This paleo sensation broke the taste ‘o’ meter when it comes to pleasing the taste buds.
These Paleo Chocolate Chip Cookie Dough Truffles are over the top. They are very easy to make and I love the fact that I don’t have to heat up my oven for this one. They should be stored in the fridge as they tend to get soft when left out on the counter. That is ok with me because keeping them cold causes the flavor to get deeper and richer. Not only do they give you energy but they also double as a “good” mood food. They satisfy as a good snack to hold you over till dinner because of the almond flour and coconut oil. Coconut oil is my favorite healthy fat. The benefits of this oil are numerous. It has medium chain triglycerides like myristic acid, lauric acid, caprylic acid, and capric acid. The reason why coconut oil has been used by many to help lose weight is because the medium chain triglycerides have lower calories than the other fats out there and they encourage your body to burn more calories 🙂 Our bodies tend to metabolize medium chain triglycerides (MCT) into energy, totally unlike the long chain triglycerides (LCT) that our body stores for later use. The latter (LCT) is what makes you gain weight.
Paleo Chocolate Chip Cookie Dough Truffles
Ingredients:
2 cups almond flour ( I use blanched )
1/2 tsp. mineral rich sea salt
1/3 cup melted coconut oil ( I use the refined here so as not to have an over powering coconut flavor. Otherwise if you don’t mind ,use the extra virgin coconut oil.
1/4 cup raw honey or you can do 1 teaspoon Pure Monk fruit Sweetener
5-6 droppers Sweet Leaf English Toffee Drops
2 Tablespoons vanilla
1/2 cup “Enjoy Life” chocolate chips to go in truffle mixture (this brand is gluten free, gmo free, dairy free and lower in sugar than most)
**(I buy mine at the Woodman’s Market grocery store) **
If you would like a natural sugar free alternative, you can use Lily’s Chips. (Which I also buy at Woodman’s) or you can purchase here.
3 Tablespoons coconut or almond milk
An additional 1+ 1/2 cup “Enjoy Life” chocolate chips or Lily’s stevia sweetened chocolate chips melted for pouring over the truffles
1 Tablespoon melted coconut oil to add into chocolate chips for coating truffles
Note:
If you do not care for the stronger coconut taste in the extra virgin coconut oil ,you can use
the refined coconut oil which is a neutral oil with no coconut taste to it 🙂
Instructions:
- In one bowl mix the dry ingredients (almond flour, salt, Pure Monk Fruit sweetener if not using honey, chocolate chips)
- In another bowl mix wet ingredients (melted coconut oil,coconut or almond milk, raw honey if not using Monk fruit , vanilla, and english toffee drops)
- Mix all ingredients together
- Put unbleached parchment paper on a baking sheet and form dough balls about 1 inch in diameter
- put baking sheet with dough balls into freezer for about 30-45 minutes
- In a double boiler melt 1 + 1/2 cup chocolate chips with 1 Tablespoon coconut oil or Ghee if you prefer and after they are melted put aside till melted chocolate cools but don’t let it harden
- take dough balls out of freezer and put cooled chocolate over truffles using a spoon
- now put the truffles into fridge until chocolate hardens
- For best results, eat after several hours,(if you are able ) the truffle will be richer the longer it sits
- ENJOY!
Please drop us a comment to let us know what you think of this treat 🙂 Share it if you like!
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