These chocolate chip cookie dough truffles are made with almonds, coconut oil, honey, chocolate chips, vanilla and a dash of salt, and can be coated with chocolate or served plain. (The first batch disappeared before I got a chance to dip them.) Once you try these tasty little cookie bites, you’ll be hooked. Even my somewhat finicky husband loves them. They’re a great way to get more coconut oil into your diet. (The Tropical Traditions website has a great recipe page with dozens of recipes using coconut products.)
Chocolate Chip Cookie Dough Truffles
Adapted from the Tropical Traditions coconut oil recipe page
1 1/4 cup almond flour*
1/4 teaspoon salt
1/4 cup honey (adjust to taste)
1/4 cup coconut oil, melted (refined for no flavor, virgin for coconut taste)
1 1/2 teaspoons vanilla extract
1/4 cup chocolate chips ( I used Enjoy Life semi-sweet mini chips)
Chocolate Coating (optional):
2/3 cup chocolate chips
1 1/2 tablespoons coconut oil
1. Mix flour, salt and honey in a bowl.
2. In a smaller bowl, mix all wet ingredients and pour into the dry and mix well.
3. Fold in the chocolate chips.
4. Roll into inch sized balls and place on a plate or lined cookie sheet.
5. Place in the freezer for 30 minutes.
Chocolate Coating (optional):
1. In a double boiler or saucepan placed over simmering water, melt the chips and coconut oil.
2. Once melted, remove from heat and dip each ball into the chocolate with a spoon and return to plate or cookie sheet.
3. Place the balls back into the freezer for the chocolate to harden, and store in the fridge or freezer.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal. I soaked my whole almonds overnight in salted water, then skinned and dehydrated them. (Nourishing Traditions style crispy nuts). I find it better to process the ground almonds in small batches, so you get almond flour instead of almond butter.
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Featured at Real Food Wednesday.