Healthy Cookie Dough Truffles
These Healthy Cookie Dough Truffles are a guilt-free indulgence that combine rich, creamy textures with just the right amount of sweetness.
In just 25 minutes, you can whip up a batch of these bite-sized delights that are packed with nutty undertones and a hint of vanilla.
Ingredients
Edible Cookie Dough Filling
- 2/3 cup cashew butter 8oz/225g
- 1/4 cup coconut flour 1oz/28g
- 1/4 cup lakanto maple syrup, or maple syrup 2floz/57ml
- 1/4 cup sugar free chocolate chips 1½ oz/43g
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1/8 teaspoon salt
Chocolate Coating
- 2/3 cup sugar free chocolate, or regular chocolate, roughly chopped 4oz/115g
- 2 tablespoons coconut oil
Instructions
- Line a large baking tray with parchment paper, set aside.
- In a large bowl combine the cashew butter*, coconut flour*, Lakanto maple syrup, chocolate chips, vanilla if using, and salt.
- Once the mixture comes together and forms a sticky dough roll into about 20 balls.
- In a medium microwave-safe bowl or over a double boiler melt the chopped chocolate and the coconut oil together, this will take about 40 seconds to 1 minute.
- Stir the chocolate until it reaches the consistency of a smooth shiny sauce.
- Using two spoons dip each cookie dough ball in the melted chocolate, rolling around to make sure each truffle is fully and evenly coated.
- Place the coated truffled on the prepared tray and repeat until all of the cookie dough balls have been dipped in chocolate.
- Place the try in the fridge for a minimum of 30 minutes to allow the chocolate to fully set.
- Once set peel the truffles off the parchment paper and enjoy.
- Cover and store in an airtight container in the fridge for up to 10 days.
Tried this recipe?Let us know how it was!