Raw Vegan Peanut Butter Cookie Dough Truffles
By cheferinsimoneuncooked Desserts
May 13, 2016
- Prep: 1 hr
- Yields: 25-30 balls
1Place dates and almond flour in food processor and pulse a few times to break down the dates into smaller pieces. Then add peanut butter, vanilla, stevia, mesquite and lucuma. Process until well combined and comes together in a ball. Make sure to stop and scrape down the sides and bottom a couple of times to make sure everything is being mixed well!
2Add in cacao nibs and pulse about five times.
3*NOTE* This is a very soft dough to work with. If it's too soft, place in freezer for 30 minutes or so.
4Once ready, form and roll into balls about 1-inch in diameter. Place on wire rack that has either parchment paper or paper towels beneath it. Continue until all dough is rolled.
5To make cacao coating, gently melt coconut oil in microwave or on top of stove. Pour into a measuring cup and add sifted cacao powder and yacon if using and stir with fork. Add in vanilla and coconut syrup and stir fairly vigorously until it reaches a smooth consistency and everything is well-combined.
6One by one, drop in a cookie dough ball and make sure it is evenly coated. Lift out of measuring cup with a fork and let excess glaze drain (shake fork a little too). Gently slide ball onto wire rack using other hand and repeat until all balls are coated. Sprinkle each ball with a pinch of fluer de del (don't skip this!) and voila!
7These will store well in covered tupperware in the fridge for a few days...if they make it that long!