Published on May 6th, 2013 | by Andrea Bertoli1
our new favorite treat: chocolate chip cookie dough truffles
These Chocolate Chip Cookie Dough Truffles are just as delicious as they sound– but much, much easier than you might think. They feature three levels of chocolate, but in combination with wholesome coconut flour, bananas and dates, they make for a super healthy treat that’s not at all guilt-inducing (if you are prone to food guilt). This recipe is mostly raw; if you want to keep it fully raw, choose the Coconut Secret coconut flour, which is unheated. And as written below, the recipe features a melted chocolate bar for the coating; if you want a fully raw dessert, choose a raw cacao butter and cacao powder for the coating (learn how to make homemade chocolate here).
Dark Chocolate Cookie Dough Truffles
Chocolate Chip Cookie Dough
¾ cup chopped, very ripe banana (about two small bananas)
⅓ cup coconut flour
3 pitted Medjool dates
3 Tablespoons unsweetened cocoa powder
2 teaspoons coconut oil
1 Tablespoon miso paste
2-4 Tablespoons liquid (water, milk, coffee, etc.)
Handful of chocolate chips (optional)
Chocolate Dipping Sauce
1 (3-ounce) bar very dark chocolate
2 Tablespoons coconut oil
- To make Chocolate Chip Cookie Dough: In a food processor blend together banana, coconut flour, dates, cocoa powder, coconut oil and miso. Blend until smooth, adding liquid as needed to create a thick but creamy texture. Turn out into a bowl and stir in chocolate chips, if using.
- Scoop out generous Tablespoons and roll into balls. Layer onto a lined cookie sheet and place in freezer for half hour to firm up.
- To make the Chocolate Dipping Sauce: Break chocolate bar into small pieces and place into a glass bowl – be sure that glass bowl is slightly wider than saucepan. Bring a small saucepan of water to a boil, then set glass bowl on top to melt chocolate. Stir constantly until completely melted. Add coconut oil and stir to combine. Turn off heat but keep bowl in place.
- Remove one Cookie Dough ball from the cookie sheet and drop gently into chocolate sauce, top-side down. Using a spoon, flip each dough ball to coat all sides. Let remaining chocolate drip off, then place back onto cookie sheet. Let rest in refrigerator for 15 minutes to set chocolate coating. Enjoy cold or at room temperature, and keep leftovers in refrigerator for up to a week.
Yields: Approximately 1 Dozen Truffles
Notes: To make vanilla truffles, omit the cocoa powder and decrease the amount of liquid added to the truffles. You can also play with flavors by including vanilla powder, maca powder, or lucuma, another superfood that I’ve been experimenting with lately. The genesis for this recipe came from these Blueberry Cookie Dough Truffles from Food Loves Writing and Lori’s Paleo Chocolate Chip Cookie Dough featured on What Runs Lori. Thanks ladies, for divine inspiration!