Bob's Red Mill Sweets to the Sweet

Paleo Cookie Dough Truffles

Who doesn’t love cookie dough? Paleo friendly, with all-natural sweeteners, these are cookie dough truffles you can feel good about eating—and gifting!

INGREDIENTS

Truffles ¾ cup Bob’s Red Mill ®

Chocolate Coating ½ cup Coconut Oil, melted ¼ cup Maple Syrup ½ cup Cocoa Powder 1 tsp Vanilla Extract ¼ tsp Kosher Salt Topping 2 Tbsp Bob’s Red Mill ®

Paleo Baking Flour , toasted

¼ cup Bob’s Red Mill ®

Shredded Coconut , toasted

⅛ tsp Kosher Salt 1 cup creamy Nut or Seed Butter of choice (we used Cashew Butter) 2 Tbsp Coconut Oil, melted 2 Tbsp Maple Syrup 1 tsp Vanilla Extract ½ cup Enjoy Life Semi-Sweet Mini Chocolate Chips (optional)

Shredded Coconut , toasted

INSTRUCTIONS

• In a medium bowl, combine toasted paleo flour, toasted shredded coconut and salt. Set aside. • Microwave nut butter, coconut oil and maple syrup for 30 seconds, then whisk to combine. Let cool for 2–3 minutes. • Add the cooled nut butter mixture to the dry ingredients, along with the vanilla extract and chocolate chips. Use a spatula to combine. • Scoop two rounded teaspoons of cookie dough and roll into a 1-inch ball. Place on a parchment-lined baking sheet and freeze for 15 minutes. • In a small bowl, whisk together melted coconut oil, maple syrup, cocoa powder, vanilla and salt. Let sit for 5 minutes, until it begins to thicken slightly. • Remove chilled truffles from the freezer and dip into the chocolate. Set them back onto the parchment paper and top with toasted coconut.

• Refrigerate for 1 hour to set.

Makes 24 truffles.

BOB’S RED MILL E-BOOK | SWEETS TO THE SWEET