Cocoa Bean Cookie Truffles

This post is linked to Sweet or Savory Kitchen Challenge January 2011

Lexie's Kitchen's version of the Oreo® TruffleI am so excited to share this one with you! I am not sure when Oreo® truffles made their debut, but wow, are they good—and rich. My friend recently made a batch and though I could eat them, my little GFCFEF son could not. So off to work I went modifying to make an Oreo truffle he could enjoy—one that was gluten-free, dairy-free, egg-free and on the healthier side. Give these a try, I think you’ll be pleasantly surprised.

THE COOKIE MIXTURE

Combine in food processor until very smooth:

1-1/4 cup cooked and drained unsalted/unseasoned WHITE BEANS
1/3 cup RICE MILK (or other non-dairy milk)

Add and process for one minute:

2 tablespoons FLAX MEAL (I use Stober’s available at Costco)
2 tablespoons gluten-free VANILLA EXTRACT
15 drops VANILLA STEVIA EXTRACT (I use Sweet Leaf® Vanilla Crème)

Add and process just until combined:

1/2 cup COCOA POWDER
1/2 cup BOB’S RED MILL® AP GLUTEN-FREE FLOUR (5 lb bags available at Costco)
1/4 cup runny HONEY
1/4 teaspoon SEA SALT
1/2 teaspoon BAKING SODA

Spread batter in a 9x13” pan lightly coated with oil. Bake at 325˚F for 40 minutes. Remove, allow to cool, then process in food processor to fine crumbs. Transfer cookie crumbs to a bowl and reserve. Add to food processor and process into a fine meal:

2/3 cup raw CASHEW NUTS (soaked 4 hours and rinsed well)

Add to cashews and process 3-5 minutes or until super smooth:

Reserved cookie crumbs
3 tablespoons liquefied COCONUT OIL
3 tablespoons gluten-free organic BROWN RICE SYRUP
1 tablespoon runny HONEY
1-2 tablespoons WATER, if needed, to form a soft dough

Measure out even sized balls using a one-tablespoon cookie dough scoop. Roll into smooth balls with hands (moisten if needed) and place onto a plate. Cover and place in freezer for 60 minutes or until firm and well chilled.

THE TRUFFLE COATING

Gently melt and mix the following until smooth:

3/4 cup gluten-free, dairy-free CHOCOLATE CHIPS (I use Enjoy Life®)
1 tablespoon COCONUT OIL

ASSEMBLING THE TRUFFLES

Remove chocolate balls from freezer and dip into chocolate coating using two forks (gently shake to remove excess). Transfer to a cookie sheet or plate lined with baking parchment and embellish if desired (see Notes). When all truffles have been dipped and embellished, transfer to freezer to harden. Store in an airtight container in freezer or refrigerator. If stored in freezer, remove 15 minutes prior to serving.

NOTES: I like a thin coating of chocolate. If you prefer it thicker, reduce or cut out the coconut oil in the coating. Embellish with decorative dairy-free sprinkles, cocoa powder, candied orange rind, etc. Flax meal is easily made by grinding flax seeds in a coffee grinder or high-powered blender.