Flash in the Pan: No-Bake Caramel Cookie Dough Truffle Balls

[Sometimes, you just want a dish that’s quick and easy–no fuss.  I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]

I think it’s funny that the title of this post will almost take longer to read than it will take you to make these little lovelies!

I was scrounging around our kitchen for a sweet treat over the weekend (not that there’s anything atypical about that around here), when I remembered Hannah’s brilliant Wellness Weekend submission from this week, for No-Bake Anzac Cookie Truffles.  I loved her concept and it suddenly struck me:  who says there has to be chocolate in every dessert I want to eat? (and yes, that thought IS rather atypical around here).

Chocolate, chocolate, chocolate. . . I could eat it for every meal, plus snacks (and some days, I do).  And raw truffles–what could be more delicious? I do love my raw chocolate chip cookie dough truffles (and not just because Ellen loved them, too), but I wanted something a little different, without having to use oats.  Then I spied the half-used bag of puffed rice I’d bought for another recipe but which I don’t particularly enjoy eating for breakfast.

Why not rice crumbs instead? With the cashew-rice crumb base in mind, I added a touch of lucuma for that wonderful caramel flavor as well as one of my favorite spice mixes, Chinese 5 Spice Powder (you can sub cinnamon if you don’t have any or don’t like it).  About 2 minutes later, I had a truffle base that I rolled into tiny balls and popped in the fridge (and a few got popped into my mouth on their way there).

These are less dense than the typical “raw truffle” balls made with lots of nuts and oats, but I loved them as a light snack.  The HH said he thought they tasted too much like rice cereal.  Even though I didn’t have that same experience, I say, “what’s wrong with rice cereal?” Seems to me that flavor combo would be pretty delicious as well.

This recipe yields a small batch. . . great to share with a friend.  If you’re serving to a crowd, double or triple the recipe.

I’m sharing this recipe at Amy’s Slightly Indulgent Tuesday.

Last Year at this Time: Chocolate Pumpkin Pôts de Crème (ACD Stage 2 and beyond; gluten free)

Two Years Ago: Easy Breakfast “Sausage” Patties and Biscuits with Smoked Almond Gravy (ACD friendly; gluten free)

Three Years Ago: The Parable of the Steak (portobello steaks) (not ACD friendly; gluten free)

© Ricki Heller

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Comments

  1. What an interesting use of C5S! I just picked some up this weekend to make Massaman curry!

  2. Amazing how you can turn the simplest of ingredients into something so spectacular, Ricki- These sound fantastic! I never though to pair lucuma and 5-spice before…

  3. Of course every dessert has to have chocolate :-) Though caramel is pretty damn close in deliciousness!

    Never had lucuma before – I had thought it was a slightly citrus taste but if it has a caramel flavour I may need to investigate

  4. Now that you mention that, Johanna, I’d say you’re right, that lucuma does have a bit of citrus to it. But it’s often used in vegan desserts to add a bit of caramely flavor. And so glad you agree with me about the chocolate! ;)

  5. I like the taste of puffed rice so I think these would taste great. I don’t have any lucuma powder on hand but I’m interested in learning more about it.

    • Andrea, I bet you could use butterscotch extract if you have it instead. The lucucma imparts a caramel-like flavor. You’d lose the nutritional value, but the taste would be similar. :)

  6. Oh, Ricki! I’m so honoured to have partly inspired this fantastic creation, and so delighted that the ensuing delight is something that I know I would/will swoon over! Hurrah for blog collaborating and for deliciousness-fuelled friendships across the globe :)

  7. yum! i saw you tweet this, and did not get a chance to comment, so wanted to come back and do that!

  8. Della Melville says:

    These would be perfect for snacks at my daughter’s preschool except they are peanut/nut free. Besides…I’d also like them for myself as I’m a HUGE fan of caramel however, my body really does NOT like cashews!! Any suggestions for a non-nut substitution??

    • You could certainly try sunflower seeds or even sesame seed butter (tahini) instead of the cashews, but of course the flavor wouldn’t be the same. . . I imagine they’d still taste really good, though! To preserve the same color, I’d use the tahini. :)

  9. I’ve been waiting for this one, Ricki! I was totally expecting dates in this recipe, so you surprised me! That first photo is to die for. All those blues and then those delectable cookie truffle balls. Simply fabulous. :-)

    Shirley

    • Aw, thanks, Shirley! We ACD-ers can’t eat dates, sadly (supposedly too much natural sugars), so I had to make due! :)

      • And here I thought I was fairly “up” on ACD. Just as for gluten free, dairy free, whatever … my comment proves that you don’t really get a diet until you are living it. ;-) Now I’m even more impressed than ever with all your desserts, Ricki … since you never have dates at your disposal!

        Shirley

  10. I LOVE your no bake treats Ricki! Always so creative with the spices.

  11. I loved the look of the Anzac truffles too – and now I’ll have to make those and these, they look great! Perfect for using up the puffed rice, which I also bought for a recipe but don’t like as cereal :-)

  12. i am getting inspired by hannah too.. and look at these beauties now.. i love caramel more than chocolate in my desserts.. gasp!.. yeah so i am making these in some form or the other soon..
    just made some coconut almond balls and they tasted like ghee loaded indian coconut laddoos which my dad couldnt tell apart.. So another indian dairy sweet bites the dust!!

  13. Wow! That looks like such a winner!

  14. Yum! I have all the ingredients for this. Thanks for the lovely recipe!

  15. Looks FABulous!!

  16. This is a fun recipe Ricki! I need to get some lucuma so I can try it. I adore caramel! ADORE! Did I say I adore it? :) I would happily double this recipe, just for myself!

  17. ooh, i do love caramel!!! could i use something else for the coconut nectar/vegetable glycerin? those are two things i don’t have…

  18. Oooh Ricki!
    I love the 5 spice in here! Very tasty too! :)

  19. These sound like such a great treat!

  20. Why are these ACD Stage 3 and beyond? Because of the lucuma powder? I’ve never heard of that before but I a just starting ACD next month.

    Thanks for all your great recipes and sharing your experience.

    • Vi, it’s because of the cereal, which is rather processed and has some starches in it. If you can find a “cleaner” version, you may do better with it. But the diet I followed didn’t allow this type of thing until later in the program. Coconut nectar, for me, was at least Stage 2. But everyone is different! :)

  21. Thank you for the information Ricki! :)

  22. I’ve been commenting all over the place about these little gems of yours. They look amazing and although lucuma powder is expensive, I might have to give it a try, especially considering the fact that you don’t need much of it to add such unique and tasty flavor. Plus, anything with Chinese five-spice is a hit with me. I love that stuff! Thanks for this recipe, Ricki. Much appreciated!
    Melissa

    • Aw, thanks so much, Melissa!! Yes, lucuma is expensive, but a little goes a long way. And it just tastes so lusciously delicious. You could always use a bit of carob powder instead–still yummy, just not identical in flavor. :)

  23. Hii! Can you substitute sugar o honey with only glycerin? Is it safe to eat?

    • Hi Karen,
      There is no honey or sugar in this recipe, so not sure what you’re asking? The recipe combines the glycerin with coconut nectar. I use food grade glycerin. Hope that helps! :)
      Ricki

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