It couldn’t be a more perfect day for truffles, right?

I made these over the weekend for my sweetheart (and myself, of course) and the way we’re  savoring every last one of them, you’d think they had flecks of gold in them or something. They’re absolutely delicious and come courtesy of Chloe Coscarelli – the phenomenal vegan chef behind some of the most popular recipes on this blog (strawberry shortcake cupcakes, black bean burgers, etc.) While I was pirating this recipe from her site, I also noticed that she’s got a cookbook coming out next month. It will be mine.

Maybe best of all, since these are vegan it’s 100% a-ok to eat the cookie dough raw. No eggs means no risk of salmonella poisoning (and happy chickens!). I promise, you won’t miss them.

Happy Valentine’s Day!

Vegan Cookie Dough Truffles
Recipe courtesy of ChefChloe.com

Ingredients

1/2 cup Earth Balance
3/4 cup packed light brown sugar
1/4 tsp salt
1 tbs vanilla extract
2 tbs water
1 1/4 cups all-purpose flour
1/3 cup semi-sweet mini chocolate chips
12 oz semi-sweet chocolate*

*note on the semi-sweet chocolate: most is vegan, but certainly not all. Read the ingredients label to be sure.

Directions

• 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 incorporated
• Fold in mini chocolate chips
• Cover dough and refrigerate for 1 hr
• Roll chilled dough into 1 in. balls with the palms of your hands
• Place on prepared baking sheets and then freeze for 15 min. or so
• Melt the remaining 12 oz of chocolate and let cool to room temp.
• Remove one tray of cookie dough balls from the freezer and dip each ball into the melted chocolate. Remove using two forks
• Place the coated balls back on the baking sheet and transfer to the fridge to chill about 20 min.
• Repeat with second tray of cookie dough balls
• Store in the refrigerator

Yield: ~45 truffles