Dark Chocolate Cookie Dough Truffles

Dark Chocolate Cookie Dough Truffles
Dark Chocolate Cookie Dough Truffles recipe from Down to Earth Organic and Natural.
Yield
Approximately 1 Dozen Cookies
Vegan
Gluten-Free
Desserts
Ingredients

Chocolate Chip Cookie Dough

  • ¾ cup chopped, ripe banana (about two small bananas)
  • ⅓ cup coconut flour
  • 3 pitted Medjool dates
  • 3 Tablespoons unsweetened cocoa powder
  • 2 teaspoons coconut oil
  • 1 teaspoon nutritional yeast
  • 1 teaspoon miso paste
  • 2-4 Tablespoons liquid (water, milk, coffee, etc.)
  • Handful of chocolate chips (optional)

Chocolate Dipping Sauce

  • 1 (3-ounce) bar very dark chocolate
  • 2 Tablespoons coconut oil
Instructions
  1. To make Chocolate Chip Cookie Dough: In a food processor blend together banana, coconut flour, dates, cocoa powder, coconut oil, nutritional yeast and miso. Blend until smooth, adding liquid as needed to create a thick but creamy texture. Turn out into a bowl and stir in chocolate chips, if using.
  2. Scoop out generous Tablespoons and roll into balls. Layer onto a lined cookie sheet and place in freezer for half hour to firm up.
  3. To make the Chocolate Dipping Sauce: Break chocolate bar into small pieces and place into a glass bowl – be sure that glass bowl is slightly wider than saucepan. Bring a small saucepan of water to a boil, then set glass bowl on top to melt chocolate. Stir constantly until completely melted. Add coconut oil and stir to combine. Turn off heat but keep bowl in place.
  4. Remove one Cookie Dough ball from the cookie sheet and drop gently into chocolate sauce, top-side down. Using a spoon, flip each dough ball to coat all sides. Let remaining chocolate drip off, then place back onto cookie sheet. Let rest in refrigerator for 15 minutes to set chocolate coating. Serve cold or at room temperature, and keep leftovers in refrigerator for up to a week. Enjoy!