Vegan Chocolate Chip Cookie Dough Truffles
Ingredients
Cookie Dough
- 12 tbsp Earth Balance, softened (vegan buttery sticks)
- ¾ cup light brown sugar
- ¾ cup vegan granulated sugar or evaporated cane juice
- ½ tsp sea salt
- 1 tsp vanilla extract
- 2 cups + 2 tbsp unbleached all-purpose flour
- 2 tbsp soy milk
- 1 cup vegan chocolate chips
Chocolate Coating
- 18 oz semisweet vegan chocolate chips
- 6 tbsp Smart Balance (vegan margarine)
- 6 tbsp evaporated soymilk∗
*Evaporated Soymilk
- 2½ cups soymilk
How-to
Cookie Dough
- Using a mixer, cream Earth Balance, sugars, vanilla, and salt
- Add flour by the spoonful and mix by hand for about 1 minute. Add soymilk and continue stirring until all flour is incorporated
- Fold in chocolate chips
- Shape dough into 1" balls and place on a parchment paper-lined cookie sheet and freeze for 1 hour
Chocolate Coating
- In a double boiler, combine chocolate, Earth Balance and evaporated soy milk over medium heat, stirring until smooth. Reduce heat to low
- Using chopsticks, dip chilled cookie dough balls into chocolate and place on parchment paper-lined cookie sheet
- Refrigerate truffles until coating hardens about 10-30 minutes
Evaporated Soymilk
- Bring soymilk to a boil over a medium heat, stirring constantly until the volume is reduced to 1 cup. Cool and refrigerate