Saturday, April 14, 2012

Good-For-You Cookie Dough Truffles

I'm feeling pretty mighty in the kitchen right now with how swirly-pretty I made my truffles! And they are good for you! My inspiration you ask? Well... I made the 'No Bake Vanilla Cake Batter Truffles' (from lovesveggiesandyoga.com) for the Easter holiday and they were a huge success. I added a touch of almond extract to the chocolate and that was just the little umphh it needed (for me) to be fabulous. I realized that throughout the week as I was craving these truffles, it wasn't the truffle per say that I wanted, more that crunch factor of the chocolate shell (I stored them in the fridge and oh how I love that slightly hard chocolate shell). As I'm sure we would all agree, craving cake-batter truffles will do nothing for our waist lines and fitting in our skinny jeans so I decided to come up with a healthy truffle alternative. The shell will be the naughtiest part of these, but they will satisfy my texture-craving and be good for my body at the same time. Dark chocolate is approved anyway right? It's chocolate, it's got to be. :)

Now, as I am not an inventor in the kitchen, I used Angela's (of ohsheglows.com) cookie dough recipe as a base for these bad boys. I also doubled the recipe (I might triple or quadruple it next time) because on its own, it just plain wasn't enough. I also did not put any cane sugar in my last batch and I think they are great without it. If I make them more for the purpose of being sweet, I'll probably throw in 1.5 T. So here is the doubled, and enhanced recipe. Enjoy!

Good-For-You Cookie Dough Truffles
1 cup cashews
1/2 cup rolled oats
1.5 scoops Vanilla Sun Warrior protein powder
1 tsp chia seeds
1 tsp ground flax seeds
1 tsp unsweetened shredded coconut
1/2 cup whole wheat pastry flour (I used brown rice, almond, coconut and whole wheat flours)
1 T natural cane sugar (I think this is optional)
1 tsp vanilla
1/4 tsp almond
4-6 T pure maple syrup (I did half syrup and half Xagave)
2 tsp Coconut butter
1/4 cup chocolate chips (optional)

Truffle Shell
Necessary amount of chocolate chips, melted

In a food processor, add the cashews and oats and process until it forms a fine crumble. Add protein powder, chia, flax, coconut, flour and sugar and process for a few more seconds. Add in maple syrup, vanilla and almond. Batter will be just sticky enough to roll into balls. Line 8x8 baking dish with parchment paper and fill with cookie dough balls. Chill about 15 minutes. Dip into melted chocolate chips and place in baking dish to chill in fridge. *As mentioned, I added a touch of almond extract to the melted chips about half way through melting process. It makes the consistency firmer and is not as easy to coat, but still doable. Just gives it that extra umphh. For those of you who have never used melted chocolate chips to dip, put in a glass dish and microwave for 30 seconds at a time (I usually have to do my three times). If you overheat the chips, they become clumpy and you can't fun dip.

3 comments:

  1. YUM YUM YUM YUM YUM!!!!!!!! And gorgeous pictures, too! Tomorrow might just be too long to wait to for one of these bad (good) boys!

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  2. These are to die for!!!! And you shoot a mean photograph to show off these bad boys.

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  3. Well, luckily I got a camera that makes them look pretty because I'm not a photographer! But I MADE them pretty didn't I? The swirlage is impressive! Going to make some more tomorrow but will probably just dip half in chocolate or drizzle. Love what is in them! Woo hoo!

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