I've gone a little crazy over these Truffle Cookie Ball things. Not a true truffle, but not really a cookie either, I'm naming them truffle cookie balls, like cake balls, but half truffle, half cookie; and totally delicious no matter what they are called. Did I mention they are no-bake?
This particular batch was such a huge favorite with the kids that I had to hide them in several different places because they kept finding and devouring them. In the end I had only 1/3 of the batch to pack into boxes to send to relatives with all the others.
Aside from being the absolute perfect two-bite size, these little balls are not overly sweet, have terrific texture, and are some of the easiest to roll. The first timer will be alarmed by the amount of coconut oil that coats your hands in the process. Don't be worried, they are not the least bit greasy tasting once the oil solidifies, and the oily exterior means they can be coated easily with just about everything from powdered sugar, to toasted coconut, cocoa powder, chopped nuts, or colorful sprinkles. I am not normally a sprinkles fan, but these little nonpareils added a lovely crunch to the 'Brownie Bites'; a name my oldest daughter gave them after stealing about a dozen over the course of the day.
|Brownie Bite with Coconut|
|Brownie Bite with Cocoa|
1/2 cup coconut oil (organic is best)
1/2 cup chocolate chips
18 (2 packages) chocolate graham crackers
1/4 cup coconut cream (heavy cream could be substituted for a non-vegan version)
1 teaspoon vanilla
1 Tablespoon dark rum, or other favorite liquor (optional, and more can be added to taste)
1/2 cup mini semi-sweet chocolate chips
1/4 cup coating of choice: cocoa powder (add 2 T powdered sugar so it is not too bitter), coconut, sprinkles, etc.
- Melt the chocolate chips and the coconut together, either on the stove or in the microwave (25-30 seconds on high.)
- In the bowl of the food processor, break up the graham crackers and blend them into large crumbs.
- Add the coconut cream, melted chocolate chip mixture, and vanilla. Pulse until the mixture is uniform and combined.
- Test the consistency by using a 1/3 ounce ice cream scoop as measure and press the chocolate mixture into a ball. It takes a bit of squeezing to make the ball stick, but it should form a cohesive ball with the addition of the heat from your hands. If it does not stick, add a bit more cream. Put the test ball back into the processor bowl to blend it all together.
- Add the semi-sweet chocolate chips and pulse only until evenly distributed, being careful not to chop them up.
- Form all the balls as described above and immediately roll them in the coating of your choice.
- Refrigerate on a cookie sheet to harden and then store in an air tight container, either at room temp or in the fridge. The truffle cookie balls also freeze well.
Makes 40 1-inch balls