…those truffles dough.
…you see what I did there?
Sometimes, actually most of the time, kitchen inspiration strikes me with no warning whatsoever. Take for instance this dip, which sprung into my mind while standing in the grocery store, nowhere near the produce. Or these bars, which I decided to make while scrounging the fridge for a nighttime snack.
A couple of nights ago, I was nearly asleep at my typical old lady hour of 9:30, barely paying attention to something on Netflix, when “healthy cookie dough truffles” popped into my head. Without thinking twice I got out of bed, walked to my counter, pulled some ingredients from the shelves and started mixing. I didn’t even need to tweak or retest my concoction. I had a finalized recipe in less than fifteen minutes. It’s a good thing too, because I turn into a pumpkin at like 10:30.
Perhaps even weirder than my late night spontaneous recipe developing is my lack of enthusiasm for raw cookie dough. I get that it’s a “thing,” like Nutella, but I’ll take my cookies baked, thank you. I don’t dislike raw cookie dough, but I don’t want to eat it with a spoon, and I’m certainly not stuffing it in a brownie or using it as cupcake frosting. (I’m looking at you, you shameless Pinterest ladies.)
But for whatever reason, I had to make these truffles. Recently I made this recipe from Sally, who is kinda like my Beyoncé. Seriously they are the best chocolate truffles I’ve had, and I was totally amazed by how similar to the real deal they taste.
If I was going to eat a healthy cookie dough truffle, it had to taste like it’s traditional counterpart, not like nuts and disappointment.
The only ingredients in these Salted Cookie Dough Chocolate Truffles are nuts, a touch of maple syrup, vanilla, and high-quality chocolate. And they really, truly do taste like cookie dough. Now, I’ve made these three different ways: using almond butter, cashew butter, and peanut butter. Peanut butter will obviously give you a peanut butter cookie dough truffle, which is awesome but may not be what you’re in the mood for. (Is anyone ever not in the mood for peanut butter cookies?!) Cashew butter will yield a truffle that tastes most identical to classic chocolate chip cookie dough, as the vanilla really comes through. That said, I think my favorite were the truffles made with almond butter. They don’t taste exactly like a chocolate chip cookie, but I love the extra depth of flavor from the almonds. My suggestion is you do as I did and make all three!
I like to use a blender to make the dough, as the processing gives it an extra smooth texture. You don’t have to; you can easily mix everything together in a bowl by hand and they’ll still taste great!
From there you’ll form the mixture into balls and freeze them for just 15 minutes to ensure they’ll hold their shape when dipped in the chocolate. Use a high-quality bar chocolate for dipping, as chocolate chips contain stabilizers that make melting and dipping difficult. Most chocolate is sweetened with sugar/evaporated cane juice. If you want to keep your truffles “naturally sweetened,” look for a brand of grain-sweetened chocolate, similar to this.
As a finishing touch, you’ll sprinkle on a few grains of sea salt. Then you’re just one hour of refrigeration away from a sweet, salty, and healthy dessert! Who am I kidding, I’ve been eating these as an afternoon snack. Nuts and chocolate, that’s basically trail mix, right?
Now I would say these Salted Cookie Dough Chocolate Truffles would be an impressive treat to bring to a party, but I have to be realistic. You will want to keep every last one for yourself.
Salted Cookie Dough Chocolate Truffles
Yields 24 truffles
Bites of cookie dough coated in dark chocolate and sprinkled with sea salt. You’ll find it difficult to believe these are made from all-natural vegan and gluten/grain free ingredients.
- 1 cup (120g) almond flour
- 1/2 cup (128g) almond, cashew, or peanut butter*
- 1/4 cup (56g) maple syrup
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- 1 oz. miniature chocolate chips (2 heaping tablespoons)*
- 7oz. dark chocolate, finely chopped*
- Coarse sea salt
Line a large baking sheet with parchment paper or a silicone baking mat.
In a blender or food processor, combine the almond four, nut butter, maple syrup, vanilla, and salt. Pulse until thoroughly combined and thick.
Transfer the mixture to a large bowl and fold in the chocolate chips. Using about a tablespoon for each, roll the “dough” into two dozen balls. Arrange on the baking sheet and place in the freezer for fifteen minutes.
While the balls are chilling, place the finely chopped dark chocolate in a microwave-safe bowl. Microwave in 20 second increments, stirring after each until fully melted and smooth.
Remove the sheet from the freezer. Dip each ball in the melted chocolate and return it to the sheet. Sprinkle with a few flakes of sea salt immediately after dipping. Once all the truffles have been dipped, refrigerate for 1.5-2 hours, until the chocolate is fully set and the centers are firm. Store in an airtight container.
*Use grain-sweetened chocolate if you prefer to avoid evaporated cane juice. Otherwise, any chocolate is fine. I highly suggest you use bar chocolate (finely chopped, as written) for dipping, as chips do not melt properly.