Cookie Dough Truffles
User Reviews
4.1
Cookie Dough Truffles
Description
This recipe makes roughly 20 truffles by mixing cashew butter, coconut flour, sweetener (Lakanto maple syrup or regular maple syrup), chocolate chips, and optional vanilla and almond extracts. The dough is hand-rolled into balls and then coated in a smooth melted chocolate and coconut oil mixture, which hardens upon refrigeration.
The final product features a soft, slightly crumbly, nutty interior with the richness of chocolate coating. The ingredients and method avoid raw eggs or flour typically found in cookie dough, making these truffles safe and portable.
The recipe notes suggest adjusting flour if the dough is too wet and substituting nut butters if desired for allergy considerations. Using sugar-free chocolate or sweetener options can tailor them to specific dietary needs. They store well refrigerated and can be retrieved easily for snacking or dessert.
Ingredients
- 2/3 cup (8oz/225g) cashew butter
- 2/3 cup (4oz/115g) chocolate or regular chocolate, roughly chopped, sugar free
- 1/4 cup (1oz/28g) coconut flour
- 2 tablespoons coconut oil
- 1/4 cup (2floz/57ml) Lakanto Maple Syrup or maple syrup
- 1/4 cup (1½ oz/43g) chocolate chips sugar free
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1/8 teaspoon salt
Notes
- Add coconut flour in small increments if the dough feels too wet to achieve the right cookie dough texture.
- Cashew butter can be replaced with any preferred nut butter or sunflower/coconut butter for nut allergies.
- The recipe can use regular maple syrup and chocolate, though this will change the sugar content.
- Store the truffles in an airtight container in the refrigerator to maintain their shape and freshness.
User Reviews
Overall Rating
4.1
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