How to Make Raw Chocolate Chip Cookie Dough Truffles

Raw Chocolate Chip Cookie Dough Truffles Recipe by: GlutenFree
Ingredients: Makes 30 truffles
TRUFFLES:
1 cup cooked chickpeas or white beans, drained
3 tablespoons smooth sunflower seed butter or nut butter
2 tablespoons coconut sugar
1 tablespoon coconut oil
1 teaspoon ground cinnamon
2 teaspoon pure vanilla extract or 2 teaspoons vanilla powder
1/8 teaspoon pure stevia powder or ¼ teaspoon vanilla or chocolate pure liquid stevia, to taste
1/3 cup carob chips, chocolate chips or cacao nibs
3 tablespoons coconut flour
3 tablespoon plain or vanilla unsweetened almond milk or coconut milk
2 ½ tablespoon unflavored or vanilla raw protein powder ( pea or rice)
Pinch of fine sea salt

CHOCOLATE COATING:
½ cup raw cacao powder
6 tablespoons coconut oil
1 teaspoon vanilla extract
¼ - ½ teaspoon pure stevia powder or ½ 1 teaspoon pure liquid stevia
More to taste

Procedures:
To make truffles, process chickpeas, seed butter, coconut sugar, coconut oil, cinnamon, vanilla and stevia in the bowl of a food processor until very smooth. Add coconut flour, almond milk, protein powder and salt and process until mixture comes together in a very soft dough. ( if using chips or cacao nibs, stir them into the dough by hand.) scoop dough by the tablespoon and place the mounds on a cookie sheet. Freeze until just firm. Then roll unto balls. Store uncoated truffles in a covered container in the refrigerator up to 4 days or freeze for longer storage.

To make chocolate coating, place cacao powder, coconut oil, vanilla and stevia in the top of a double boiler. Gently heat ingredients, stirring frequently until mixture is melted and smooth. Remove from heat.

To coat truffles, place a ball of dough on a fork and dip it into melted chocolate to cover. Tap the fork against the rim of the pan so that excess chocolate drips through the tines and back into the melted chocolate. Slide truffle off fork onto cookie sheet. Repeat to coat remaining truffles.

Return cookie sheet to the freezer and chill truffles just until firm. For a thicker chocolate coating. Repeat the dipping process.

Store truffles in a closed container in the refrigerator up to 5 days. May be frozen. End.