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Chocolate Chip Cookie Dough Truffles

P+W Programming

From Start to Finish: 1 hour

Servings: 10-12 truffles

ORGANICSunflower® Seed Butter

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Chocolate Chip Cookie Dough Truffles

Ingredients

  • 3/4 cup SunButter (we used Organic)
  • 1/4 cup coconut flour (have not tested other flour)
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup (honey will work)
  • 1/2 cup dark chocolate chips
  • 1 teaspoon coconut oil

Directions

  • In a food processor, pulse together SunButter, coconut flour, vanilla extract, maple syrup until completely blended (may form into a little ball).
  • Line a baking tray or cutting board with parchment paper.
  • Using a cookie scooper or your hands, form about 1 tablespoon of dough into a ball and continue until all dough is used.
  • Place in freezer for about 15-30 minutes.
  • In a microwave safe bowl, melt dark chocolate chips and coconut oil in 30-second increments until melted (stir in between).
  • Dip each truffle in the chocolate and cover completely.
  • Line back on baking tray and place in freezer for another 30-60 minutes and enjoy!
  • *Will stay good in fridge for about a week or freezer for a couple of months.

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