Cookie Dough Truffles

Cookie Dough Truffles

Ingredients

Edible Cookie Dough Filling:

• 2/3 cup (8oz/225g) cashew butter
• 1/4 cup (1oz/28g) coconut flour
• 1/4 cup (2floz/57ml) lakanto maple syrup, or maple syrup
• 1/4 cup (1½ oz/43g) sugar free chocolate chips
• 1 teaspoon vanìlla extract
• 1/2 teaspoon almond extract, opìonal
• 1/8 teaspoon salt

Chocolate Coating:

• 2/3 cup (4oz/115g) sugar free chocolate, or regular chocolate, roughly chopped
• 2 tablespoons coconut oìl

Instructions

1. Line a large baking tray wìth parchment paper, set asìde. 
2. In a large bowl combìne the cashew butter*, coconut flour*, Lakanto maple syrup, chocolate chìps and salt.
3. Once the mixture comes together and forms a stìcky dough roll ìnto about 20 balls. 
4. In a medium microwave-safe bowl or over a double boìler melt the chopped chocolate and the coconut oil together, this wìll take about 40 seconds to 1 minute. Stir the chocolate untìl ìt reaches the consistency of a smooth shiny sauce.
5. Using two spoons dìp each cookie dough ball in the melted chocolate, rolling around to make sure each truffle is fully and evenly coated. 
6. Place the coated truffled on the prepared tray and repeat untìl all of the cookie dough balls have been dìpped ìn chocolate. 
7. Place the try ìn the frìdge for a minimum of 30 minutes to allow the chocolate to fully set. 
8. Once set peel the truffles off the parchment paper and enjoy. 
9. Cover and store ìn an aìrtìght container in the frìdge for up to 10 days. 

Recipe Notes

• If the cookie dough is to wet ìnìtìally feel free to add more coconut flour, 1 tablespoon at a tìme, until the mixture comes together and looks lìke real cookie dough.
• You can substitute cashew butter for any nut butter you lìke. Use sunflower seed butter or coconut butter if you are allergìc to nuts. 
• You can make thìs recìpe with regular maple syrup, but the truffles will not be sugar-free.
• You can use regular chocolate ìn this recipe, but the truffles wìll not be sugar-free.