These delicious little bites will satisfy your sweets craving for sure. Try these cookie dough and hazelnut truffles with your family today!
Cookie Dough and Hazelnut Truffles
- Hampton Creek Just Cookie Dough, as needed (roughly 1.5 teaspoons for 1 truffle)c
- cocoa & hazelnut spread (Nutella), as needed (about 1 teaspoon for 1 truffle)
- ½ cup raw, blanched hazelnuts
- 1 Tbsp maple syrup
- 1 tsp granulated sugar
- Chop the hazelnuts roughly into quarters.
- In a mixing bowl, combine hazelnuts and maple syrup. Stir together to coat nuts.
- Sprinkle sugar over nuts. Mix together to evenly distribute ingredients.
- Spread nuts out on a silicon baking mat or parchment paper. Bake at 300 degrees F for approximately 10 minutes, until lightly toasted.
- Allow nuts to cool completely at room temperature.
- Chop very finely with a knife and set aside.
- Scoop Just Cookie Dough into rounded teaspoons, shape into balls by rolling between the palm of your hands, and place in freezer. Freeze for 30 minutes.
- Place about a teaspoon of hazelnut spread in the palm of your hand, then place a frozen cookie dough ball on top. Roll around in your hands, coating cookie dough with all the spread as you go.
- When fully coated, place balls into container of chopped hazelnuts. Roll cookie dough balls around in chopped nuts, trying to press nuts to cover the outside of the balls.
- Place onto plate or tray and refrigerate.
- Allow truffles to “defrost” in the refrigerator for at least 30 minutes before eating.
Thanks to Hampton Creek for submitting this great treat!