It’s almost Easter!!! Oh, it is so nice to have something to look forward to! (I know, that sounds very depressing, but the past few weeks have been absolutely jam-packed with trials and tribulations.)
Speaking of the trials and tribulations of late, I do want to take a moment to thank you, my darling readers, for supporting me through it. I don’t know how, but I had a huge increase in traffic to my blog in March! I’d love to hear from those of you who have just discovered my blog – and I’d love to know if anyone has been sending people my way so I can thank you! It has been a very nice surprise in a difficult month, that’s for sure. Thank you all.
And don’t forget to head over to my HHH facebook page, click like, and share the page with your friends. 🙂
Now, let’s get down to deliciousness!
I saw a recipe for Cookie Dough Truffles over on Planning With Kids and decided to tweak them to suit my own requirements, as they just looked so darn yummy (and, I mean, let’s face it – I’m struggling to find reasons to say no to chocolate at the moment). And it’s Easter!
I used Quirky Jo’s almost-raw chocolate, using raw honey instead of rapadura to make it completely raw. I also got impatient and didn’t stir it for as long whizzed it up again at the very end on speed 6, to make sure the honey was incorporated all throughout the chocolate. Last time I used this recipe with honey as the sweetener, I got little pockets of honey in my chocolate. Now, that was actually awesome for eating, but I didn’t think it would be so awesome when trying to coat balls of cookie dough, so I whizzed it to be sure. I’ll list the ingredients below, but will link to Jo’s blog for the method – I don’t want to steal her spotlight! 🙂
At first I thought I would make these gluten-free, dairy-free, nut-free, soy-free, raw, and vegan. I ended up sacrificing vegan and going for naturally-sweetened instead (NO refined sugar, not even rapadura). Although it’s worth noting that the cookie dough itself is vegan – it’s just the honey in the chocolate coating that makes them not vegan.
Cookie Dough Truffles
Ingredients: Cookie Dough
300g deseeded medjool dates (so that’s 300g after the seeds have been taken out)
160g tapioca starch
1 tsp fine sea salt
200g coconut oil
150g raw cacao nibs
Ingredients: Raw Chocolate
200g raw cacao butter
100g raw honey
80g raw cacao powder (or 85g, if you’re sometimes a bit too keen with the chocolate… ahem.)
2 pinches fine sea salt
1) Weigh brown rice, buckwheat and millet into TM bowl. Grind on speed 9 for 1 minute. Set aside.
2) Weigh dates into TM bowl. Chop for 25 seconds on speed 7 – should form into a goopy ball.
3) Add remaining ingredients (EXCEPT cacao nibs) and mix on speed 6 for about 30 secs until thoroughly combined.
4) Add cacao nibs. Mix on reverse, speed 6 for another 20 secs or so.
5) Empty mixture into a bowl and refrigerate to harden for at least and hour or two.
6) Once cookie dough has hardened, get the chocolate going in the TM by following Jo’s method.
7) Take tablespoons of cookie dough and compact into balls (don’t try to roll, just squish around a bit). Set them on a plate/baking tray/some kind of portable flat surface, and stick a toothpick into each one.
8) Put cookie dough balls in the fridge to re-harden until the chocolate is finished.
9) Once chocolate is finished, pour it into a deep container (a glass works well). Get the cookie dough balls out of the fridge and dip one at a time into chocolate to coat. Return to fridge to set.
10) Drink remaining chocolate. Spoon any remaining chocolate over the truffles.
Mmmmmmm. Enjoy! (In moderation, at least until after bedtime…)