Chocolate Chip Cookie Dough Truffles
I can’t think of a better way to eat chickpeas! Yes, chickpeas. These sweet treats are packed with the not-so-secret staple commonly used for vegan raw cookie dough. Notice I didn’t say raw vegan, because the chickpeas do need to be cooked. It does, however, give the texture of raw cookie dough – YUM.
My favorite way of eating these is over a big bowl of ‘nice cream’ and chocolate sauce. I will post the recipe for my ‘nice cream’ soon, but I can already tell you (spoiler alert) it’s 98% frozen bananas.
But for now, here’s how to make the Chocolate Chip Cookie Dough Truffles:
No-Bake Vegan Cookie Dough Truffles
Ingredients
- 1 1/2 cups Cooked Chickpeas
- 1/2 cup Oats (gluten-Free)
- 1/2 cup Nut Butter
- 1/4 cup Maple Syrup
- 1 tsp Vanilla (alcohol-free)
- 1 cup Chocolate Chips (dairy-free)
- 1/4 tsp Himalayan Salt
Instructions
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In a blender or food processor, grind the oats into a flour.
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Add the chickpeas, Himalayan salt, maple syrup, and vanilla. Blend until smooth, adding 1 tbsp of filtered water if needed.
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Add nut butter and continue to blend until fully combined.
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Remove from blender and mix in a bowl with 1/4 cup of the chocolate chips.
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Using a tablespoon, roll small balls of dough in your hand. Law on a non-stick sheet and freeze for 30 minutes.
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In a saucepan, melt remainder 3/4 cup of chocolate chips over low heat until melted. If you want your chocolate coating to be softer, add 1/4 cup of nut milk or filtered water to melted chocolate and stir thoroughly.
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Remove cookie dough balls from freezer and dip into melted chocolate, covering them completely.
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Place in freezer for 20 minutes, or until ready to serve. Enjoy!
Tools to make this recipe:
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