Recipe: Cookie Butter Truffles
20 May 2015

Recipe: Cookie Butter Truffles

by | posted in: Cookbook, Desserts, Food | 0

A Chasing Cairns Original Recipe

Serving Size: 10-12 cookie butter truffles
Ingredients
  • 12-15 pitted, Medjool dates
  • 2 1/2 tbsp melted coconut oil, DIVIDED
  • 1 tsp vanilla extract
  • 3/4 tsp sea salt
  • 3/4 cup Speculoos Cookie Butter
  • 1 heaping cup dairy-free bittersweet or dark chocolate chips
Method
  1. If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.
  2. Add 1 tbsp melted coconut oil, vanilla, cookie butter, and mix. If it’s not quite combining, drizzle in warm water a little at a time – 1 tsp – scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.
  3. Lastly, add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
  4. Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls.
  5. Using a small melon baller or a Tablespoon and finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set.
  6. Warm the chocolate chips in the microwave in 30 second increments with remaining 1 tbsp coconut oil.
  7. Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
  8. Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
  9. Place back in freezer or fridge to set – about 30 minutes. Serve straight from the freezer or fridge. Let set out for 15-20 minutes to soften. Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 24 truffles.

Leave a Reply