Indulge in these rich, addictive and incredibly easy to make vegan and gluten free chocolate chip cookie dough truffles.
I have a confession. I’m coming up on a month until my wedding and I haven’t started my “wedding diet” yet. Does that make me a bad bride? Of course, I want to look great on my wedding day, but I also hate that word: diet. In reality, a diet is simply the way we eat, but it’s come to be one of the worst four-letter words around. When I hear diet, I think restriction, and restriction is my down fall.
Whenever I tell myself I can’t have something, I end up wanting it more. At some point, I end up saying F-it! And eating all the things.
Instead of restriction, I find that I eat the healthiest when I allow myself a small treat pretty much every day. Sometimes that’s a glass of wine. Sometimes that’s french fries with my dinner. And lately, it’s these chocolate chip cookie dough truffles!
Are these truffle healthy? Well, in terms of nutrient density, not particularly. BUT these truffles actually help me eat healthier all day long, so in a sense, yes, they are part of a healthy diet (there’s that word again).
Knowing that I’ll be able to have one of these rich, decadent truffles after dinner motivates me to eat a high-protein diet complete with healthy carbs and fats and keeps me from mindlessly snacking throughout the day. They’re my little reward for a day well done, you could say.
A batch of these provides me with two weeks of way-to-go-you-ate-healthy-all-day-today treats, and whipping up a batch couldn’t be easier.
I started by making my Edible Chocolate Chip Cookie Dough recipe. I divided the dough into 12 and coated each in semi-sweet chocolate ganache. SO rich. SO good. I made about a dozen, but next time, I think I’ll make each truffle about half the size for a more “bite-sized” dessert. These are rich, so half a truffle (if I make 12) is really all I need.
Are you ready for this perfect after-dinner snack? They’d also make a great dessert for a dinner party or even as cookie-dough pops! Cue the drool!
- ½ cup Medjool Dates, pitted (or 1 cup sugar)
- ¼ cup vegan butter, melted and cooled
- 6 tbsp almond milk, divided
- ½ tsp vanilla extract
- ¾ cup gluten-free flour blend (I used Now Foods All-Purpose Flour)
- 1+¼ cup dark or semi-sweet vegan chocolate chips, divided
- optional: sea salt to taste
- Make your Edible Chocolate Chip Cookie Dough.
- Divide dough into 24 small balls and place on a parchment lined baking sheet.
- Freeze for 10 minutes.
- Just before your dough is done freezing, melt 1 cup of chocolate chips. I place them in a bowl and microwave them in 10 second increments, stirring after each increment until the chocolate is fully melted. Be careful not to over cook the chocolate!
- Remove your dough from the freezer and use a spoon to gently coat each ball in chocolate. Place back on the parchment lined baking sheet and freeze for another 10 minutes.
- Remove, sprinkle with sea salt if desired and enjoy immediately or keep stored in the freezer.
If your dough is too liquidy, add more flour a tablespoon at a time. If it's too crumbly, add more almond milk a tablespoon at a time.
Do you indulge in daily treats?