Quick and easy 5 ingredient cookie dough truffles, ready in 15 minutes. Vegan and gluten free.
Sometimes when you want to eat dessert, you want to eat it right now. Unfortunately, I don’t have a recipe for you that appears out of thin air; you’ll have to go see David Blaine for that one. However, these truffles are the next best thing.
With only 5 ingredients to throw in the food processor, these tasty little cookie dough balls come together in less than 20 minutes. If you’re too eager to wait to form them into balls, just grab a spoon and dig in. I won’t judge. I’ve been there.
This recipe is not only gluten free, dairy free and refined sugar free, but it’s nut free as well. Sometimes when my stress levels are high, my body has some not so fun reactions to nuts, like hives and heart palpitations, which only makes me more anxious, causing the symptoms to worsen.
Anyway, this made me wonder what it would be like to have an actual allergy to nuts, and have to completely avoid them altogether.
The tahini works really well in these cookie dough truffles. The coconut sugar overpowers the taste of the tahini, so if you’re worried about it tasting too much like hummus, have no fear.
If you’d like to switch out the tahini, for another nut or seed butter, I’ve had great success with peanut and almond butter. I’m sure any substitution would be fine, they’ll just have a different flavor depending on which butter you go for.
- 1 ½ cups Chickpeas
- ¼ cup Tahini
- ⅓ cup Coconut Sugar
- ⅓ cup Dark Chocolate Chips or Chocolate Bar cut into chunks
- 1 tsp Vanilla
- optional1 cup Dark Chocolate for dipping
Combine chickpeas, tahini, coconut sugar and vanilla in a food processor and blend until smooth. You may have to stop to scrape down the sides with a rubber spatula halfway through blending.
Add the ⅓ cup chocolate chips and pulse a couple times until mixed throughout the mixture. (Can also mix by hand)
Using a cookie scoop or 1 Tbsp measuring spoon, scoop the mixture , place between your hands and roll it back and forth until rounded into a ball. Continue until the batter is gone.
If dipping in chocolate, melt your chocolate in a double boiler or microwave. Once melted, roll the truffles in the chocolate one at a time until coated and remove with a fork, making sure to wipe excess chocolate off on the side of the bowl as lifting out. Store in fridge or freezer.
*You can add ½ tsp of coconut oil to the chocolate when melting to thin it out