Paleo Chocolate Chip Cookie Dough Truffles
Because cookie dough was meant to be eaten!
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 24 truffles
- Category: Snacks
Ingredients
Units
- 2 cups almond flour
- 5 Tablespoons coconut sugar
- 1/2 cup creamy almond butter, well stirred
- 1/2 teaspoon vanilla extract
- 2 Tablespoons almond milk, or any non-dairy milk of choice
- 1/4 cup dairy-free mini chocolate chips
Chocolate Coating
- 1 cup dairy-free chocolate chips, or 8 ounces chopped
Equipment Needed
- spiral dipping tool
- large baking sheet
- silicone baking mat
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In large bowl, whisk together the almond flour and coconut sugar. Add the almond butter, vanilla, and almond milk. Stir together with a rubber spatula or spoon. Then, add the mini chocolate chips. It may not come together at first, but if you keep mixing— and even use your hands for a minute— it will all come together.
- Using a cookie scoop the dough— about 2 teaspoons of mixture per truffle— roll together with your hands and drop the balls onto the lined baking sheet. Important: while working on step 4, place the truffles in the refrigerator for 15 minutes. Sometimes I leave in an additional 15 minutes if it's very hot and humid out.
- For the chocolate: Melt the chocolate in the microwave by placing in a medium heat-proof bowl. I typically use this liquid measuring cup— the depth makes it easier for dipping. Melt in 15 second increments in the microwave, stirring after each increment until completely melted and smooth.
- Dip each truffle completely into the chocolate using a dipping tool or fork. When lifting the ball out of the chocolate, tap the dipping tool gently to allow the excess to drip off. Place balls back onto the baking sheet after you dip each one. The chocolate should start to set but to speed up the process refrigerator for 30 minutes or until chocolate has completely set before serving.
Notes
Make ahead tip: You can prepare the truffles through step 3 and keep in a container in the refrigerator (up to 3 days) or in the freezer (up to 3 months) until ready to coat in chocolate. Prepared truffles can be stored in the refrigerator for up to 1 week. For best storage when freezing, lay truffles in a container between parchment paper. Thaw overnight in the refrigerator.
1. If using natural almond butter, make sure it is well stirred prior to adding in. If using regular almond butter, microwave for 5 seconds to loosen it up a bit.
2. The truffles don't need to be coated in chocolate, it's your preference.
3. If the mixture is still too dry, add an additional 1 Tablespoon of almond milk.