https://www.copymethat.com/r/TBn2TIu3r/cookie-dough-truffles/
16604449
JXnVTVJ
TBn2TIu3r
2024-04-26 12:52:06
Cookie Dough Truffles
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Servings: makes 16 truffles
Servings: makes 16 truffles
Ingredients
- subheading: Truffles:
- 1 cup toasted almond butter (250 g/ 8.8 oz)
- ½ cup chopped walnuts or pecans (58 g/ 2 oz)
- ¼ cup powdered Erythritol or Swerve (40 g/1.4 oz)
- 1 tsp cinnamon or vanilla powder
- ¼ tsp salt
- 2 oz chopped dark chocolate, ideally 85 to 90% (58 g)
- ½ cup coconut flour (60 g/ 2.1 oz)
- subheading: Coating:
- 2.5 oz dark chocolate, ideally 85 to 90% (70 g)
- 1 oz cacao butter or virgin coconut oil (28 g)
- Instead of almond butter, you can use any preferred nut or seed butter - here are some homemade nut butters you can try.
Steps
- In a bowl, mix the almond butter, walnuts (or pecans), powdered Erythritol, cinnamon (or vanilla powder), salt and chopped dark chocolate.
- Gradually add the coconut flour and mix until well combined. Place the dough in the fridge for 1 hour.
- After an hour, remove from the fridge. Use your hands to form 16 truffles and place them on a tray. Transfer into the freezer for 1 hour.
- Meanwhile, melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.
- Remove the cookie dough truffles from the freezer. To cover them in chocolate, use a wooden stick or a fork. Pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Keep turning until the chocolate is solidified. If you have any leftover chocolate, drizzle it over the truffles.
- Place each of the coated truffles on a tray lined with greaseproof paper and place in the fridge for at least 15 minutes before serving.
- Store in the fridge for up to a week or freeze for up to 3 months.