Pine Cone Truffles

These adorable Pine Cone Truffles look so real you’ll do a double take, but inside they’re pure chocolatey truffle goodness. They’re fun to make, dusted like winter snow, and guaranteed to be the most talked about treat on your dessert table.

Pine Cone Chocolate Truffles

I love making new treats during the holidays and these Pine Cone Truffles might just be the cutest ones yet. They’re shaped like little pine cones with cereal “scales” and a dusting of powdered sugar for a snowy effect. The best part? They’re no bake, so anyone can whip up a batch without turning on the oven.

I had as much fun making these chocolate pine cones as I did eating them! With moist cake, melted chocolate, and crunchy cereal, they taste just like decadent truffles. Perfect for Christmas, edible gifts, or a festive project with the kids, they’ll be the star of your holiday dessert table!

Ingredients

• Chocolate sheet cake (plus eggs, water and oil to make it): Baked and cooled, this forms the base of the truffle dough.
• Chocolate frosted flakes: Adds the pine cone scale look and a little crunch.
• Chocolate almond bark: Melts smoothly for dipping and coating.
• Powdered sugar: Dusted on top for a snowy effect.

How To Make Edible Pine Cones

Step 1. Remove your baked cake from the oven and immediately place it in a stand mixer. Turn the mixer on high and mix until dough begins to form. Remove it from the mixer and knead into a ball of dough. Careful, it may still be warm to the touch.

Step 2. Split dough into 2-inch balls. Use your hands to form a cone shape with a flat bottom..

Step 3. Begin covering the dough with cereal. Start at the bottom and work upward. Try to find fairly round shapes of cereal and press them into the dough diagonally pointing up, as shown in the pictures below.

Step 4. Place your pine cones in the freezer for one hour until firm.

Step 5. Melt almond bark in the microwave in one-minute intervals, stirring until smooth.

Step 6. Using a fork, dip the frozen cone into the melted chocolate and spoon chocolate over the top. Remove with a fork and shake off excess chocolate. Place on parchment paper to set.

Step 7. Place back in the freezer for 10 minutes if needed to harden the coating.

Step 8. Sprinkle with powdered sugar.

That’s all there is to it! You’re ready to serve and amaze everyone with these festive pine cone truffles.

How To Store Pine Cone Truffles

Keep your edible pine cones in an airtight container in the fridge for up to 5 days. To freeze, place them on a parchment lined tray until firm, then transfer to a freezer container for up to 2 months.

Tips And Tricks

It’s the little tricks that make these truffles turn out just right! With a few simple tips, you’ll have pinecones that are easy to shape and cute enough to show off.

• Choosing evenly sized flakes gives your cones a more realistic scale pattern.
• Pressing the flakes at a slight upward angle creates a lifelike pine cone effect.
• Stirring a little coconut oil into the chocolate helps it coat smoothly.
• If the dough begins to get too soft, pop it in the fridge for a few minutes.
• Be sure to set the coated truffles on parchment so they don’t stick. This way you’ll get an easy release every time!.

Variations and Add-ins

There are plenty of ways to switch up these truffles. Try a new flavor, add a crunchy mix-in, or change up the finishing touch to make them your own.

• Cake flavor: Use a different sheet cake, like vanilla, red velvet, or even spice cake, instead of chocolate.
• Oreo truffles: Swap the chocolate sheet cake with crushed Oreo cookies for Oreo truffles in cone shape. Use about 36 Oreo cookies, crushed into fine crumbs with a food processor, and mix them with 6 ounces of softened cream cheese until a thick dough forms.
• Peanut butter truffles: Mix ½ cup of creamy peanut butter into the cake mixture before shaping for a nutty twist. Peanut butter balances the chocolate and makes the filling extra rich.
• Almond pine cone truffles: Stir in ½ cup of finely chopped roasted almonds into the dough before shaping. The crunch adds texture, and the almond flavor pairs perfectly with chocolate.
• Dark chocolate truffles: Replace almond bark with dark chocolate for a deeper, more intense flavor. A drizzle of melted white chocolate on top makes a nice contrast.

FAQs

More Fun Christmas Treats

• Snowman Rice Krispie Treats
• Christmas Oreo Balls
• Santa Hat Cupcakes
• Chocolate Christmas Mice
• Snowman Oreo Balls
• Nutter Butter Reindeer Cupcakes

4.67 from 3 votes

Pine Cone Truffles

Course Dessert, Desserts & Sweets, Holidays

Cuisine American

Prep Time 2 hours hours

Freezer time 1 hour hour

Total Time 2 hours hours

Servings 6 Pine Cones

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They may look like pine cones, but one bite and you'll realize it’s pure truffle bliss! Add a fun snowy dusting and you've got an eye-catching dessert that's festive, fun, and guaranteed to be a crowd-pleaser.

Equipment

• Stand mixer

Ingredients

 

1x2x3x

• ▢ 1 9×13 Chocolate Sheet Cake prepared
• ▢ 2 cups Chocolate Frosted Flakes see notes
• ▢ 12 ounces Chocolate Almond Bark
• ▢ 2 tablespoons Powdered Sugar

Instructions

• Remove your baked cake from the oven and immediately place it in a stand mixer. Turn the mixer on high and mix until dough begins to form. Remove it from the mixer and knead into a ball of dough. Careful, it may still be warm to the touch.
  1 9×13 Chocolate Sheet Cake
• Split dough into 2-inch balls. Shape with your hands into a cone shape with a flat bottom.
• Begin covering the dough with cereal. Start at the bottom and work upward. Try to find fairly round shapes of cereal and press them into the dough diagonally pointing up, as shown.
  2 cups Chocolate Frosted Flakes
• Place your pinecones in the freezer for one hour until firm.
• Melt almond bark in the microwave in one-minute intervals, stirring until smooth.
  12 ounces Chocolate Almond Bark
• Using a fork, dip the frozen cone into the melted chocolate and spoon chocolate over the top. Remove with a fork and shake off excess chocolate. Place on parchment paper to set.
• Place back in the freezer for 10 minutes if needed to harden the coating.
• Sprinkle with powdered sugar.
  2 tablespoons Powdered Sugar

Notes

• You won’t use the full two cups of Frosted Flakes. This just gives you a good amount to choose from.
• If you can’t find Chocolate Frosted Flakes, you can substitute the traditional kind since it’ll be covered in chocolate anyway.
• Keep these in an airtight container in the fridge for up to 5 days. To freeze, place them on a parchment lined tray until firm, then transfer to a freezer container for up to 2 months.
• Choosing evenly sized flakes gives your cones a more realistic scale pattern.
• Pressing the flakes at a slight upward angle creates a lifelike pine cone effect.
• Stirring a little coconut oil into the chocolate helps it coat smoothly.
• If the dough begins to get too soft, pop in the fridge for a few minutes.

Nutrition

Calories: 324kcal | Carbohydrates: 41g | Fat: 16g | Saturated Fat: 16g | Sodium: 16mg | Sugar: 41g

The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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About Lisa O’Driscoll

Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!

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