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These gluten free, soft and chewy chocolate chip cookie dough truffles are quick and easy to make. They freeze beautifully so consider making a double batch and store a dozen or so in the freezer for when your cookie dough cravings strike!

3/4 cup cashews
2/3 cup dates
dash salt
1/4 tsp vanilla extract
1/4 cup mini chocolate chips
2/3 cup semi sweet chocolate and 1 tbsp shortening for coating truffles
1/4 cup white chocolate chips and 1/2 tsp shortening (optional)

Place the cashews in a food processor and process until finely chopped. Add the dates, salt, and vanilla extract. Pulse the ingredients until the mixture begins to stick together and clumps against the sides of the bowl.

Transfer the cashew/date mixture to a glass bowl and mix in the mini chocolate chips. Line a baking pan with wax paper and form the cashew/date mixture into 3/4 – 1 inch balls, place on the prepared baking sheet. Refrigerate for 30 minutes.

Melt the chocolate and shortening. Coat each of the balls in chocolate and place back on the prepared baking sheet. Refrigerate for 30 minutes, before storing in the fridge or freezer.

If desired, melt white chocolate chips and 1/2 tsp shortening, drizzle over candies.

They will keep in the refrigerator for up to 3 weeks, or in an airtight container in the freezer for up to 3 months (thaw before consuming).