I figured my first post would be something wholesome, healthy, hearty and representative of the wonderful flavors of winter and fall. Or at the very least, something with kale or quinoa in it? Nope, I made truffles. Oh man they’re good. They’re in my fridge right now and I just want to eat them all.
In fact, while making these at 11pm this evening, I purposefully brushed my teeth prior to dipping these sweet balls of heavenly goodness into delicious semi-sweet chooclate… Did that stop me? Well of course not. I can safely say these turned out delicious!
See. I told you this wouldn’t be all hippie vegan celery and parsnips… both of which are great by the way.
These were adapted from a Chef Chloe recipe to make them gluten-free and I added some sea salt and baking soda to snazz em up a bit. Let me know what you think in the comments! You could add peanut butter, pumpkin, banana and nuts to these! What will you try?
Cookie Dough Truffles
Prep time: 1 to 2 hours
Makes approx. 30
What you need:
1/2 cup vegan margarine (I use earth balance)
3/4 cup packed light brown sugar
1/8 tsp sea salt (plus more for topping)
1 tbsp pure vanilla extract
2 tbsp water
1 ¼ cup gluten free all-purpose flour (I use Bob’s Red Mill)
1/3 tsp baking soda
1/3 cup semisweet mini chocolate chips (dairy-free)*
12 ounces semisweet chocolate (dairy-free)*
*I have been trying to figure out if Guittard and/or Ghirardelli semi-sweet chocolate chips are vegan? On the packaging, it says there is no milk in them however it doesn’t explicitly say they’re vegan. Anyone have an answer to this? The blogs are telling me they’re vegan but I’d love a second opinion!
What you do:
- Line a baking sheet with parchment paper.
- Using a mixer, beat margarine, brown sugar, salt, vanilla, and water until combined. Add flour and baking soda and beat until incorporated. Fold in chocolate chips. Cover dough and refrigerate for 1 hour (or freezing for 30 mins works too if you’re in a time crunch!).
- Roll chilled dough into 1 inch sized balls using your hands. Place on prepared baking sheets and freeze for 15 minutes.
- Melt the remaining 12 ounces chocolate in a double boiler or microwave and let cool for a minute or so. Remove cookie dough balls from the freezer and dip each ball into the melted chocolate and remove using two spoons. Place the coated balls back onto the baking sheet and sprinkle with sea salt if desired before they harden. Once all the balls are dipped, transfer to the refrigerator. Chill until the chocolate is set, about 20 minutes or overnight. Store in refrigerator until ready for nibbling!
What do you think?! Did you try these? What’s your favorite sweet treat?
Adapted from Vegan Cookie Dough Truffles