Vegan, DF & GF Cookie Dough Truffles

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INGREDIENTS

  • 1 cup cashew butter (I used @justins)

  • 1/4 cup maple syrup 

  • 1/2 tsp vanilla extract 

  • 1/3 cup coconut flour (I used @bobsredmill) 

  • Dash of cinnamon 

  • Pinch of sea salt 

  • 1/4 cup DF chocolate chips (I used @enjoylifefoods)

  • Optional: 3-4 scoops @vitalproteins collagen peptides (this will make it non-vegan)

  • Chocolate coating: 1 chocolate bar (@evolvedchocolate) and 1 tsp organic coconut oil (@nutiva) 

  • Optional topping: hemp seeds or sea salt

DIRECTIONS

  1. Mix cashew butter, maple syrup and vanilla extract in a mixing bowl.

  2. Add in cinnamon and coconut flour and mix into dough. Slowly add in chocolate chips.

  3. Using an ice cream scooper, create balls of dough and roll in hands to make smooth.

  4. Place on a plate and set in freezer for 15 mins. to solidify

  5. Melt 1 vegan dark chocolate bar and 1 tsp coconut oil in microwave bowl - 30 sec. / stir / 30 sec. / stir until melted 

  6. Using two forks, place cookie dough balls in bowl of melted chocolate and drip excess off before putting on plate with parchment paper. Repeat for all balls.

  7. Top with hemp seeds or sea salt. Place back in freezer for 15-20 mins. Store in fridge! 


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