Made with only 4 sugar, gluten, grain, and dairy-free ingredients, plus a few more, these my Cookie Dough Truffles are an indulgence fit for pre- or post-workout.. or of course, a midnight snack.
Line a large baking tray with parchment paper, set aside.
In a large bowl combine the cashew butter*, coconut flour*, Lakanto maple syrup, chocolate chips, vanilla if using, and salt.
Once the mixture comes together and forms a sticky dough roll into about 20 balls.
In a medium microwave-safe bowl or over a double boiler melt the chopped chocolate and the coconut oil together, this will take about 40 seconds to 1 minute. Stir the chocolate until it reaches the consistency of a smooth shiny sauce.
Using two spoons dip each cookie dough ball in the melted chocolate, rolling around to make sure each truffle is fully and evenly coated.
Place the coated truffled on the prepared tray and repeat until all of the cookie dough balls have been dipped in chocolate.
Place the try in the fridge for a minimum of 30 minutes to allow the chocolate to fully set.
Once set peel the truffles off the parchment paper and enjoy.
Cover and store in an airtight container in the fridge for up to 10 days.