Saturday, 16 March 2019

Vegan Cookie Dough Truffles

These truffles are such a treat. Something that you just want to eat 5 in a sitting treat. Or more, you know, if you're feeling wild 😜Seriously though these cooke dough truffles are super tasty and super vegan. I always feel like such a winner when I make tasty vegan treats, not that there's anything too complicated to it, but just that I've succeeded again in proving that vegan doesn't equal boring!

Vegan Cookie Dough Truffles

I first made cookie dough truffles years ago, when I wasn't vegan. I used condensed milk and all sorts of milk chocolate, but veganising (we're totally making that a word) foods is so easy now as there's an abundance of vegan alternatives out there. I opt for dark chocolate, however you could also use dairy free milk or white chocolate if that's what you fancy!

During my venture into cookie dough truffles years ago, I made the mistake of using self raising flour. I don't know quite what went wrong, but when I'd left the dough to chill and started trying to form it into balls and coat them in chocolate, the self raising flour started to, well, RISE! The truffles were exploding and just an all round mess! So my top tip for this recipe, use plain flour!! 

Vegan Cookie Dough Truffles
This recipe is a little time consuming, so make sure you have set aside part of your day to make these truffles, or enlist a helpful pair of hands to assist you in the process - you can pay them in truffles if you're feeling nice! 

Will you be making these truffles? If you do, show me how they turn out on Instagram using #susiechef 

Vegan Cookie Dough Truffles


Total time: 2 Hours (including chill/set time)
Yield: 40 Truffles
Ingredients
  • 200g Dairy Free Butter
  • 150g Soft Light Brown Sugar
  • 1 Tbsp Golden Syrup
  • 200g Dark Chocolate Chips
  • 1/2 Tsp Vanilla Extract
  • 350g Plain Flour
  • 400g Dark Chocolate
Cooking Directions
  1. Beat your dairy free butter until it is soft, then mix in the sugar.
  2. Once light and fluffy, stir in the golden syrup and 150g of the chocolate chips, set the other 50g aside for decorating the truffles.
  3. Fold in the flour then the vanilla essence.
  4. Transfer your dough to a tupperware box and chill in the freezer for at least 30 minutes.
  5. Melt your 400g of dark chocolate in a bowl over a pan of hot water.
  6. Line a large baking tray with greaseproof paper or reusable silicone sheets.
  7. Using a teaspoon, take small spoonfulls of the cookie dough and roll it in your palm to make a ball, then place this on a fork and drop into the melted chocolate to coat.
  8. Remove from the melted chocolate, shake off the excess chocolate then carefully place on the lined baking tray.
  9. Top with the chocolate chips (or sprinkles if you fancy it) then repeat with the remaining cookie dough.
  10. Leave to set at room temperature, then transfer to tupperware and store in the fridge for 3-4 days.


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