Have you ever heard of speculoos? It’s a sweet and crunchy cookie with a nice hint of gingerbread spices. In fact, it tastes like a combination of caramel candy and gingerbread cookies. Do you like raw vegan truffles and speculoos too? Then you must try these Raw Vegan Speculoos Truffles with Fig Almond Crumble!

Speculoos Truffles With Fig Almond Crumble [Raw, Vegan]





For the Speculoos Spice Mix:

  • 2 tablespoons of cinnamon
  • 1 tablespoon of ground ginger
  • 1 tablespoon of cardamom
  • 1 tablespoon of ground cloves
  • ½ teaspoon of star anise

For the Fig Almond Crumble:

  • 2 tablespoons of dried figs (= +/- 2 small dried figs)
  • 2 tablespoons of almonds, soaked overnight & dehydrated until crisp
  • 1 tablespoon of dried coconut, unsweetened
  • Large 1/4 teaspoon of speculoos spice mix
  • 5 drops of vanilla extract
  • 1 large pinch of Himalayan crystal salt or sea salt

For the Speculoos Truffles:

  • 1 cup of cashews
  • 3/4 cup of dates, pitted and finely chopped
  • 1 tablespoon of coconut oil, softened or melted
  • 1 teaspoon of speculoos spice mix
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon of Himalayan crystal salt or sea salt


To Make the Speculoos Spice Mix:

  1. Combine all spices into a small food processor or coffee grinder, and grind into a fine powder.

To Make the Fig Almond Crumble:

  1. Combine dried figs, almonds, coconut, speculoos spice mix, vanilla extract, and salt in a small food processor fitted with an S-blade. Mix until well combined but still crunchy.

For the Speculoos Truffles:

  1. Place the cashews in a food processor fitted with an S-blade. Mix into a fine flour.
  2. Add dates and process again until well combined.
  3. Finally, add coconut oil, speculoos spice mix, vanilla extract and salt. Mix into a slightly sticky dough.
  4. Roll the dough into small truffles.
  5. Coat the truffles with fig almond crumble.
  6. Serve immediately or place the truffles in the refrigerator for at least 30 minutes to harden.


These Speculoos Truffles will stay fresh for at least 1 week in an airtight container in the refrigerator. If you like the combination of speculoos and chocolate, try rolling these truffles in ground cacao nibs or coat them with a layer of raw chocolate.