When you think of Valentine’s Day, what’s the first thing that comes to mind? Is it:
A) Flowers? Or perhaps
B) Chocolate? No? Then maybe
C) A sugar-free recipe? Or how about
D) A healthy dessert recipe? If not, is it
E) A cookie dough recipe?
Well, if you guessed “All of the above,” you’d be correct about these Black Forest Cookie Dough Truffles I’m sharing today (except for the “flowers” part, that is). Since I consume a sugar-free diet including an abundance of low-glycemic foods, I aim for the combination of those qualities in my desserts as well.
When it comes to Valentine’s Day, I’m a chocolate gal, all the way. (Who am I kidding? I’m a chocolate gal every other day of the year, too. ). Chocolate is my very favorite food, and I love it any which way. In fact, if I could eat chocolate for breakfast, lunch, or dinner, I would. (Oh, wait. Been there, done that.). And if you serve up chocolate in the form of cookie dough—ideally, dipped in even more chocolate—well, then I’m truly in heaven. I’ve always thought that the unbaked dough was the best part of any cookie recipe, anyway. So why not cookie dough truffles? And don’t hesitate to eat this raw: there are no eggs, so no salmonella to worry about!
If you’re looking for a quick, easy, impressive treat to serve as a Valentine’s Day confection, this is your winner! And there’s no need to reserve it for Valentine’s Day; this recipe is perfect any day of the year.
Even though this dough is made from a few simple ingredients, it still offers the same familiar texture of true cookie dough. When combined with the cherries and other moist ingredients, the ground up Erewhon Crispy Brown Rice cereal and cacao magically transform into a batter that simulates perfectly the texture of cookie dough. Of course, you could probably create other flavors as well by adjusting the dry ingredients or perhaps adding chopped dried fruits, seeds or nuts, but my first choice was chocolate.
These Chocolate Cherry Cookie Dough Truffles are a perfect way to say “I love you,” whether or not you share them with anyone else. And, as it turns out, the recipe intentionally yields a fairly small number (5 or 6 truffles)—perfect to enjoy on your own if that’s your choice. Because really, shouldn’t we make a point of treating ourselves once in a while? Next up, I’m thinking I’ll go out and buy myself a lovely bouquet of flowers for the occasion, too.
What special treats do you enjoy for Valentine’s Day or other special occasions? Do they involve chocolate?
Black Forest Cookie Dough Truffles
This recipe is a snap to make, ready in about 20 minutes. Dipped in chocolate, they make a lovely special occasion treat; but do try them rolled in the cereal-cacao coating too, as a delectable everyday snack.
2 Tbsp (30 ml) coconut sugar (or other sugar)
1 Tbsp (15 ml) nondairy milk of choice (I used unsweetened chocolate almond)
1/2 tsp (2.5 ml) pure vanilla extract
1/2 cup (120 ml) Crispy Brown Rice cereal
1 Tbsp (15 ml) raw cacao or unsweetened cocoa powder
1/4 tsp (1 ml) pure stevia powder *
Pinch fine sea salt
2 Tbsp (30 ml) smooth natural cashew or macadamia butter
4 large fresh or frozen pitted cherries quartered (about 2 Tbsp or 1.5 oz); or use 3 large soft prunes or Medjool dates, quartered
Optional: 1 Tbsp (15 ml) cacao nibs, mini chocolate chips or chopped chocolate
Make the Truffle Filling: Place a large piece of plastic wrap over a clean dinner plate and set aside.
In a small bowl, mix the coconut sugar, milk and vanilla to begin dissolving the sugar. Set aside while you proceed with the other ingredients.
In a mini food processor or Magic Bullet, whir the 1/2 cup rice cereal, one Tbsp cacao powder, stevia and salt until powdered. Add the cashew butter and sugar/milk mixture. Process until it comes together in a soft, sticky “dough.” It will seem too soft to roll into balls; this is as it should be (as it sits, the cereal will absorb any excess moisture to create a cookie dough texture). Add the cherries and pulse until they are finely chopped and incorporated into the dough. If using, stir in the cacao nibs or chocolate chips.
Using a small ice cream scoop or teaspoon, drop mounds of the mixture onto the plastic-lined dinner plate. Freeze for 15 minutes or until firm.
While the truffles chill, make the truffle coating: In a clean food processor or Magic Bullet, whir the 3 Tbsp cereal and 2 tsp cacao to a powder. Place in a small bowl.
Roll the frozen dough in your hands to create small balls (your palms will likely need to be rinsed clean once or twice during this process, as the dough may be sticky). Then, roll each ball in the truffle coating. Allow to firm up in the refrigerator.
Makes 5-6 truffles. Store, covered in the refrigerator, up to 5 days.
*Note: if you prefer, you can replace the powdered stevia with 1/2 tsp pure liquid stevia; in that case, add the liquid stevia to the sugar/milk mixture.
Variation: For a fancier finish, you can also melt about 1/2 cup (120 ml) sugar free chocolate chips and 1/2 tsp (5 ml) coconut oil in a small bowl and coat the truffles: holding truffles one at a time on a fork, drizzle the chocolate over each while allowing excess to drip off into a bowl (you can then reuse it to coat more truffles)
Suitable for: ACD Stage 3 and beyond; refined sugar-free, gluten-free, dairy-free, egg free, soy-free, yeast-free, vegan.
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