Grain Free Paleo Almond Butter Better Cookies Covered in Chocolate for a decadent holiday treat!
Why We Love this Recipe
Perfect for the holidays! When you are running around the kitchen glazing ham, baking casseroles, and peeling eggs it’s such a treat to have those few side dishes and desserts that are low energy and no fuss. You can make this recipe in a food processor or by using your hands to crush and mix. A few trips to the fridge and you’ve got a delicious dessert for your immediate family, or maybe just for yourself! The Grain Free Better Cookie is a great option for holidays because it is Paleo, Vegan, Grain Free, and Gluten Free meaning even family members who have dietary restrictions can enjoy their favorite holiday flavors with a twist.
Versatile. There are two Better Cookie flavors to choose from as the base of your truffles, Salted Chocolate Cashew and Almond Butter. This also means that the flavor combinations are essentially, endless. This recipe involves only a few ingredients: Better Cookies, Nut Butter, and Chocolate. If you want Peanut Butter or Chocolate Hazelnut Butter instead, go for it! Looking for a Chocolate Peppermint vibe with your dessert? Mix chopped peppermint pieces into the base and consider using a cream cheese base. Feeling fruity? Add Cranberries to the recipe below and consider using white chocolate instead of dark.
Ingredients. The Grain Free Better Cookie offers clean snacking for everyone with a base of cassava flour and date paste. We are throwing in some more almond butter, a little maple syrup and dark chocolate chunks. These turned out perfectly sweet, a nice indulgent two-bite treat. That’s what a truffle should be! If you like things a bit less sweet use half of the maple syrup or leave it out altogether.
Okay enough of talking about why we love it, it’s time to make these Paleo truffles! First, you need to crumble your Grain Free Better Cookies. You can do this with your hands or with a food processor. If you don’t mind having chunks of whole and sliced almonds, use your hands! These soft cookies are not difficult to manipulate. Once the cookies are crumbled, add in your liquid sweetener and almond butter and combine until you have what resembles a ball of cookie dough. I ended up using maple syrup but any liquid sweetener will do. (Honey or agave would work just as well.) If you like your treats less sweet, skip the sweetener, as The Grain Free Better Cookie is made with coconut nectar and date paste, both of which add some sweetness and health benefits like fiber, MCTs and antioxidants.
Once you have combined the mixture form 12 balls and place them on parchment to refrigerate for at least 1 hour, or up to 4 hours. The longer you wait the firmer the mixture will be. Having them firm will make the chocolate dipping step easier. Fair warning, the chocolate step can be a bit messy! I used a butter knife to prop the truffles up and then used a spoon to drizzle the chocolate over the truffles. This was a great method, but still messy.
The best way to melt your chocolate is up to you. You can use the defrost setting on your microwave or melt it in a double boiler on the stove top. The microwave is easiest but do not microwave it for too long. I stopped it evert 45 seconds to stir and pulled it out once the majority of the chunks were melted. Once the chocolate is drizzled place the cookie balls on the parchment and back into the refrigerator to solidify. I’d recommend you wait overnight so things have a long enough time to harden but if you want to dig in after 20-30 minutes I don’t blame you, and they will be perfectly gooey and delicious!
Paleo Better Cookie Truffles Recipe
- 1 Bag of Almond Butter Grain Free Better Cookies
- 2 Tbsp Maple Syrup
- 1 cup Dark Chocolate
- ½ Cup Almond Butter
- Prepare a baking sheet or cutting board with a piece of parchment paper.
- Crumble 1 bag of Grain Free Better Cookie’s into a large bowl using your hands or a food processer. Mix in Almond Butter and Maple Syrup until well combined.
- Form 12 equally sized balls and place them on the parchment paper. Refrigerate 1 – 4 hours.
- Melt dark chocolate in a microwave safe bowl for 45 second increments on low wattage or defrost setting. Stir and continue microwaving for 45 second intervals until chocolate is melted.
- Remove truffle balls from fridge and using a mug or bowl, place each truffle ball on top of a butter knife and use a spoon to drizzle the chocolate over the truffle until completely covered. Repeat for all 12 truffles.
- Place truffles back onto the parchment paper and into the refrigerator for at least 30 minutes.
- Store Truffles in the refrigerator and enjoy for up to a few days!
Happy Holiday Baking!
Customer Experience Coordinator | Erin Baker's