Cookie Dough Truffles, Take Two

It’s been a while since my three-year-old ate beans other than in tofu. It’s also been a while since I whipped up a batch of my cookie dough truffles. Thankfully, I can solve both problems with one delicious and nutritious treat!

The first time I made these truffles, I used peanut butter and garbanzo beans as the base. This time, I’m using sunflower butter (which has also made appearances in my power balls and bars) and great northern beans. Like many beans, great northerns are jam-packed with fiber, protein, iron, and folate. Beans are a true super food and incredibly versatile. They’d have to be if I’m using them in dessert, right?!

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Please excuse the mushed appearance of these beans, which came from a can. Remember, always try to buy dry beans and soak and sprout/cook them yourself. I am working on finding a system that works for me, but for whatever reason, I have a terrible time digesting beans that I’ve prepared. They are the only item I buy canned, ideally organic and/or with no salt added whenever possible.

Anywho, today’s PSA aside, we are ready to roll, literally! These truffles make for an easy snack for humans big and small…

…or, dip them in melted dark chocolate, let harden, and bring to a party. I love seeing the look on people’s faces when they can’t get enough of my food and then I tell them it’s vegan. Since when is vegan food supposed to be repulsive?! 🙂 Enjoy!

FORMULA BASE: COOKIE DOUGH TRUFFLES

Yields 16-20 balls

  • 1 ½ cups cooked or sprouted white beans (e.g. garbanzo, great northern, cannellini, etc.) –> I’m using great northern.
  • ½ cup seed or nut butter (nuts/seeds ONLY) –> I’m using sunflower.
  • 1/8 cup+ liquid sweetener (e.g. agave syrup, maple syrup, etc.) –> I’m using pure maple syrup.
  • ½-1 tsp extract (amount depends on flavor intensity) –> I’m using homemade vanilla.
  • Pinch of pink Himalayan sea salt (optional) –> I’m opting out.
  • ½ cup chips (e.g. chocolate, dried fruit, chopped nuts, etc.) –> I’m using a heaping ¼ cup of mini-semi-sweet chocolate chips (vegan). This time around, my dough was a tad too sticky to roll, so I also added ¼ cup ground flaxseed and unsweetened desiccated coconut (I keep both on hand in my pantry at all times).

Combine all ingredients—except the chips—in a food processor and run until smooth.

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Transfer dough into a bowl and stir in chips. Using a melon baller or teaspoon, form into balls and roll in your hands until smooth.Ready to eat immediately! Store leftovers in the fridge.

 

 

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