spoon or cookie scoop, take small portions of the dough and roll them into 1-inch balls.
Step 3: Coat with Sugar
Place powdered sugar in a shallow dish or bowl. Roll each ball in the powdered sugar until they are evenly coated.
Step 4: Refrigerate and Serve
Arrange the finished truffles on a parchment-lined tray. Refrigerate them for at least 1 hour to allow the truffles to firm up. Serve chilled and enjoy!
Notes
- Fridge (assembled truffles): Place finished, powdered-sugar-coated truffles in a single layer inside an airtight container, separating layers with parchment paper to prevent sticking. They keep beautifully for up to 7 days in the refrigerator. The chilling actually firms the butter and condensed milk, giving each bite a pleasant, fudge-like density. Let them sit at room temperature for 5 minutes before serving for the best texture.
- Freezer (long-term): For storage up to 3 months, arrange uncoated truffle balls on a parchment-lined baking sheet and flash-freeze for 1 hour. Once solid, transfer them to a freezer-safe zip-top bag, pressing out excess air. When ready to enjoy, thaw in the refrigerator for 4 hours, then roll in powdered sugar. Coating after thawing prevents the sugar from absorbing moisture and turning gummy.
- Oven Reheat (gentle warm-up): While these are best served chilled, if you prefer a slightly softened center, place refrigerated truffles on a parchment-lined baking sheet and warm at 250°F (120°C) for 3 minutes—no longer. This gently loosens the butter without melting the shape. Remove promptly and let them rest for 2 minutes before serving. Re-dust with powdered sugar if the coating looks dull after warming.
- Microwave Reheat (quick method): Place 4 truffles on a microwave-safe plate in a single layer. Heat at 30% power for 10 seconds only. They should feel barely warm to the touch—any longer risks melting the butter and collapsing the shape. This method works best when you want a softer, almost mousse-like center. Let them rest for 1 minute before eating so the interior temperature evens out.
- Air Fryer Reheat (crispy exterior): For a unique twist, place chilled truffles in the air fryer basket lined with parchment and heat at 250°F (120°C) for 2 minutes. The circulating air lightly toasts the coconut flakes on the exterior while keeping the inside cool and dense. This creates an unexpected warm-outside, cool-inside contrast. Dust with fresh powdered sugar immediately after removing and serve within 5 minutes.
- Prep Time: 15
- Category: Desserts & Sweets
Nutrition
- Serving Size: 4 truffles
- Calories: 389 calories
- Sugar: 36g
- Sodium: 215mg
- Fat: 22g
- Saturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 41mg