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.

 

 

Protein-Packed Cookie Dough Truffles

Alright guys, today’s formula is something you need to taste to believe. I’m making cookie dough truffles that contain no eggs, no oil, and no flour, and that do contain garbanzo beans. What?! I know, I was skeptical, too, but these are seriously delicious and have the same texture as a traditional cookie dough. Just how does this work?!

First of all, let me start by saying that in my opinion, eating cookie dough is sometimes more satisfying than eating the baked cookies themselves. I know you were thinking the same thing, so I’m glad we got that covered. 🙂

I found this idea for a bean-based cookie dough on Instagram (@bestofvegan, @chiacathy), where I follow a number of vegan cooks, chefs, and bloggers. I immediately captured a screen shot so that I could easily come back to the idea when I was ready to incorporate beans into a dessert. Gotta wrap your head around that one…

Having heard of bakers sneaking black beans into brownies pretty well unnoticeably, I thought that this idea definitely held some merit. With thousands of likes on the picture (which looked just like cookie dough) and the recipe, I just knew that these had to be good. On top of looking and tasting delicious, loaded with beans and nuts, these truffles are a protein-packed sweet snack that is waaaaaaay better for you than that dough that comes in a log in the refrigerated section.

Due to their nutritional benefits and simplicity, these truffles remind me a lot of my power balls, which are always a success. I’ve now mastered many a flourless dough that yields a not-too-sweet, perfectly shaped little bite that pleases my whole family, satisfying their sweet teeth and providing them with a valuable source of protein at the same time.

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So, I took the recipe I found on Instagram and made it my own, into a Fresh Formula of course! I had Travis taste the first truffle and he said he would have liked it to be a tad sweeter, so you’ll see that reflected in the ingredients below. Since I opted for semi-sweet chocolate chips, the sweetness level was perfect for me, but certainly the type of chip you select will make a big difference.

Travis’s overall reaction to the garbanzo bean cookie dough bites? “I am kind of in shock.” He couldn’t believe how yummy such an unexpected combination of ingredients could be. Having made traditional chocolate chip now, I am already fantasizing about chocolate mint, lemon almond, and whole host of other cookie dough flavors. Give these little delights a try!

FORMULA BASE: COOKIE DOUGH TRUFFLES

Yields 16-20 balls

  • 1 ½ cups cooked white beans (e.g. garbanzo, great northern, cannellini, etc.) –> I’m using garbanzo.
  • ½ cup seed or nut butter (nuts/seeds ONLY) –> I’m using peanut.
  • 1/8 cup+ liquid sweetener (e.g. agave syrup, maple syrup, etc.) –> I’m using agave.
  • 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 mini-semi-sweet chocolate chips (vegan).

Combine all ingredients—except the chips—in a food processor and run until smooth. Transfer dough into a bowl and stir in chips.

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Using a melon baller or teaspoon, form into balls and roll in your hands until smooth.

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Ready to eat immediately! 🙂 Store leftovers in the fridge.

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