I admit it- I definitely ate raw cookie dough while my mom made chocolate chip cookies as a kid. It was just SOOOOO good. But now that gluten, dairy and eggs bother me, I’ve had to find some creative alternatives to enjoying old favorites with a serious healthful boost. Enter Cookie Dough Truffles — gluten-free, dairy-free, egg-free, vegan and candida-friendly.
And honestly, you’ll probably be shocked at the healthy (and admittedly odd) choice of ingredients that make this… but it’s what make it very difficult to feel bad about eating this dessert or feeding it to your kids.
Healthified Raw Vegan Cookie Dough Truffles
These gluten free cookie dough truffles taste really do hit the spot and have a very familiar consistency of the yummy cookie dough you ate as a kid.
Now I know what you’re thinking… “come on, it’s a dessert. Stop telling me it’s healthy.” Well, there’s absolutely no gluten-free flour blends and one could even argue that these cookie dough truffles are grain-free depending on what type of protein powder you choose.
And you’ll never guess that these are made with— wait for it —chickpeas!
Also known as garbanzo beans, chickpeas make the perfect protein rich base for achieving a real cookie dough taste and texture for the filling of the truffles. You’ve also got added protein from your favorite protein powder of choice as well as low-glycemic coconut flour.
Feeling skeptical? To be fully honest, we were at first too! But that skepticism was swiftly thrown out the window after the first bite—these are quite simply, freaking fantastic!
And they’re easily made by adding almost all the ingredients into the food processor, rolling the individual balls to then chill in the fridge, and coating each (if you want) with a chocolate shell. Adding these as a healthful and decadent dessert option after grilled veggie salad paired with crockpot Italian roasted pork is a three course meal to remember!
Behind the Cookie Dough Truffles
We can’t take credit for coming up with this delicious dessert. It’s actually the brain child of Ricki Heller PhD RHN, (with Andrea Nakayama, CNC) who has recently released her new highly anticipated book, Living Candida Free. Ricki is a genius in the kitchen as well as equally brilliant on the topic of healing candida. This new book (which is well worth purchasing) has over 100 new recipes—including the Raw Cookie Dough Truffles—that will not leave you hungry or feeling deprived!
One of the biggest pluses about the book is that it walks you through the process of getting diagnosed with candida and then provides you with everything you’d need to know about tackling this health problem from a nutritional standpoint. If you need a plan and clear directions on how to finally kick candida’s butt, Living Candida Free is hands-down a fantastic place to start.
Why Care About Candida?
Candida overgrowth, a condition that occurs when the natural flora of the digestive system get out of a healthy balance and fungal yeast (candida) begins to multiply and grow systemically, can leave you feeling exhausted, aching, and foggy all while fanning the dangerous flames of systemic inflammation. It can lead to some serious health issues if left unchecked. It’s being called a “hidden epidemic” and is prevalent in the population today. It may also occur in those with preexisting gut damage from years of food intolerance or autoimmune disease (as well as those with weakened immune systems).
Just like the other recipes found in Living Candida Free, raw cookie dough truffles are filled with healthful nutrients that won’t feed bad bacteria or fungus—like candida overgrowth—in the body. This book will help anyone looking to beat candida to reestablish the delicate balance between the good and bad guys in their gut. Ricki Heller is an expert when it comes to doing this the right way… and we’ve been fortunate to have had her as a guest on the podcast talking all about candida.
As we said before, welcoming this book into your kitchen is a no brainer! Don’t just take our word for it—make these cookie dough truffles for yourself and be prepared to be amazed.
Pin This Recipe And Save It For Later
Raw Cookie Dough Truffles
Ingredients
- 1 cup well-cooked and drained chickpeas (or white beans instead)
- 2 tbsp coconut sugar *Note: For Stage 1 Anti Candida Diet, omit the coconut sugar and use more stevia, to taste.
- 3 tbsp smooth natural seed or nut butter (such as almond)
- 1 tbsp Coconut oil
- 1 tsp Ground Cinnamon
- 2 tsp pure vanilla extract (or 2 tsp vanilla powder)
- 1/8 tsp pure stevia powder (or 1/4 teaspoon vanilla or chocolate-flavored pure liquid stevia)
- 3 tbsp coconut flour
- 2 1/2 tbsp unflavored or vanilla raw protein powder (pea or rice)
- 1 pinch fine sea salt
- 3 tbsp plain or vanilla unsweetened almond milk or other allowed nondairy milk or more, as needed
- 1/3 cup homemade carob or chocolate chips
- 1/4 cup raw cocao powder
- 3 tbsp Coconut oil
- 1/8 to 1/4 tsp pure stevia powder, or 1/4 to 1/2 teaspoon (1 to 2.5 ml) pure liquid stevia (or 1/2 teaspoon (2.5 ml) vanilla powder, or 1 teaspoon (5 ml) pure vanilla extract)
Instructions
- In the bowl of a food processor, process the chickpeas, coconut sugar, seed butter, coconut oil, cinnamon, vanilla, and stevia until very smooth. Add the coconut flour, protein powder, and milk and process until the mixture comes together in a very soft dough.
- Stir in the chips by hand; don’t process again. As a snack, you can eat the dough right away.
- For truffles, scoop about 1 tablespoon (15 ml) of the dough at a time and place on a cookie sheet. Freeze until just firm, then roll into balls. For uncoated truffles, store in a covered container in the refrigerator for up to 4 days, or freeze. If coating in chocolate, return the truffles to the freezer while you prepare the chocolate coating.
- Place a medium-size metal or heatproof glass bowl over a small pot containing about 1 inch (2.5 cm) of simmering water (be sure that the bowl is big enough to cover the pot, and that it isn’t actually touching the water). Place the coating ingredients in the bowl and stir frequently until everything is melted and smooth. Remove the bowl from the pot.
- To coat the truffles: Place a ball on a fork and dip into the chocolate, allowing any excess chocolate to drip back into the bowl. Tap the fork against the top of the bowl so that excess chocolate drips through the tines and back into the bowl. Slide the ball off the fork and back onto the cookie sheet, and repeat to coat the remaining balls.
- Return the cookie sheet to the freezer to chill just until firmed up. You may repeat the dipping process for a thicker chocolate coating. Store in a closed container in the refrigerator for up to 5 days. May be frozen.