Cookie Dough Truffles

I’m a huge fan of Angela Liddon and her website ‘Oh She Glows’, which has launched two fabulous vegan cookbooks. When it comes to vegan cooking, every recipe in her cookbooks are excellent! One of my favorites are her cookie dough balls. It’s not that I don’t enjoy the traditional baking ingredients of butter, sugar and eggs. It’s just that I like to switch things up by enjoying treats made from whole foods like nuts, nut butters, medjool dates….and a little chocolate. The recipe below is from Angela Liddon’s ‘Oh She Glows Every Day’ cookbook with one small exception…I added a small amount of rice krispies and then rolled the finished balls in melted chocolate and topped with Fleur de Sel.

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:

1. 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.

2. Add dates and process again until finely chopped.

3. 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).

4. Place dough into a bowl and, if adding, stir in rice krispies or chipits. Don’t be surprised by the density of mixture.

5. 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.

6. 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.

7. Place in fridge until firm, about 30 minutes. These can also be enjoyed at room temperature.

8. Store in airtight container in fridge for up to 1 week or in freezer for up to 1 month.

9. Makes about 15 cookie dough balls.