These delicious chocolate chip cookie dough ice cream truffles are the perfect snack-sized “not so guilty” pleasure! They’re not only refreshing, but also have a rich, chocolatey crunch that will surely satisfy your sweet tooth! Not to mention, they are packed with healthy fats and loads of nutrients!
Place 2 cups raw cashews and 1 cup of almond milk into your high-speed blender and blend until creamy.
Add ¼ cup maple syrup, ¼ cup coconut oil and 1 tsp vanilla bean paste into the blender and blend again until mixed in well.
Pour creamy mixture into a loaf tin (or anything you can easily scoop from), and add ½ cup chocolate chips (or however many you’d like). Fold into mixture.
Place in freezer for 2-4 hours or until firm enough to scoop and roll into balls (this number depends on your freezer). I would suggest checking it after 2 hours and going from there.
In the mean time, for the chocolate coating, melt cacao butter until you have ½ cup of melted cacao butter.
Add ½ cup cocoa powder and 3 tbsp maple syrup to the cacao butter and stir well. Set aside and allow to cool for 10-15 minutes.
When the cookie dough is firm enough, scoop and roll into balls, and dip into the chocolate. The chocolate should harden right away if your cookie dough is cold enough! **
Ready to eat! Store in freezer or fridge.
** If after rolling the cookie dough into balls, you feel they have warmed up (this can happen if you live in a hot or humid environment), put them back in the freezer for several minutes and then dip into the chocolate once they are firm and cold.
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