Double-Chocolate Chip Cookie Dough Truffles
While yet another Christmas has come and gone, the holiday festivities will no doubt linger for the next few weeks. Holiday work parties, friends visiting from out of town, family squeezing in one last get together, and of course New Years, all before we see an end to the euphoria of snow-bells, sleigh bells, and warm-woolen mittens.
I, for one, try to keep the Christmas spirit going as long as possible. There is nothing more emptying than a house recently stripped of its colorful lights, stockings, and Santa Clause knickknacks. In honor of my week long Christmas celebration extension, I’ve posted one of the my new holiday (or any day) recipes. You see, each Christmas I used to make my infamous “Cookie Dough Truffle Balls”…overly sweet and dipped in candy-quick chocolate. Everyone loved them, yet they contained everything not desirable to put in your body. So, this posed a challenge: Make a comparable version, still delicious, yet healthier!
No lamenting over the old version, the newly revised chocolaty truffle balls make me feel like it’s Christmas again!
Believe it or not, these beauties are Gluten and Grain Free, and use Garbanzo beans as the base ingredient. Yes, Beans! Skeptical? Give them a try, you’ll most likely be pleasantly surprised.

Double Chocolate-Chip Cookie Dough Truffles

Course Dessert
Servings 30 truffles


  • 3 cups garbanzo beans 2 cans
  • 15 dates about 3/4 cup
  • 2/3 cup coconut oil unrefined
  • 1/4 cup honey
  • 2/3 cocoa powder unweetened
  • 1 1/2 tsp. vanilla extract
  • 3/4 cup mini chocolate chips such as Enjoy Life brand
  • 1/3 cup walnuts chopped


  • Place garbanzo beans, softened coconut oil, and dates into a food processor or powerful blender and process to break into chunks.
  • Add in honey, cocoa powder, vanilla and mix until completely smooth (about 5 minutes).
  • Transfer batter to a bowl and refrigerate batter until chilled and firm, about 45 min-1 hour. Once chilled, stir in chocolate chips and nuts if using.
  • Use a small ice cream scoop or tablespoon to measure out batter. Roll into balls and place on parchment paper. Dust with/roll in additional cocoa powder if desired and store in refrigerator for up to one week or freeze in an airtight container.

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