In honor of Valentine’s Day I made Vegan Cookie Dough Truffles with the kids! Okay, let’s be honest, after two weeks of being sick and eating soft foods, I was ready to get back in the kitchen and make something yummy. The kids, especially Sawyer, agreed! Make sure you go to the bottom of the post, because I share the recipe, which I got from a favorite Vegan Chef, Chef Chloe Coscarelli.
As you can see, Sawyer loved the chocolate!
I decided from the beginning that I was going to just enjoy the process of baking with the kids, not worry about the mess or how much dough they ate. In fact, I waited to clean up, and just captured the mess, like when Sawyer missed the bowl and poured the brown sugar on herself.
When it came time to dip the cookie dough balls into chocolate, Milo was no longer interested in helping. I love this photo below of Sawyer sneaking a finger lick in between dunking the dough balls! She’s just like her mama.
My Vegan Cookie Dough Truffles may not have turned out “picture perfect” however, they were made with love and with the kids help. Plus, they tasted delicious no matter how they looked!
Have a wonderful Valentine’s Day!
P.S. I gladly accept deliveries of these truffles!
VEGAN COOKIE DOUGH TRUFFLES
1/2 cup vegan margarine (Earth Balance)
3/4 cup packed light brown sugar
1/4 teaspoon salt
1 tablespoon pure vanilla extract
2 tablespoons water
1 1/4 cups all-purpose flour
1/3 cup mini semisweet chocolate chips (dairy free)
12 ounces semisweet chocolate (dairy free) – we just melted more of the chocolate chips for this.
Line Two baking sheets with parchment paper.
Using a mixer, beat margarine, brown sugar, salt, vanilla, and water until combined. Add flour and beat until well incorporated. Fold in chocolate chips. Cover dough and refrigerate for 1 hour.
Roll chilled dough onto 1-inch balls with palms of your hands. Place on prepared baking sheets. Freeze for 15 minutes.
Melt the remaining chocolate. Let cool to room temperature. Remove the cookie dough balls from freezer and dip into melted chocolate using two forks. Place the coated balls back onto the baking sheet and place in refrigerator. Chill about 20 minutes. Store in refrigerator until serving.