Click HERE to watch me make these truffles on the TODAY Show!
I’m the type of person that needs a snack with basically everything I do (working, watching TV, breathing) and therefore I’m always trying to find new, fun, cute, creative ways to keep the snacking alive.
Enter my brand new Vegan and Gluten-Free Chocolate Chip Cookie Dough Truffles with Flaked Sea Salt. If you tried them, you’d have no idea that they were healthy but *shocker* they are. I mean…at this point, you already know how I operate.
Let me be real though, I enjoy eating cookie dough just as much (if not more) than the actual fully baked cookie(s). And ultimately if you get the chance to eat safe/ready to eat cookie dough…why would you ever pass that up?
My Cookie Dough Truffles are completely vegan, so consider the possible risk of cookie dough poisoning averted. These chewy, sweet but not too sweet, chocolatey creations are also gluten and grain-free, made with a blend of almond and coconut flour, studded with mini chocolate chips, and en-robed (lol yes I said it) in a layer of gorgeous 70% dark chocolate.
These are perfect for making and storing in the freezer to grab whenever you feel like you need a sweet pick-me-up, for a movie night with friends, or a movie night with yourself let’s be honest!!
Make them on Sunday with your meal-prep if you’re into that sort of thing, and store in the freezer to enjoy throughout the week. When that hump-day hits, you’ll thank me then.
As always, tag me @DADAEATS & hashtag #DADAEATS on Instagram when you make any one of my recipes so I can see what you going on!
Vegan and Gluten-Free Chocolate Chip Cookie Dough Truffles with Flaked Sea Salt
Cookie Dough Filling
- 1/2 cup blanched almond flour
- 2 tbsp coconut flour
- 5 tbsp coconut sugar
- 3 tbsp almond butter
- 2.5 tbsp coconut oil, melted and cooled or grapeseed oil
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips I found vegan ones by the brand Enjoy Life (this is not sponsored!!)
- 1/3 cup chocolate chips or one 1.75 oz bar
- 1/2 tbsp coconut oil
- Maldon sea salt (or flaked sea salt of choice)
In a medium bowl, combine the almond flour, coconut flour and coconut sugar. Set aside.
In a separate bowl, whisk together melted and cooled coconut oil, almond butter and vanilla extract.
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.
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. Set aside to let cool for a few minutes.
Remove the cookie dough balls from the fridge, and roll each in the chocolate mixture ensuring that they are completely covered.
Once you have rolled each truffle in the chocolate, lightly sprinkle with maldon sea salt.
Freeze for at least 45 minutes to set. Serve after thawing for a few minutes. Store in freezer!