Paleo Cookie Dough Truffles
Full disclosure—I have a sweet tooth. I was a bakery owner for a reason. But when I want a burst of energy or if I’m craving chocolate, you’ll often find me eating these guilt-free truffles as a midday or after-dinner treat.
And, they really do taste like cookie dough. Isn’t that the best part of making chocolate chip cookies?
I apologize in advance for using a scale to measure the ingredients by weight. These days, you can find digital scales for under $20 and they’ll save you endless time and energy in the kitchen.
Until we eat again,
Paleo Cookie Dough Truffles
grain-free ≈ Gluten-free ≈ dairy-free ≈ REfined sugar-free ≈ EGG-FREE
Makes about 20
Prep Time 20 minutes
INGREDIENTS
400g raw cashews
24g cacao butter, such as Terrasoul Superfoods
40g maple sugar, such as Maine A&A Maple
2g vanilla bean powder, such as Lafaza Organic
3g sea salt or Himalayan salt
45g dairy-free semi-sweet chocolate chips or 30g cacao nibs
95g dairy-free semi-sweet chocolate chips
DIRECTIONS
1. In a high-speed blender or food processor, process the cashews, cacao butter, maple sugar, vanilla and salt until you get a smooth, powdery consistency. Stir in chocolate chips.
2. Line a baking sheet with parchment paper. Using a 1½-inch ice cream scoop or a rounded tablespoon, place mounds of the cookie dough mixture onto the prepared baking sheets. Place in the freezer until firm, about 10 minutes.
3. Line another baking sheet with parchment paper. Place 2/3 of the chocolate in a heatproof bowl set over a small saucepan filled with about an inch of simmering water, making sure the bottom of the bowl doesn’t touch the water. Cook, stirring, until melted and smooth; remove from the heat.
4. Stir in the remaining chocolate until completely melted. Dip the frozen cookie dough balls into the chocolate to coat; transfer to the prepared baking sheet. Let sit at room temperature until the chocolate is completely set. Depending on the season, store in the refrigerator or at room temperature.
HOW-TO: Melt chocolate for coating
Place two-thirds of the chocolate in a heatproof bowl set over a small saucepan filled with about an inch of simmering water.
Make sure the bottom of the bowl doesn’t touch the water.
Cook, stirring, until melted and smooth.
Remove from the heat.
Stir in the remaining chocolate until completely melted.
