Happy October! This month marks the realization that fall is upon us and that the year is over halfway done. October is also world vegetarian awareness month, and October 1 was world vegetarian day (source: VegNews)!
To celebrate being a vegan in this happy month, I made vegan cookie dough truffles.
WARNING: FOOD PORN ALERT
I made these truffles with a recipe from one of my favorite vegans and one of my role models: Chloe Coscarelli!
These truffles taste EXACTLY like the cookie dough bites that I occasionally enjoyed when I went to the movie theatre when I was younger (look to your left). I loved them and missed having them when I became vegan. I needn’t have to miss them now because of this scrumptious recipe.
I am not ashamed to admit that I ate six of these little balls of joy. I also licked up the leftover dipping chocolate. And promptly got a sugar buzz.
I hope you enjoy these as much as I do!
Vegan Cookie Dough Truffles
based on a recipe by Chloe Coscarelli
- ½ cup vegan margarine (I used Earth Balance)
- 3/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 2 tablespoons water
- 1 and 1/4 cups all-purpose flour
- 1/3 cup semisweet chocolate chips (I used Ghiradelli)
- 12 ounces semisweet chocolate (I once again used Ghiradelli chocolate chips)
- a dash of nondairy milk
Directions: Using a mixer, beat margarine, brown sugar, salt, vanilla, and water until combined. Add flour and beat until incorporated. Mix in chocolate chips. Cover dough and refrigerate for 1 hour. Roll chilled dough into little balls with the palms of your hands. Place on a baking sheet lined with parchment paper. Freeze for 15 minutes. Then melt the remaining chocolate chips and the milk in a microwave or double boiler.
Take out the cookie dough bites and dip in chocolate. Remove using two forks.
I am serving these tonight at a neighborhood get-together and I can’t wait for all my non-vegan neighbors to try them (and hopefully love them)!