Chocolate-Covered Cookie Dough Truffles (via Chocolate-Covered Katie)

When I make the same recipe twice in one week, you know it’s a good one.

I didn’t even realize I had done it until my roommate pointed it out to me.


Me: “No way! I definitely made these last week. I waited a week!”


(Note: Although this recipe is super healthy for a dessert, it still has added sugar, so it’s not really something you want to consume in large quantities several times in a week.)


Roommate: “No, I definitely remember you made them on Monday.”


*Me pondering*


Me: “Ok I believe you.” (Side note: I have the worst memory. Seriously. I joke a lot about having early onset Alzheimer’s (I laugh so I won’t cry). So if you state that something happened (in reference to a situation where I was in attendance) with any sort of conviction, I’ll likely believe you.)


Alright, I’m done with my weird tangents! In conclusion: these are AMAZING. I seriously love them so much. And they’re main ingredient is CHICKPEAS! Katie, you did it again.

On another side note, I’d like to add that my aforementioned roommate didn’t like them. He said it tasted too gritty and mushy (?!). Josh obviously didn’t like it because he’s silly. He said he tasted the chickpeas. And he wouldn’t even taste it covered in chocolate because I made the chocolate sauce from scratch using coconut oil (he despises anything with coconut. Even though I don’t find coconut oil tastes like coconut. Sigh). Just thought I’d be totally honest with you guys. It’s possible it’s just that I wasn’t able to create vegan dessert magic, but I think that with recipes like this, you can’t please everyone, Sometimes, people just can’t get over the idea that they’re eating chickpeas for dessert.



Alright, so getting to the recipe:


Chocolate-Covered Cookie Dough Truffles

(Makes 18-20 truffles)

  • 1/2 can chickpeas or white beans, drained and rinsed (125g after being drained)
  • 1 tsp pure vanilla extract
  • scant 1/8 tsp salt
  • scant 1/8 tsp baking soda
  • 2 tablespoons nut butter or oil (If you use peanut butter, they’ll have a slight “pb cookie dough” taste. I used peanut butter oil)
  • 1/3 cup brown sugar
  • 2 T chocolate chips, or more if desired (I didn’t have chocolate chips so I made chip-free cookie dough. Still came out delish!)
  • 1-2 T rolled oats or quick oats (or flaxmeal) (I used rolled oats)
  • optional: 1 bag chocolate chips, or Healthy Chocolate Sauce
  • optional: nondairy milk if needed, to thin it out (I didn’t use any)

Add all ingredients (except chocolate chips) to a food processor, and blend until very smooth (I mixed everything up with a fork in a big bowl first and then used a hand blender). Then mix in the chocolate chips and form balls. (Katie used a melon baller. I just used a small spoon) You can eat these plain, but if you wish to cover them in chocolate, proceed thusly: Allow to chill in the fridge. Once chilled, make up the healthy chocolate sauce (linked above) OR melt chocolate chips with 2 tsp coconut oil (or shortening). Take the balls from the fridge and cover in chocolate (I literally dunked each ball of cookie dough into my bowl of chocolate sauce and then placed each ball into an individual muffin/cupcake paper. My fingers got messy but it worked, and I did a lot of finger-licking afterwards! Yum!). Then return them to the fridge to harden (this works extremely well with coconut oil in the sauce because it hardens very quickly in the fridge).


The only ingredient that isn’t healthy is the brown sugar. But, even so it has way less than most dessert recipes out there. So enjoy! Live a little! And no guilt, please. 🙂




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