Sometimes I get the hankerin’ for chocolate. My body says ‘yes, you must have this’, and my mind says ‘no, but it’s swimsuit season!’. So I usually try and come to a compromise. How about something chocolatey but small.
I thought about what I could make that was bite-sized and would still be scrumptious for these sweltering summer days. Cookies? No. Brownies? No. What about no-bake chilled truffles? Absolutely!
I made these sea salt cookie dough truffles and they were AH-mazing! I threw them right in the fridge (they would be good companions for the freezer too!) and would pop one bite-sized morsel in my mouth whenever I had the chocolatey craving. This was a much better solution than making a whole pan of brownies and eating half the pan in one sitting (so guilty of this!) and it was better than making a basket full of cookies and secretly eating them all in front of the t.v. (so guilty of this too!).
By refrigerating the truffles, it made me portion control these gluten-free tasties, even though I had no idea that it was going on. It also is an amazing chilled treat on a hot summer day! And who can say no to cookie dough and a no-bake recipe y’all?!? Can you tell that I am just a little bit excited to tell y’all about these little summer treasures?
No-Bake Sea Salt Cookie Dough Truffles:
Sea Salt Cookie Dough Truffles
- 1 cup gluten-free flour I use a 50/50 combo of tapioca and almond flours in this recipe
- 1 stick butter softened (not melted! I made that mistake once before!)
- 1/3 cup packed dark brown sugar
- 1 TBSP Vanilla*
- 1 cup milk chocolate chips
- 2 cups semi-sweet chocolate chips for the outside coating
- Course sea salt for garnish
- Line a large baking sheet with parchment paper.
- In a large bowl, mix the butter, sugar, flour, and vanilla together until just combined. Fold in the milk chocolate chips.
- Shape the dough into one-inch balls and place on the lined baking sheet. Freeze the balls for 30 minutes (or until firm).
- While the cookie dough balls are chilling, heat a medium saucepan over low heat. Add the semi-sweet chips into the heated pan. Stir occasionally, until the chips are completely melted and smooth.
- Using a toothpick, poke a cookie dough ball and dip it into the melted chocolate, covering the entire ball of cookie dough. Place it on the lined cookie sheet once again.
- Immediately sprinkle the sea salt over he hardening chocolate. Continue this until all the cookie dough balls are coated in chocolate.
- Let the truffles sit in a cool area until the chocolate coating hardens. (I sometimes stick them in the fridge before they are completely hardened because it makes them harden faster. I have no patients!)
- Store in an air-tight container in the fridge or freezer for easy sampling!
- Enjoy it messy!
*My fav vanilla to use for this recipe is this N-M Vanilla hands down!