Cookie Dough Truffles
Vegan Cookie Dough Balls: A Treat You’ll Glow Over
I’m a huge fan of Angela Liddon and her incredible website, Oh She Glows, which has inspired three (when this was posted) fabulous vegan cookbooks. When it comes to vegan cooking, Angela’s recipes are nothing short of amazing, and every dish I’ve tried has been an absolute hit!
One of my all-time favorites? Her cookie dough balls.
Now, don’t get me wrong—I love traditional baking with butter, sugar, and eggs as much as anyone. But sometimes, it’s fun to switch things up and enjoy treats made from whole, nourishing ingredients like nuts, nut butters, Medjool dates… and, of course, a little chocolate.
The recipe below comes from Angela’s Oh She Glows Every Day cookbook, with a tiny twist of my own: I added a bit of Rice Krispies for a subtle crunch, then took it over the top by rolling the finished balls in melted chocolate and sprinkling them with Fleur de Sel. The result? A treat that’s indulgent, wholesome, and completely irresistible.
These cookie dough balls are perfect for snacking, sharing, or simply treating yourself. Whether you’re vegan or just looking for something new, this recipe is a must-try. Enjoy every bite! ❤️🍫
Cookie Dough Balls Recipe
Special Note: You need a food processor for this recipe.
Ingredients:
1 c raw cashews
1/2 c rolled oats
1/2 c Medjool dates
1 tbsp pure maple syrup
1 tbsp raw cashew butter (or almond butter)
1/2 tsp pure vanilla extract
1/4 tsp fine salt
Optional: 3 tbsp rice Krispies (or 2 tbsp mini chipits)
For Chocolate coating:
3/4 c dark chocolate
1 tsp coconut oil
Instructions:
In a food processor, combine cashews and oats. Process until fine flour forms, 30 - 60 seconds. Be careful not to blend to long as the cashews will transform into cashew butter.
Add dates and process again until finely chopped.
Add maple syrup, cashew butter, vanilla and salt. Process until combined. The dough should stick together when you press it between your fingers. If it’s too dry, add a teaspoon of water and process again (this will largely depend on the softness of your dates).
Place dough into a bowl and, if adding, stir in rice krispies or chipits. Don’t be surprised by the density of mixture.
Line a cookie sheet with parchment paper. Grab 1 tbsp of mixture and roll into a ball. Once all the balls are rolled, place in the fridge while you prepare the chocolate coating.
In a small pot over low heat, melt the chocolate and the coconut oil together. Remove the balls from the fridge and, using a spoon, roll each in the chocolate coating and then return to parchment lined cookie sheet. I usually do 3 or 4 at a time and then pause to sprinkle Fleur de Sel on top while it will still stick.
Place in fridge until firm, about 30 minutes. These can also be enjoyed at room temperature.
Store in airtight container in fridge for up to 1 week or in freezer for up to 1 month.
Makes about 15 cookie dough balls.
