It’s been about 4 million years since I made anything containing chocolate.
This doesn’t mean I haven’t been eating chocolate…I have…I just haven’t made my own sweet treats.
Last night, I made these:
Grain free chocolate chip cookie dough truffles. I have to admit, I didn’t think these up on my own. My inspiration came from Jessica at How Sweet it Is.
I used the cookie dough recipe for my Healthy Chocolate Chip cookies, sans baking soda and with a little added cinnamon.
I’ve discovered an even MORE delicious way to make these… Check out the printable recipe below!
Rolled the dough into balls, and refrigerated for 30 minutes to let them solidify.
Then, I melted some semi-sweet chocolate, and dipped.
Whoa.
These were seriously good. If you’re looking for a sweet treat, you should probably make these, like, now. I love, love, love chocolate! I would only do one thing differently when I make these again–I will dip them in darker chocolate!
- 2½ cups almond flour
- 3 Tbsp coconut flour
- 8 Tbsp butter, softened
- ⅓ cup maple syrup or raw honey
- 1 Tbsp vanilla
- ¼ tsp sea salt
- 1 to 2 cups mini chocolate chips
- plus more chocolate for dipping (optional)
- Allow the butter to soften to room temperature aka mushy and a little bit melty.
- In a medium-sized bowl, combine the butter, maple syrup or honey, and vanilla. Cream these ingredients together with either a hand mixer or manually with a spoon (I did this manually and it turned out fine).
- Once the butter mix is smooth, stir in the almond flour one cup at a time. Then, add the coconut flour one tablespoon at a time: the batter should be firm enough for you to form into balls, but not so dry that the balls fall apart. You may have to play around with the amount of coconut flour, so just add it one tablespoon at a time, mix and reevaluate.
- Add the salt and mini chocolate chips and stir.
- Line a baking sheet with parchment paper. Form the dough into balls about 1 Tbsp big and set them on the tray to chill in the fridge for at least 30 minutes.
- Dip in chocolate if you like, OR you can just eat them plain…they’re pretty good either way.
What sweet treats have you enjoyed lately?
Hello chocolate! These look divine.
Thanks, Betsy!
Great minds think alike, I literally just made some cookie dough balls – like, minutes ago! I did not dip them in chocolate yet, but I will later!
Thanks, Bianca! Let me know how yours turn out!
That seems like a lot of butter. Do you know that fat content?
Hi Mary- Thanks for stopping by! This recipe made about 30 truffles. This means that with the almond meal and the butter, there was about 8g of fat per truffle, 2.7g of saturated fat according to the recipe maker on DailyBurn.com. This may seem like a lot, but remember these are sweet treats, and they’re very rich so you really don’t need more than one or two of them
Thanks for the great recipe! I have made a version of these several times, and I reposted an adaptation of these on my blog (with due credit of course!). Thanks again
Great recipe, can’t wait to try. One question, do these need to be refrigerated once set?
Hi Sara! Yes, I would refrigerate them. In my experience, almond meal baked (or non-baked) goods tend to age faster than wheat flour baked goods. These are also delicious a little on the cold side (or on top of coconut milk ice cream
These look DIVINE! I can’t wait to try them! I have one question though…. do you happen to know the calorie count per truffle? I did see the total fat that you posted, but I’m currently living in the crazy world of counting calories. Thanks!
Hi Marion– I believe there are about 120 calories in each truffle. Only 5 grams of natural sugars. That may seem a little high, but as a once in a while sweet treat, the calories won’t matter much in the long run.
Hi Allison!
I have these sitting in my fridge right now, ready to be dipped in dark chocolate! I halved the recipe, just because I wanted to make sure I liked them, etc. (but REALLY, what is there NOT to like!)…. I did add more almond meal (like you said might be necessary)…. But they seemed very buttery (I did use grain fed butter) And your dough looks much whiter than mine… Did I do anything wrong – I followed your instructions – melted the butter, added the honey and vanilla to the butter – then added that to dry ingredients… added a few chips… And rolled the balls…
I’ll let you know how they come out – but if it sounds like I did anything wrong – let me know! Thanks!!
Hi Lilli! It sounds like you did everything RIGHT! Sometimes they can turn out a little different depending on the almond flour that you use– I used Bob’s Red Mill, which is blanched. When in doubt, just add a little more almond flour– it won’t change the taste or make them too dry like adding regular flour might. How did they turn out?
They were DELICIOUS!!! However, and I wanted to change my post, turns out the one thing I had my dear husband do was cut the butter! Seemed he cut too much and he realized after. But yes, I did what you said, added the flour – and they were sooooo good! They were better the next day! Going to make another batch right now as a matter of fact. Thanks so much!
Any idea for a decadent paleo dessert to bring to someone’s house for dinner??? The husband is a huge foodie and amazing chef so I have to make something fabulous!!
And yes, I used Bob’s flour too – I have tried Trader Joes, but I think the Bob’s Red Mill is much better!
Sorry to bother you again!!!! I think I figured out my problem… I just made another batch, used less butter – but it is so greasy! So I was thinking – do you cream the butter and whip the batter???? Which would make sense. I melted the butter
I just couldn’t figure it out!! Do you think that might be it?
Hi Lilli! I’m so glad that they turned out for you! I’m not a super technical baker by any means, I melted the butter and then whipped it with the vanilla and honey. BUT it would probably work better if you just softened the butter and creamed it with the honey and vanilla…I’ll put that note in there now so that others don’t have this problem! Thanks for the feedback!
ALSO: My favorite decadent paleo dessert right now is either Make it Paleo’s Carrot Cake (http://friskylemon.com/2012/07/17/super-special-birthday-carrot-cake/) OR the flourless mocha-bacon brownies from Practical Paleo. I’m not sure that recipe is online, so you might have to buy the book…but it’s SO worth it! The Food Lovers have a TON of beautiful, delicious desserts on their site as well: http://beta.primal-palate.com/
Let me know if you have any other questions!
A
Thanks again! So funny because I saw your review of those brownies and thought they were perfect! My friend has the book and sent me the recipe but I’ve already ordered the book. And I will check out the carrot cake too! Maybe I’ll make. Going home to make a test batch of brownies now!
I do use the Kerry gold butter on the cookie dough. They were so greasy that I had to squeeze them with paper towels! HOWEVER they taste delicious!! I’ll figure the butter thing out. It HAS to be in my technique.
Love this blog!!!!! Thanks again!!
Hmm…mine were greasy too because the almond flour doesn’t really soak up the butter very well…MAYBE try adding a sprinkle of coconut flour next time? That will definitely absorb the greasy. I haven’t made these in a while, so I think I’ll make them again this weekend or next week and see how it goes…maybe there are so more modifications I can make…thanks again for the feedback! You’re going to LOVE the brownies!
Can you use regular gluten free flour or does it need to be almond meal?
The almond meal adds some texture and substance, but you could try some gluten free flour and maybe add some unsweetened coconut. Let me know what you decide to try!
Made these today and switched the c. chips for coconut flakes. Most definitely drool worthy. Fantastic recipe! Thanks!
You’re welcome, Trish! Coconut flakes sound like a great substitution
Can’t wait to try these! Great recipe!!
These look amazing!! Im cutting out refined sugars and im gonna try this chocolate chip recipe with it!!
http://rawified.blogspot.com/2012/04/raw-chocolate.html?m=1#!
These look dangerously delicious!
I’ve made these before and my 19 year old son LOVES them!! Can you post any additional nutrient content: fiber, protein, I see above the fat is 8g and carbs 5. Thanks.
These look delicious! We’ll have to try these soon!
Any chance of using only coconut flour and this recipe still turning out alright?
Hmm…I think you need the almond flour to “harden up” the truffles. I think that using that much coconut flour would make them a little dry. You could use some gluten-free flour, or another nut flour in the place of the almond flour…OR maybe increase the amount of butter/coconut oil and use coconut flour….I’m not sure how they’re turn out though…let me know how it goes!