Fresh water peaches
Ingredients
Fresh water peaches
In a mixing bowl add cashew butter, unsweetened vanilla coconut yogurt, honey, vanilla extract, coconut flour, and salt. Use a hand mixer to blend until a thick, sticky dough forms. Next, pour in ¼ cup of mini chocolate chips. Fold together using a spatula.
Place the bowl in the refrigerator for 2-3 hours or the freezer for about 30 minutes. This will give the dough time to set so it's easier to work with.
When the dough has chilled, use a cookie scoop to make 12-15 cookie dough balls. Place them on a parchment paper lined cookie sheet or plate. Chill the cookie dough balls for about 15 minutes before dipping in chocolate.
Melt the dark chocolate with coconut oil in 20 second intervals in the microwave until it's silky smooth. (Stir each time you remove from microwave.)
Dip each ball into the melted chocolate using a fork. Remove from the chocolate and allow the excess chocolate to drip off. Place each chocolate covered cookie dough ball on a parchment paper lined cookie sheet or plate.
Store Cookie Dough Truffles in the refrigerator or freezer until you're ready to enjoy!
– Make sure you use a microwave safe bowl when melting chocolate chips. – Drizzle extra chocolate over each truffle for a fancier look! (I used a fork!) – Sprinkle a light dusting of flaky sea salt on the top of each truffle for a salty & sweet combo. – If the dough still feels sticky, chill in the refrigerator or freezer longer.
FRESH WATER PEACHES
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