Cookie Dough and Hazelnut Truffles
These delicious little bites will satisfy your sweets craving for sure. Try these cookie dough and hazelnut truffles with your family today!
Cookie Dough and Hazelnut Truffles
Cookie Dough and Hazelnut Truffles
Recipe Type: Dessert
Author:
Ingredients
- Hampton Creek Just Cookie Dough, as needed (roughly 1.5 teaspoons for 1 truffle)c
- cocoa & hazelnut spread (Nutella), as needed (about 1 teaspoon for 1 truffle)
- ½ cup raw, blanched hazelnuts
- 1 Tbsp maple syrup
- 1 tsp granulated sugar
Instructions
- Chop the hazelnuts roughly into quarters.
- In a mixing bowl, combine hazelnuts and maple syrup. Stir together to coat nuts.
- Sprinkle sugar over nuts. Mix together to evenly distribute ingredients.
- Spread nuts out on a silicon baking mat or parchment paper. Bake at 300 degrees F for approximately 10 minutes, until lightly toasted.
- Allow nuts to cool completely at room temperature.
- Chop very finely with a knife and set aside.
- Scoop Just Cookie Dough into rounded teaspoons, shape into balls by rolling between the palm of your hands, and place in freezer. Freeze for 30 minutes.
- Place about a teaspoon of hazelnut spread in the palm of your hand, then place a frozen cookie dough ball on top. Roll around in your hands, coating cookie dough with all the spread as you go.
- When fully coated, place balls into container of chopped hazelnuts. Roll cookie dough balls around in chopped nuts, trying to press nuts to cover the outside of the balls.
- Place onto plate or tray and refrigerate.
- Allow truffles to “defrost” in the refrigerator for at least 30 minutes before eating.
Notes
Roll all of the cookie dough balls in hazelnut spread and place into chopped nuts first, then wash your hands and coat balls with chopped nuts.
Thanks to Hampton Creek for submitting this great treat!
