After starting off Christmas Week with some crazy sweet indulgence, I thought I’d work in a healthier treat, in the form of… truffles!! Secret ingredient, flourless, eggless chocolate peanut butter “cookie dough” wrapped around teensy weeny peanut butter cups, then, if you like, dipped in a chocolaty coating, Flourless Secret Ingredient Chocolate Peanut Butter Cup Cookies Dough Balls are a sweet indulgent treat that actually give you a little dose of protein and fiber, you know, just to give you energy to make it through all of your holiday celebrations!
I love getting inspiration from my real-life friends AND my virtual friends. Awhile back, I made chocolate peanut butter “cookie dough”. Seriously, I love this stuff. I just take scoops out of the bowl, or put blobs on apple slices, or stir it into banana “ice cream”, or even make cookie dough smoothies – someday I’ll manage to photograph some of these things before I devour them so I can share with you. Or maybe I’ll write a “cookie dough” cookbook. Or a You Mean There’s ______ in That Cookbook, since I have a tendency to transform cauliflower and black beans and butternut squash into something totally unexpected.
My friend sent me a photo one day – she rolled it into balls and packed it into her kids’ lunches as a “treat” – or at least they thought it was a treat. I thought this was genius, and knew I had to start making “truffles”. Then I saw Jocelyn’s Chocolate Peanut Butter Cup Truffles, and I was sold – I had to make a flourless version!
So, if you really want a healthy treat that just tastes decadent, follow Amy’s lead and make the cookie dough, form it into balls, then roll it in cocoa powder or toasted coconut or chopped peanuts. If you want to make it a bit more decadent, wrap the dough around some itty bitty peanut butter cups (they’re small, so calories don’t count, right?), and if you really want to go all out, dip them in some chocolate candy coating. I chose white chocolate because I thought it looked pretty, but milk or dark will be awesome, as well. Add sprinkles, because, well, they’re sprinkles!
If you don’t know what the secret ingredient is yet, then stare at this picture for a few minutes, begin to salivate and crave these yummy little bites, and now go check out the recipe. And seriously, trust me on this one!! Then go eat
a dozen one.
What is your favorite holiday candy?
- One 15 oz. can chickpeas, rinsed and drained
- ¼ c cocoa powder
- ¼ c honey, or to taste (substitute agave or maple syrup for strict vegan)
- ½ c peanut butter (I used natural)
- 1 t vanilla
- About 24-30 mini peanut butter cups (the tiny, unwrapped ones in a package)
- About 16 oz. melting chocolate, chocolate wafers or almond bark (white, dark or milk), if desired for dipping, or cocoa powder, chopped nuts, toasted coconut, etc.
- Options sprinkles or other decorations, if desired
- Combine the chickpeas, cocoa powder, honey, peanut butter, and vanilla in your food processor.
- Process until a dough consistency forms, stopping to scrape down the sides, as needed.
- Transfer cookie dough to a bowl or storage container. At this point, you can refrigerate the dough for a bit before making the truffles.
- Take about 1 tablespoon of dough, flatten a bit, roll it around a mini peanut butter cup and roll into a ball. Repeat with the remaining dough and peanut butter cups.
- If using one of the dry coatings, roll in the cocoa powder, toasted coconut, chopped nuts, or other desired coating before placing in the refrigerator. Otherwise, refrigerate the undipped truffles for at least 30 minutes or so.
- If using, melt the chocolate as per package instructions, dip each truffle, and place on wax paper to cool, adding sprinkles or other decorations before chocolate is set.
- Once chocolate is set, store truffles in the refrigerator.
Want some more “cookie dough”?
- Monster Cookie Dough Dip
- Chocolate Peanut Butter Cookie Dough Ball
- Peanut Butter & Jelly Cookie Dough Dip
Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:
- Mini Sugar Cookie Houses aka Hot Chocolate Mug Perches by Cravings of a Lunatic
- Eggnog Cookie Truffles by The Weekend Gourmet
- Spiked Candy Cane Hot Chocolate by Hezzi-D’s Books and Cooks:
- Gingerbread Texas Sheet Cake with Lemon Frosting by Chocolate Moosey
- Swirl Cookies by Noshing With The Nolands
- Caramel Apples by My Catholic Kitchen
- Homemade Caramels by Dinners, Dishes, and Desserts
- Puff Pastry Ravioli Mince Pies by Food Lust People Love
- Mounds Brownie Cupcakes by That Skinny Chick Can Bake
- Hot Chocolate Pull Apart Bread by The Dutch
- Sugared Grape and Phyllo Tart by See Aimee Cook
- Taffy Tan Fudge by Mom’s Test Kitchen
- Double Chocolate Pecan Cookies by Cooking In Stilettos
- Cinnamon Raisin Oatmeal Bread by Liv Life
- White Chocolate Candy Cane Fudge by Rants From My Crazy Kitchen
- Devil’s Food Cake Cookies by Try Anything Once Culinary
- Cinnamon Whiskey Balls by Home Cooking Memories
- Pumpkin Chiffon Pie by Jen’s Favorite Cookies
- Candy Cane Blossoms by Like Mother Like Daughter