Nanaimo Truffle Balls
These Canadian-inspired truffle balls turn the flavours of a Nanaimo bar into bite-sized sweets, with a custard-flavoured centre, a coconut and pecan coating, and a chocolate shell. Make them ahead for a party or keep a batch chilled for a sweet treat.
Ingredients
- 240 g (2 cups)icing sugar
- 57 g (1/4 cup)butter, melted and cooled
- 30 ml (2 tablespoons)double cream
- 16 g (2 tablespoons)custard powder
- 120 g (1 cup)graham cracker crumbs
- 80 g (1 cup)unsweetened medium-shred coconut
- 55 g (1/2 cup)finely chopped pecans
- 113 g (1/2 cup)butter, melted and cooled
- 10 g (2 tablespoons)cocoa powder
- 340 g (2 cups)semi-sweet chocolate chips
- 5 ml (1 teaspoon)vegetable oil
- 43 g (1/4 cup)white chocolate chips
Instructions
- 1
Mix the filling
Measure the icing sugar, 57 g melted and cooled butter, double cream and custard powder into a bowl. Mix until combined, then refrigerate while you prepare the coating.
- 2
Make the coating
Combine the graham cracker crumbs, coconut, chopped pecans, 113 g melted and cooled butter, and cocoa powder in a mixing bowl. Stir thoroughly.
- 3
Retrieve the filling
Take the filling mixture out of the fridge.
- 4
Shape and coat
Take 2 teaspoons of filling at a time and roll it into a ball. Roll each ball in the crumb mixture until coated all over.
- 5
Chill the balls
Place the coated balls on a baking sheet lined with parchment and continue until you have used all the filling. Refrigerate for 20 minutes.
- 6
Melt the chocolate
Put the semi-sweet chocolate chips and vegetable oil in a microwave-safe bowl. Microwave on medium power for 30 seconds, then stir well with a rubber spatula. Microwave for another 30 seconds at half power and stir again; repeat until smooth and melted.
- 7
Dip each truffle
Dip the balls into the melted chocolate one at a time. Lift each out carefully with a fork, tapping the fork handle lightly against the bowl's rim so excess chocolate falls back in.
- 8
Set on parchment
Return each dipped ball to the parchment-lined baking sheet.
- 9
Drizzle white chocolate
Melt the white chocolate chips using the same microwave technique. Spoon the melted chocolate into a resealable sandwich bag, snip a small piece from one bottom corner, and drizzle it over the truffles in a zig-zag pattern.
- 10
Add sprinkles
Top with sprinkles if desired.
- 11
Chill until firm
Return the balls to the fridge for at least 1 hour. Once firm, transfer them to a food-safe container or package them, and keep them refrigerated.
What are Nanaimo truffle balls?
Nanaimo bars are a Canadian no-bake confection traditionally layered with a crumb base, custard-flavoured filling and chocolate topping. These truffle balls reinterpret those familiar flavours in a small, coated sweet.
The custard powder gives the centre its signature flavour, while graham cracker crumbs, coconut and pecans bring the textured base into the coating. A chocolate dip and white chocolate drizzle finish each piece.
Nutrition and macros by portion
The nutrition label shows one serving as written: 143 calories, 1g protein, 14g carbs, 10g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Smaller truffle balls | 100 kcal | 1g | 10g | 7g |
| This serving | As written | 143 kcal | 1g | 14g | 10g |
| Hungry | Larger portion | 215 kcal | 2g | 21g | 15g |
The graham cracker crumbs and icing sugar contribute carbohydrates, while the butter, chocolate, pecans and coconut provide much of the fat. The custard powder and nuts contribute a little protein, though these are primarily a sweet treat rather than a protein-rich snack. Pair a truffle with fruit or serve it after a meal that includes a source of protein.
The custard centre
Filling mix: Stir the icing sugar, butter, cream and custard powder until evenly combined so the balls have a consistent centre.
Chilling: Refrigerating the filling while you make the crumb mixture helps it firm up before shaping.
Getting an even coating
Crumb mixture: Stir the graham cracker crumbs, coconut, pecans, butter and cocoa thoroughly so the melted butter is distributed throughout.
Shaping: Use 2 teaspoons of filling for each ball, then roll it in the coating until no sticky patches remain. If the mixture clings to your hands, work with one ball at a time and keep the rest chilled.
Melting the chocolate gently
Short bursts: The recipe uses 30-second microwave intervals, with stirring between them. This gives you a chance to check the chocolate as it melts.
Smooth finish: Stop once the chocolate is melted and smooth, then stir well before dipping. The oil is mixed in with the semi-sweet chocolate as directed.
Dipping and decorating
Fork lift: A fork lets excess chocolate drain back into the bowl before you set each truffle on the parchment. Tap the fork gently to avoid disturbing the crumb coating.
White chocolate: Put the melted chips in a resealable bag and snip only a small corner opening. Drizzle over the dipped balls in a zig-zag pattern.
Chilling and serving
First chill: The coated balls spend 20 minutes in the fridge before dipping, which helps them hold their shape during handling.
Final set: Chill the finished truffles for at least 1 hour, until firm. Serve them cold or take them out shortly before serving so the chocolate coating stays set.
Recipe notes & tips
- Line the baking sheet with parchment before you begin shaping the balls.
- Use a fork to lift each truffle from the chocolate and let the excess drip back into the bowl.
- Stir the chocolate between every microwave interval to help it melt evenly.
- Snip a very small opening in the bag for more control over the white chocolate drizzle.
- Wait until the truffles are firm before transferring them to a storage container.
Variations
- Extra coconut: Roll the coated balls in a little additional coconut before chilling.
- Nut-free coating: Leave out the pecans and use more graham cracker crumbs in the coating.
- Dark chocolate: Use dark chocolate chips in place of the semi-sweet chips for a less sweet shell.
- Plain finish: Skip the white chocolate drizzle for a simple chocolate coating.
- Decorative topping: Add sprinkles while the chocolate coating is still unset, if desired.
Common mistakes to avoid
- Skipping the first chill: The filling may be harder to shape; refrigerate it while preparing the coating.
- Uneven coating mixture: Some balls may have bare patches; stir the crumb mixture thoroughly before rolling.
- Overheating the chocolate: It can become difficult to dip with; use the stated short intervals and stir between them.
- Leaving excess chocolate on the truffle: It can pool around the base; let it drain from the fork back into the bowl.
- Moving the truffles too soon: The coating may smudge; chill them for at least 1 hour after decorating.
How to store
Keep the truffles refrigerated in a food-safe container. The recipe does not specify a storage duration, so use them while fresh and keep them chilled until serving.
Frequently asked questions
How many truffle balls does this recipe make?
The recipe makes 42 servings. Each ball is shaped using 2 teaspoons of filling.
Can I make these ahead?
Yes. They need at least 1 hour in the fridge after decorating to firm up, and the method says to keep them refrigerated.
Do I need to toast the coconut or pecans?
No. The recipe uses unsweetened coconut and finely chopped pecans without asking you to toast them.
What if I do not have custard powder?
Custard powder is part of the filling and provides its custard flavour. The recipe does not give a direct substitute.
Can I melt the chocolate on the hob?
The method specifies a microwave. If using another method, melt the chocolate gently and stir until smooth, taking care not to overheat it.
When should I add the sprinkles?
Add them after the white chocolate drizzle, as the recipe directs. The recipe does not specify an amount.
Cook it from the original
This recipe comes from lordbyronskitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lordbyronskitchen.com