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Thursday, September 26, 2019

Paleo and Keto Cookie Dough Truffles

Hey guys! It's been a little while. Things have been pretty crazy on this end, as it always is when I have any signifcant gap in blog posts. We spent the greater part of this year saving up to buy a home and we are finally here! We have been busy trying to make our house a home. I am enjoying it so much that I even considered putting up a home renovation page on the blog for fun. Please let me know if that is something you'd be interested in!

Last weekend I was dying for cookie dough. At 7 months pregnant, cravings are becoming quite the norm. I haven't been eating the best, so I opted to make something that would be good for the both of us.

These truffles are super yummy and super easy to make. I am by far a chocolatier.. so my chocolate work is not the prettiest, but man.. these are so good, it really doesn't matter what they look like.

If you decide to try these, please share your photos and thoughts below. I can't wait to see your creations!

**This post contains affilate links. I may receive a small commission of what you order through these links**








Paleo and Keto Cookie Dough Truffles
(paleo, gluten-free, keto, vegan)
Serves 12-18


Ingredients:

  • 1 1/2 cups nut butter (I like cashew butter, but you can use almond, peanut, macadamia, etc)
  • 2-3 tablespoons cococnut flour
  • 2 tablespoons choczero sugar-free vanilla syrup or maple syrup for paleo
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt (if nut butter is unsalted)
  • 1/4 cup choczero baking chips or dark chocolate chips for paleo

Process:

1. In a food processor, combine nut butter, 2 tablespoons of coconut flour, syrup, vanilla, and salt.
2. Pulse until combined. The mixture should start to form into a ball. If it's not at this stage yet, add another tablespoon of coconut flour.
3. Taste mixture, and adjust sweetener if necessary.
4. Remove from food processor and stir in chocolate chips.
5. Roll out small balls of cookie dough and place on a parchment-lined baking sheet.
6. Freeze the cookie dough balls for 30 minutes.
7. In the meantime, prepare the melted chocolate by setting up a double boiler or a glass bowl on top of a pot of simmering water.
8. Slowly melt chocolate until shiny. Drop each cooke dough ball in the chocolate, coat, and then remove with 2 forks. Transfer back to the parchment-lined baking sheet and let cool in the fridge.
9. Store in an airtight container and enjoy for 7-10 days (if they last this long).




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