Raw Chocolate Chip Cookie Dough & Cookie Dough Truffles

This recipe is for anyone who loves cookie dough almost more than the actual cookies.  I actually prefer the cookie dough, so I set out to create a raw recipe that I could feel good about.  With this recipe, it’s okay to eat large spoonfuls straight out of the bowl.  I also included an option for Chocolate Chip Cookie Dough Truffles.  They are great, assuming you don’t eat your whole bowl of cookie dough first, like I did on the first batch.

 If you need an immediate cookie dough fix, you can forgo the chocolate chips and substitute cacao nibs.  I do suggest trying the chocolate chips though.  They don’t take very long to make, and the cookie dough tastes much more authentic.

Raw Chocolate Chip Cookie Dough

1 1/3 cups almond flour

3 tablespoons almond milk

1 teaspoon vanilla extract (omit if you are strictly raw and add 1/2 teaspoon ground vanilla bean)

1/8 teaspoon ground vanilla bean

2 tablespoons agave nectar

½ teaspoon salt

½ cup raw chocolate chips or cacao nibs

1.      Pour the almond flour, almond milk, vanilla extract, vanilla bean, agave, and salt into a medium sized mixing bowl.  Stir until well combined.  Fold in the chocolate chips or cacao nibs.

2.      Eat, or refrigerate.

Raw Chocolate Chip Cookie Dough Truffles

Yield: About 12 truffles

Raw Chocolate Chip Cookie Dough

Raw Chocolate Sauce

1.      Roll 1 recipe of Raw Chocolate Chip Cookie Dough into about 12 truffle sized balls. 

2.      Cover a cookie sheet with parchment paper.

3.      Dip the cookie dough balls into the chocolate sauce placing each onto the cookie sheet to set.  Place in the freezer for five to ten minutes until the chocolate is firm.

4.      Dip the truffles a second time in the chocolate sauce placing them back on the parchment paper.

5.      Place in the freezer until they are set.  Enjoy!

6.      Keep in the freezer until you are ready to eat them.  They will stay soft inside with crisp chocolate outside.