Cookie Dough Stuffed Truffles
Vegan, gluten-free, dairy-free, refined sugar-free, high protein, heart-healthy
If chocolate truffles are yummy, then cookie dough stuffed chocolate truffles are out of this world! I set out to create a vegan chocolate treat that is fun to make and to eat while using simple pantry ingredients. I did it: chocolate chip sprinkled, edible cookie dough wrapped in a high protein truffle. A perfect grab-and-go, single serve treat. This is a wonderful recipe for children to participate in making - and a guilt-free snack for children of all ages!
Cookie Dough Stuffed Truffles
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Cookie dough
1 cup oat flour
1/2 cup whole oats
1/4 cup coconut flour
1/4 cup vanilla protein powder
1/2 teaspoon salt
1/2 cup nut butter
1/2 cup maple syrup
1/4 cup plant-based milk
1 teaspoon vanilla extract
1/2 cup baby chocolate chips
Truffle
2 cups pitted, roughly chopped dates
1 cup extra hot coffee or espresso,
3 tablespoons melted coconut oil
1 tablespoon vanilla
1 cup almond flour
1/2 cup shredded coconut
1/2 cup cocoa powder
1/2 teaspoon salt
Chocolate
1 cup chocolate chips
1 tablespoon coconut oil
large crystal salt
Makes 30 cookie dough truffles
Having trouble finding the ingredients or tools to make this recipe?
Find my recommendations here:
Instructions
1. Cookie dough: Combine oat flour, whole oats, coconut flour, protein powder and salt in a large bowl and stir.
2. In a microwave-safe bowl combine nut butter, maple syrup, milk and vanilla. Heat for 30 seconds, then stir well to achieve a creamy batter. Pour nutty batter into flour mixture, stir to combine. Let dough sit for 15 minutes to cool. Once cooled, fold in small chocolate chips.
3. Scoop 1 tablespoon of dough into your hands and roll into small round balls (30 total). Freeze for 30 minutes.
4. Truffle: Combine dates, hot coffee, melted coconut oil and vanilla into a food processor and let sit and soak for 20 minutes while you prepare the dry ingredients.
5. In a large bowl combine almond flour, coconut, cocoa powder and salt. Stir to blend into a chocolatey-crumb consistency.
6. Now that the dates are soaked, blend 2 minutes until a thick dough consistency is formed. Spoon wet date mixture into the dry ingredients, stir to combine all into a thick dough.
7. Scoop balls of truffle dough into round 1.5-inch (4 cm) diameter truffles. Finish using all dough (30 total). Using your thumb, make a pocket in the truffle. Stuff a frozen cookie dough ball into it and close with your fingers. Place stuffed balls in freezer.
8. Chocolate: Melt chocolate chips in microwave with coconut oil, heating in 30 second increments, stirring gently at every 30 seconds until melted.
9. Dip frozen stuffed truffles individually into the melted chocolate and sprinkle with large crystal salt. Let chocolate harden quickly. Enjoy at cool room temperature.
Photos by Brian Byllesby
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!