Last week was one heck of a week! It started on Monday, when my mac decided not to take a charge, and I had to send it back to the mother ship. I’ve been computer less since then, and now I finally got it back (thanks to my dad who drove to the Apple store for me to get it, thanks Dad J )! Then it was just a mess of a week, it seemed like everything that could go wrong did. The universe was not in my favor! As my husband would say to me “your life is so hard”…
Anyway that’s my sob story of why you haven’t heard from me in a while! The smoke signals and carrier pigeons probably didn’t make it to you in time. But when days or weeks get like that, I always crave carbs and sweets. It’s like some trigger just goes off in my brain, and all I think about is “chocolate, chocolate, chocolate”. This recipe that I’m sharing comes in handy and help curb my sugar cravings, without restrictions.
These are No-Bake Chocolate Chip Cookie Dough Truffles are totally paleo and vegan, and for all you skeptics, melt-in-your-mouth delicious. Just roll these babies together, dip them in chocolate and you have a dessert everyone will love!
Hope you enjoy them!
No-Bake Chocolate Chip Cookie Dough Truffles
Paleo, gluten free, grain free, dairy free, vegan
Makes 8 Truffles
For cookie dough:
- ½ tablespoon flaxseed meal
- 1 tablespoon unsweetened almond milk
- 2 tablespoons melted coconut oil
- 3 tablespoons coconut sugar
- 1 teaspoon organic vanilla extract
- ½ cup packed almond flour
- 2 tablespoons coconut flour
- 1/8 teaspoon salt
- 1 ½ tablespoon dark chocolate chips (Enjoy Life)
For chocolate coating:
- 1/3 cup dark chocolate chips (Enjoy Life)
- 1 teaspoon coconut oil
Line a baking sheet with parchment paper and set aside. In a medium bowl mix together flaxseed meal, almond milk, coconut oil, coconut sugar, vanilla extract, almond flour, coconut flour and salt. Mix together until a cookie dough forms, then fold in the chocolate chips. Roll the cookie dough into 1 tablespoon sized balls and place on the lined baking sheet. Place in the freezer for 10 minutes.
Melt the chocolate chips and coconut oil a double boiler over low heat, stirring frequently. After 10 minutes, take the dough balls out of the freezer. Use a fork to dip each dough ball into the melted chocolate and coat evenly. Transfer them back to the parchment lined baking sheet, and sprinkle sea salt on top if desired.
Place the baking sheet back into the freezer for 20 minutes. Keep in freezer until ready to eat.