Description
No-bake chocolate chip cookie dough balls dipped in dark chocolate for a healthy take on truffles. Vegan and gluten-free made with, oats, tahini, maple syrup, and extra protein!
Ingredients
Scale
- 1/4 cup (60g) dairy-free yogurt
- 2–3 tbsp (40-60g) maple syrup
- 1/4 cup (65g) tahini (or nut butter of choice)
- 1 tsp vanilla extract
- 1 cup (120g) oat flour*
- 1/4 cup (30g) protein powder**
- 1/2 tsp salt
- 1/3 cup (80g) mini chocolate chips
- 2/3 cup (160g) dark chocolate chips, melted***
Instructions
- Stir together the yogurt, maple syrup, tahini, and vanilla.
- Add the flour, protein powder, salt, and mini chocolate chips. Mix to form a thick dough.
- Scoop/roll into balls. Freeze 2 hours.
- Melt the dark chocolate chips.
- Use a toothpick to pick up each dough ball and dip in the dark chocolate, coating all sides and allowing excess to run off to get a thin snappy coating. Sprinkle with flaky salt if desired.
- Place on a plate lined with wax paper, and refrigerate 5 minutes until chocolate is set.
- Keep in the fridge in an airtight container for up to a week.
Notes
Keywords: gluten free, protein, snack, dessert, truffle, chocolate chip, easy, healthy, tahini, oat, dairy-free