Tuesday, December 25, 2012

Cookie Dough Truffles

(Makes 18-20 truffles)
  • 1/2 can chickpeas or white beans, drained and rinsed (125g after being drained)
  • 1 tsp pure vanilla extract
  • scant 1/8 tsp salt
  • scant 1/8 tsp baking soda
  • 2 tablespoons nut butter or oil (If you use peanut butter, they’ll have a slight “pb cookie dough” taste.)
  • 1/3 cup brown sugar (For a sugar-free option, see the very last link of this post.)
  • 2 T chocolate chips, or more if desired
  • 1-2 T rolled oats or quick oats (or flaxmeal)
  • optional: 1 bag chocolate chips, or Healthy Chocolate Sauce
  • optional: milk of choice if needed, to thin it out
Add all ingredients (except chocolate chips) to a food processor, and blend until very smooth. Then mix in the chocolate chips and form balls. (I used a melon baller.) You can eat these plain, but if you wish to cover them in chocolate, proceed thusly: Allow to chill in the fridge. Once chilled, make up the healthy chocolate sauce (linked above) OR melt chocolate chips with 2 tsp coconut oil (or shortening). Take the balls from the fridge and cover in chocolate, then return them to the fridge to harden. Stored in the fridge, I imagine these will keep for 3-4 days. But I can’t be entirely sure, since my truffles were completely gone in closer to 3-4 minutes

Recipe & photo compliments of chocolatecoveredkatie.com

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