I’ve been feeling a bit worn out lately. The heat is like a giant octopus sucking the creativity out of me through its tentacles.
That’s how octopi work, right? They feed off the life-energy of fellow sea creatures by wrapping said sea creatures in tentacle hugs, squirting ink all over them, then stealing their auras with a great big tinkling swooshing sound? And then kelp have tea parties and algae sing the Playschool song and the sand turns purple and finally, finally, I get to have a proper night’s sleep?
Yes, I’m almost positive that’s how the world functions.
Okay, okay, I might not know a single thing about marine biology, but I do know this:
You need to make these no-bake [almost raw] vegan cookie dough truffles.
You need to make these no-bake [almost raw] vegan cookie dough truffles because they’re ridonkulously easy to make, and because the payoff is about forty-seven thousand and three times better than the effort expended to make them.
They’re that good. Like my raw vegan brownies, I have no idea how the magic works, but somehow the ingredients combine to form delicious goodness that tastes almost exactly like I remember the cookie dough bits in Ben & Jerry’s ice cream tasting.
If you don’t believe me, ask my mother. She’s very honest about my creations (we both still shudder at the memory of a Grand Marnier tofu chocolate pudding I made when I was 14), and she seconded my assertion that these truffles replicate cookie dough. It’s something about the vanilla, the nuts, the agave, and the chocolate that together create a buttery sweet cookie bite of heaven.
Here are three other reasons why I love these truffles.
1. I used the Lindt 99% chocolate that my darling friend L.LawyerLady gave me months ago, and while this chocolate is rather unpleasant eaten alone, its assertive bitterness and vague saltiness works wonders amid the nutty and sweet flavours of the cookie dough dough. Dough. Dough dough.
2. You can roll the truffles into large balls and savour a pair of them as a snack (I can hear you giggling, Amber), or you can roll them into little balls and eat seven in one night. (No prizes for guessing which way I went. A hint: more is more.)
3. The truffles are stored in the freezer, so they’re pretty much manna from heaven when it’s so hot you can’t think straight.
4. Nuts. Oatbran. Agave. Super-dark chocolate. Vanilla. Cinnamon. Translation: these are pretty much the healthiest treats you’ll ever eat. And oh, how you’ll eat.
5. I can’t count.
In summary: take that, evil nightmare octopus. You can take my dignity, but you can never take my almost raw vegan cookie dough truffle freedom.
No-Bake [Almost Raw] Vegan Cookie Dough Truffles
- 2/3 cup (80g) almonds
- 2/3 cup (80g) cashews
- 2/3 cup (60g) oatbran (use raw oat flakes to make the recipe completely raw)
- 1/4 tsp cinnamon
- pinch sea salt
- 1/4 cup agave nectar
- 2 tsp vanilla extract
- 3 tb dark chocolate, chopped (I used 99% Lindt. For a raw version, use raw cacao nibs)
1. Process almonds, cashews, oatbran, cinnamon, and sea salt to a fine meal.
2. Add agave and vanilla and process until the mixture comes together. Tip in the chopped chocolate.
3. Pulse in chocolate a few times until it’s mixed through. Roll into balls, then pop/store in the freezer to firm up. Revel in your amazing powers of tasty treat creation. Go ahead. Be like the octopus. (What?)