Description
Delicious and easy-to-make Paleo Chocolate Chip Cookie Dough Truffles that are dairy-free, refined sugar-free, and perfect for a healthy treat. These bite-sized truffles combine almond flour and coconut sugar with creamy nut butter and dairy-free chocolate, making a decadent dessert that’s both satisfying and guilt-free.
Ingredients
Cookie Dough
- 3/4 cup almond flour
- 2 tablespoons coconut sugar
- 3 tablespoons nut or seed butter of choice (cashew recommended)
- 1 tablespoon non-dairy milk or non-dairy coffee creamer
- 2 tablespoons dairy-free mini chocolate chips
Chocolate Coating
- 4 oz dairy-free chocolate, chopped (equal to 2/3 cup chips)
- 1/2 tablespoon coconut oil
Instructions
- Make the dough: In a medium bowl, whisk almond flour and coconut sugar together until combined. Add the nut or seed butter (stir well before adding) and mix with a spoon. Pour in the non-dairy milk and use your hands to mix until a cohesive dough forms. Stir in the dairy-free mini chocolate chips. The mixture should be easy to roll and not crumbly.
- Scoop into balls: Using a 1/2 rounded tablespoon, scoop the cookie dough into small balls, aiming to get about 12 pieces total.
- Freeze: Place the dough balls on a small cookie sheet lined with parchment paper and freeze for 15 minutes to firm up.
- Melt chocolate: While the dough chills, melt the dairy-free chocolate with coconut oil in a microwave-safe bowl in 20-second increments, stirring between each until smooth. Alternatively, melt gently over medium-low heat in a small saucepan or use a toaster oven’s ‘warm’ function, being careful not to burn the chocolate.
- Dip cookie dough balls: Remove the cookie dough balls from the freezer and use a spoon to coat each ball in the melted chocolate. Place them back on the parchment paper. The chocolate will set quickly due to the cold dough. Refrigerate if you want to speed up the setting process.
- Store and enjoy: Keep the truffles in a covered container in the refrigerator. Enjoy chilled for best texture and flavor.
Notes
- Use a nut or seed butter that is well stirred to ensure even mixing.
- Keep truffles refrigerated to maintain firmness and freshness.
- You can substitute coconut sugar with another paleo-approved sweetener if preferred.
- Non-dairy milk options include almond, coconut, or cashew milk.
- For a smoother coating, ensure chocolate and coconut oil are fully melted and combined before dipping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Paleo
