Chocolate Chip Cookie Dough Truffles {Paleo & Vegan}

1 2/3 cups blanched almond flour
1/3 cup refined coconut oil melted (refined has no coconut flavor)
1/3 cup pure maple syrup or raw honey (not vegan)
1 tsp pure vanilla extract
1/2 cup mini chocolate chips I used Enjoy Life brand OR homemade chocolate chunks

Combine all ingredients (except for the chocolate chips) in a bowl and stir well until a thick sticky dough forms (it doesn't seem to matter what order you add the ingredients.) Stir in the chocolate chips after the dough is combined, then chill dough in the refrigerator while you make the chocolate.

In a small saucepan over very low heat, whisk together the coconut oil, cacao powder (sift first if your is very lumpy) and maple syrup until a smooth shiny mixture forms (this only takes a minute)
Remove from heat and stir in the vanilla and sea salt. Allow to sit at room temp 5-10 mins - long enough to let the chocolate thicken up a bit for dipping the truffles.

After cookie dough has chilled for 10-15 mins, line a large baking sheet or platter with parchment. Roll dough into small balls and dip each one in the chocolate using a small spoon - chocolate should be the consistency of melted chocolate now. Whisk if necessary, or allow to cool more if it's still too thin.
After dipping in chocolate, place each truffle on baking sheet to cool. Once chocolate hardens, drizzle more over the top if desired, then place baking sheet in the refrigerator 10 mins until chocolate hardens.
Store leftovers in a container in the refrigerator - enjoy!

*You can also melt 1 cup chocolate chips with 1/2 tsp coconut oil to dip the truffles if you prefer not to make your own chocolate!

Cookie Dough Recipe Adapted from Chocolate Chip Cranberry Cookies

Chocolate Recipe Adapted from Allrecipes

Calories: 195kcal

Carbohydrates: 14g

Protein: 3g

Fat: 15g

Saturated Fat: 9g

Sodium: 23mg

Potassium: 107mg

Fiber: 2g

Sugar: 9g

Calcium: 54mg

Iron: 0.9mg