No-Bake Chai Spiced Cookie Dough Truffles

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If you enjoy cookie dough (my hand is raised), and also enjoy the smell, flavor, and feeling of chai spices (raising my hand again), then you'll love these decadent chai spiced cookie dough truffles. No baking involved, and they're made with ingredients you'll feel great about, including a few superfoods such as maca, hemp seeds, cacao powder, and cinnamon, as well as collagen peptides for a protein boost. 

Ingredients: For the cookie dough: 1 cup almond flour 2 TBSP coconut flour 1 TBSP coconut palm sugar 1 TBSP maple syrup 1 scoop collagen peptides -- I like to use Vital Proteins Collagen Peptides (optional -- leave out to make vegan) 2 tsp maca powder 1 TBSP hemp seeds 1/4 cup coconut oil, melted 1/2 tsp vanilla extract 1/2 tsp almond extract 1 tsp dried ground ginger 1 tsp ground cinnamon 1/4 tsp dried ground cloves 1/2 tsp ground cardamom 1/4 tsp ground nutmeg a few pinches of sea salt

For the outer chocolate: 1/4 cup cacao powder 1/4 cup  coconut oil 2 tsp maple syrup 4 tsp arrowroot starch

Instructions: Place all ingredients for the cookie dough in a food processor and pulse until combined.

Transfer dough to a separate bowl and refrigerate for about 10 minute (or just place the food processor bowl in the fridge to avoid cleaning another bowl!).

Meanwhile, add the ingredients for the outer chocolate in a small saucepan over medium heat to saucepan until melted together and combined. Remove from heat and allow to cool slightly.

Line a baking sheet with parchment paper. Remove chilled cookie dough from refrigerator and carefully form small balls of dough. Dip each dough ball in the melted chocolate (I found that getting a big spoonful of the melted chocolate and then rolling the dough ball in the spoon of chocolate gets the best coverage). Place the chocolate-covered dough ball onto the parchment-lined baking sheet, and once all are coated in chocolate, place the sheet of truffles into the freezer to set. Freeze for 15 minutes, or until hardened. Sprinkle tops with a pinch of sea salt to garnish.

Makes 20-25 truffles.