Paleo Chocolate Chip COOKIE DOUGH Truffles! Just six ingredients, no baking required and ready in less than 20 minutes. The perfect healthier treat! Gluten-free, dairy-free, low sugar.
We’re over halfway through with January! Which for me that just means we’re getting (a little bit) closer to warmer weather… Ha, we still have quite a ways to go here in Michigan with winter weather often lasting through all of March into April.
But while so many peeps out there are currently doing detoxes and diets and Whole30’s this January, all I can think is, “Man I am really effing glad I can eat chocolate this month.” For real.
Not that I am bashing those diets. I mean, I did a Whole30 last January and I don’t regret it one bit. But over the course of 2017 I have really changed my mindset around diet and exercise. Basically I realized everyone’s approach to health and wellness is so, so different. “Good for her, not for me.” And taking the time to figure out what works for you could take lots of trial and error.
Being kind to yourself (learning from your behaviors – no judging)
Becoming self-aware (understanding the root of the problem)
Practicing gratitude (being thankful for your health and body – you only have one)
And because I am on the other (more positive) side of all that, I am much more tuned into negative self-talk, “the diet starts tomorrow” conversations, etc. And I just can’t be a bystander anymore. It pains me to here these comments. Because what happens when the “diet” is over? Usually you fall right back into your old habits post-diet.
Again I understand sometimes certain diets work for people. People need structure and a way to form healthier habits. I get that. But it’s the binge-restrict cycle and the negative self-talk I can’t handle. And that is often happening because something deeper is lurking beneath the surface.
I’m a big believer in practicing balance and moderation with all foods. Because when nothing is off limits, you realize you can actually can have your cake and eat it too. Or in this case…
Chocolate Chip Cookie Dough Truffles
And it helps when the treats you’re practicing balance and moderation with are actually packed with nutrient-dense ingredients. Not from a guilt standpoint, but from how you actually feel. At least for me!
what you need
- almond flour
- coconut sugar
- nut or seed butter
- milk or creamer
- dark chocolate chips
- coconut oil
Yes, just 6 ingredients needed here to make these cookie dough truffles. And about 20 minutes before ready for consumption.
All it takes is one bowl for the dough and another bowl for the melted chocolate.
You freeze the cookie dough balls for about 10 minutes to get them nice and cold before dipping into the melted chocolate – this helps set the chocolate faster as well.
I’d recommend using a parchment lined baking sheet here as well so you can gently remove the cookie dough truffles once the chocolate has set.
And just like that these guys are pretty much done!
Happy truffling, my friends.
And here’s to 2018 being the year of finding balance, food freedom and happiness.
- 3/4 cup almond flour
- 2 TBS coconut sugar*
- 3 TBS nut or seed butter of choice (I used cashew)
- 1 TBS non-dairy milk of choice (or a non-dairy coffee creamer)
- 2 TBS dairy-free mini chocolate chips
- 4oz dairy-free chocolate, chopped (equal to 2/3 cup chips)
- 1/2 TBSP coconut oil
- In medium bowl whisk together almond flour and coconut sugar.
- Add in nut or seed butter (make sure it’s well stirred prior to adding) using spoon to stir.
- Add in milk, using hands to mix together as necessary, then add in chocolate chips. Mixture should be easy to roll and not crumbly.
- Using 1/2 rounded tablespoon, scoop cookie dough into little balls – you should get about 12.
- Place balls on small cookie sheet lined with parchment paper; place in freezer for 15 minutes.
- During the last few minutes while the cookie dough is chilling, prepare the chocolate coating: In a small microwave safe bowl, melt chocolate chips with coconut oil in 20 second increments, stirring in between until fully melted. Alternatively you could also melt in a small saucepan over medium-low heat, or if your toaster oven has a “warm” function that will also work. No matter which method you choose, be careful not to burn.
- Remove tray with cookie dough from freezer; use a spoon to dip the cookie dough balls into the chocolate, setting back onto parchment paper. The chocolate should set rather quickly with the cold cookie dough. Pop back in fridge to speed up process if desired.
- Store cookie dough truffles in covered container in fridge. Enjoy!
*You can also sub another dry granulated sweetener if you’d like. If looking to sub with honey or maple syrup, you may need to change dry ingredient ratio.
- Serving Size: 1 truffle
- Calories: 107
- Sugar: 7g
- Sodium: 21mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 3mg
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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