Cookie dough that's healthy?! You better believe it. These cookie dough truffles are high in protein, low in sugar and perfect for a sweet treat or little snack.
1 can chickpeas, drained and rinsed
1/4 cup non-dairy milk
3T coconut flour
3T almond butter (can swap in peanut butter, but it will change the taste)
1/2t vanilla extract
1/4t almond extract
1-3T honey or maple syrup to taste
1/4 cup high-quality chocolate chips
1/4 cup coconut oil
1/4 cup cacao powder
Spread a layer of parchment paper on a large plate or cookie sheet. (Make sure it can fit in your freezer.)
Add the chickpeas to a food processor and pulse until crumbly. Add the remaining ingredients (except the chocolate chips) and blend until smooth. Add in the chocolate chips and stir.
Roll the dough into balls the size of ping pong balls and freeze for about 30 minutes.
When the truffles have firmed up a bit, prep the chocolate coating. In a small bowl, melt the coconut oil in the microwave. Add the cacao powder and stir until well combined.
One by one, drop in a ball and roll it around in the sauce. Remove from the bowl and place back on the plate. Repeat with remaining truffles. You may need to microwave the sauce to remelt if it gets too firm.
Place the coated truffles in the freezer to harden.
Store in freezer.