Vegan Cookie Dough Truffles
Ingredients
- 1 cup gluten-free oat flour
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil softened
- 1 tablespoon almond butter
- 1 teaspoon pure vanilla extract
- 1 pinch sea salt
- 8 oz. chocolate chips or carob chips divided
- 2 tablespoons chocolate chips or carob chips divided
- flaked sea salt optional
Instructions
- In a bowl, mix together the oat flour, maple syrup, coconut oil, almond butter, vanilla extract and sea salt. Stir well, then add 2 tablespoons of the carob chips. Roll into 8 bite-size little balls. Feel free to double the recipe if you want a larger batch. Refrigerate the cookie dough balls for about 12 minutes.
- Using a double boiler or a stainless steel bowl placed over a saucepan of boiling water, melt the chocolate chips or carob chips. One at a time, drop the chilled cookie dough balls into the melted chocolate, turning it to completely cover it. Carefully place on a piece of parchment paper. Repeat with the remaining cookie dough balls. Feel free to sprinkle with flaked sea salt before they cool and harden. You can also use a spoon to drizzle a little extra melted chocolate on top. Chill the cookie dough balls again before serving.
- Enjoy!