My adventures in raw and plant based desserts and the occasional savory recipe creation!
Monday, January 16, 2012
Vegan Chocolate Chip Cookie Dough Truffles with Fleur de Sel
I don't know about all of you, but I enjoy eating cookie dough just as much as baked cookies. I always ignored the warnings about raw eggs, as I secretly swiped spoonfulls of dough from my Grandmother's cookie dough bowl when her back was turned as a child in her kitchen. Good thing I never got sick, and I admit that I haven't made a batch of cookies myself as an adult without "sampling", ok more like indulging in the dough. Good thing pretty much the majority of the cookie dough that I make in recent years is vegan, or contains no eggs, and therefore no risk of contamination.
As I was enjoying some cookie dough last weekend for a batch of cookies, I was thinking how wonderful it would be if I made some just for enjoying in that form. However, dough balls themselves are a bit messy, and would stick together once stored...so I thought dipping them in chocolate and having them be "truffle" style would be perfect!
Now, I know these probably don't qualify as truffles but who says I can't call them that on my own recipe. I was just about drooling at the thought of them. But, what would make them even better in my mind was a little fleur de sel. Salty and sweet is just an irrisistable combination to me especially with dark chocolate!
So I made my recipe for vegan chocolate chip cookie dough, omiting the rising ingredients, since they wouldn't be needed and went to work!
I will admit I ate quite a few of the dough balls before they were dipped in the chocolate because I just couldn't wait, and of course I needed to be sure they were up to my standards!
Once finished they were even better though, with the extra chocolate shell, and sea salt on top! Who knew cookie dough could be even better than it already was.
If you are like me and you cannot resist cookie dough, you must try this, so I have included the recipe. Happy Monday and don't deprive yourself of good cookie dough, enjoy!
Vegan Chocolate Chip Cookie Dough Truffles with Fleur De Sel
Makes about 28
1 cup maple sugar, or granulated organic sugar
2/3 cup coconut oil
3/4 cup pureed silken tofu
1 Tbsp pure vanilla extract
1/2 cup agave nectar
2 1/2 cups whole wheat pastry flour
2 tsp fleur de sel sea salt
1 12 oz bag vegan chocolate chips
10 oz vegan chocolate, chopped
fleur de sel
In a large bowl, combine coconut oil with sugar and beat until fluffy and well combined. Beat in the tofu, vanilla extract and agave nectar until well combined. In a smaller bowl, whisk together flour, salt, baking powder, then add to the large bowl, and mix until well combined. Mix in the chocolate chips, and place in the fridge to chill until firm. Once firm, roll into small 1 1/2 inch balls, and place in the freezer for about 1/2 an hour. Meanwhile, melt the 10 oz chopped chocolate in 30 second intervals in the microwave until smooth, stirring between each heating. Lay out a piece of non-stick foil. Dip dough balls one by one into the melted chocolate letting the excess drain off and place on the foil. Sprinkle with a litttle fleur de sel and repeat with remaining dough balls. Place in the fridge to set chocolate and enjoy! Refrigerate truffles for up to a week (that is if they last that long).