Sugar-Free Vegan Cookie Dough Truffle Recipe

Chocolate chip cookie dough
Getty Images/Jamie Grill
Ratings
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 18 truffles (18 servings)

This little truffle dessert will be your new go-to recipe when you have company coming and no time to bake! They're also a wonderful once-in-awhile treat when a sugar craving hits -- keep them frozen or refrigerated till needed. 

If you can't find sugar-free chocolate chips you can leave them out. Read the label and look for some that do not have sugar listed within the first five ingredients. It might be a challenge or you can make your own with unsweetened chocolate and some sugar-free sweetener you like. Another option besides chocolate chips would be some chopped nuts which would also lower the carb count here.

These are huge, so don't be disappointed that a serving is just one truffle -- they are very satiating due to the healthy fat in the nut butter used.

Quick Tips

  • If you aren't dairy-free, you may use any regular butter you have on hand and keep the rest of the ingredients in the recipe the same. 
  • If you don't have flavored stevia, clear is fine as well or sub in another sugar-free sweetener of choice, such as erythritol.
  • You can swap out the cashew butter if you are more of an almond butter or peanut butter fan -- just be careful and read your labels to avoid added sugars. 

Ingredients

  • 1/2 cup dairy-free butter (Earth Balance is a good brand)
  • 1/2 cup cashew butter (no sugar added)
  • 1 cup coconut butter (softened)
  • 1 teaspoon vanilla extract
  • 1 teaspoon toffee liquid stevia
  • 1/2 cup sugar-free chocolate chips

Steps to Make It

  1. In a microwavable bowl, combine the dairy-free butter, cashew butter, and coconut butter and microwave for 30 seconds to melt. Stir well to combine.

  2. Add the vanilla extract and stevia. Allow to cool for about 10 minutes. Taste and adjust sweetness as needed. 

  3. Stir in the chocolate chips.

  4. Place bowl in the freezer for 15 minutes.

  5. Using a large cookie scooper, make 18 mounds and place them on a parchment-lined baking pan.

  6. Roll in palm of hands to make smooth.

  7. Refrigerate for 30 minutes before serving. Keep refrigerated for best results.