These perfect little snacking bites are chewy, sweet but not too sweet, studded with mini chocolate chips and enrobed in a layer of smooth chocolate. Not to mention, they're vegan, gluten-free, grain-free and refined sugar-free!
Swap options: Use creamy peanut butter instead of almond butter. For the chocolate coating, you can melt your favorite bar of chocolate instead of using chocolate chips.
Cookie dough truffle filling
- 1/2 cup blanched almond flour
- 2 tablespoons coconut flour
- 5 tablespoons coconut sugar
- 3 tablespoons almond butter
- 2½ tablespoons coconut oil, melted and cooled
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1/3 cup chocolate chips
- 1/2 tablespoons coconut oil
- 1 pinch Maldon salt (or any fancy flaked salt)
For the cookie dough truffle filling:
1. In a medium bowl, combine the almond flour, coconut flour and coconut sugar. Set aside.
2. In a separate bowl, whisk together melted and cooled coconut oil, almond butter and vanilla extract.
3. Add the almond butter mixture to the dry ingredients and mix until combined. Add the almond milk to help create a loose, coarse dough. Fold in mini chocolate chips.
4. Form cookie dough filling into 1-inch sized balls, and store them in the fridge on a wax paper covered plate or dish to firm up while you make the chocolate coating.
For the chocolate coating:
Melt together the chocolate chips and coconut oil incrementally in the microwave, or over the stove. Set aside to let cool for a few minutes.
1. Remove the cookie dough balls from the fridge, and roll each in the chocolate mixture ensuring that they are completely covered.
2. Once you have rolled each truffle in the chocolate, lightly sprinkle with maldon sea salt.
3. Freeze for at least 45 minutes to set. Serve after thawing for a few minutes.