Paleo Cookie Dough Truffle Shuffle!
First of all did you see what I called this blog post?! Second of all when you just read Truffle Shuffle right now did you immediately get a visual of Chunk doing it?! Third of all did I just make truffles so that I could use the title Truffle Shuffle in a blog post? The world may never know. But what’s really important here people is that there are truffles involved! Paleo Cookie Dough Truffles to be exact. Truffles that you can make and stuff your face with like Bon Bons or you can get fancy and “shuffle” them into Paleo Cookie Dough Truffle Pops instead! Oh my gosh this post keeps getting better and better doesn’t it. Goonies never say die!
Paleo Cookie Dough Truffle Pops
1/2 cup browned Kerrygold grass-fed butter or 1/4 cup of ghee
2 cups cashew butter* (or nut butter of your choice)
1/4 cup coconut flour
1/4 cup raw honey (melted)
1/2 teaspoon cinnamon
dash of nutmeg (optional)
1/2 teaspoon sea salt
1/2 teaspoon vanilla
1/2 cup plus 1/4 cup of Enjoy Life Mini Chips (for cookie dough and melted drizzle coating)
Sticks (if you plan on making Cookie Dough Truffle Pops)
1. If you are using Kerrygold then brown the butter by heating it up in a sauce pot on low heat until it becomes golden brown. Take the butter off the burner right after it reaches this point to prevent burning.
2. In a medium sized bowl add the browned butter, cashew butter and coconut flour and stir. Next add the honey, cinnamon, nutmeg, sea salt, and vanilla and stir. You can stir by hand or throw everything in the food processor and mix, whatever is easiest for you.
3. Cover the bowl and place in the freezer or fridge for 1 hour, depending on how cold your fridge is. You want the cookie dough to harden but you still want it to be somewhat pliable so that you can roll it into balls.
4. Take out of the fridge once cooled and then mix in the 1/4 cup chocolate chips. If you add them before going in the fridge they will sink and settle at the bottom.
5. If you are using Ghee it’s pretty much the same process as above, melt it down (it doesn’t brown so just use the microwave or a pot of warm water). Put the melted Ghee into a bowl and mix in the rest of the ingredients until well combined. You can mix by hand or in a food processor, whatever is easiest for you. Then place the bowl in the freezer/fridge. Once the dough has hardened then mix in the 1/4 cup chocolate chips.
6. Take your finished cookie dough and start breaking off sections and rolling them in the palm of your hand into dough balls. They may seem kind of chalky at first but one the heat of your hand warms them they will be just like Play-dough and shape just fine.
7. Once you are finished rolling your Cookie Dough balls, put back in to the freezer/fridge to harden a bit again.
8. Now go ahead and melt down the rest of your Enjoy Life Mini Chips (1/2 cup). I usually melt my chocolate by putting in a stainless steel bowl and placing that bowl over a pot of boiling water then stirring until the chocolate is completely melted.
9. If you want to make Cookie Dough Truffle Pops, first take your stick, dip the top part into some melted chocolate, and then insert it into the Cookie Dough ball. Once you have done this to each of the Cookie Dough balls place back in the freezer/fridge. This is going to harden the chocolate inside the dough ball and give it something to stick to so it doesn’t slide out.
10. Once the Cookie Dough balls are ready, remove from the fridge and decorate with the melted chocolate how ever you’d like. You can cover the Cookie Dough ball entirely in chocolate or do little swirl designs like I did. To dry your pops upright try using a Styrofoam block that you can buy from Michael’s to hold the sticks or even a colander will work. Put the colander upside down and use the holes to put the stick into while the chocolate hardens.
11. If you just want regular truffles, skip the whole stick part entirely and just remove the Cookie Dough balls from the freezer/fridge and decorate with the melted chocolate how ever you would like. Get creative! Once you are done place back in the freezer/fridge to harden the chocolate. Store the truffles in the fridge between eating sessions.
3 cups of raw cashews
2 teaspoons of coconut oil (melted)
few pinches of sea salt
1. In a food processor add your cashews and puree for about 10 minutes or so depending on how awesome your food processor is. You will have to stop and scrape down the sides a few times. Once you start to get a smooth almost dough like consistency, slowly add the coconut oil and then a little bit of salt and puree some more. For this recipe it doesn’t have to be as finely textured as store bought nut butter, just as long as you have a nice smooth consistency you’ll be fine.
Who says you can’t have your cookie dough and eat it too?! I may or may not have been eating all the suicide truffles that jumped off the sticks while I was making my batch. What?! Obviously they wanted to be eaten or they wouldn’t have jumped! Seriously though this recipe is totally delicious and would be a great one to bring to like a baby shower and tie little pink or blue bows around the sticks or even to a bridal shower and put a white veil and a top hat on two of them! Awww, I know, what would you do without me? If you don’t have any parties to go to or anywhere remotely important to be, just make them right now and then eat your Cookie Dough Truffles while you watch the Goonies! Sounds like the best movie night ever if you ask me. In fact invite me over.