Is there anyone who hasn't seen the famous Oreo+cream cheese cookie balls that people blog about each and every Christmas?
Those sound good and fine and whatever but these are easier to make and vegan and there is a million variations for toppings! As I've said before, the addition of bacon balances out this super sweet holiday season with an interesting salty and smokey touch.
This isn't even a recipe, it's a strong suggestion to combine these ingredients and enjoy the holidays in all of their full-belly-nap-inducing glory.
1 tub EatPastry cookie dough, I used chocolate chip
4 tbsp of Nature's Charm Condensed Coconut Milk*
2 cups vegan chocolate chips (not Ghirardelli, those aren't vegan any more!)
1/4 cup Coconut Bacon
- In a bowl, combine the condensed coconut milk with the EatPastry dough. This makes for a softer 'bite' into the truffle and adds some coconuty sweetness. *If you can't find vegan condensed milk, you can use Tofutti Cream Cheese. But try to find the condensed milk!
- Roll the mixture into balls.
- You can either dip them in chocolate at room temperature or you can freeze the balls. I find freezing them makes it a little easier, they don't break apart as much for me. You can even just pop them into the freezer for 10-15 minutes so they firm up.
- Melt your chocolate chips. Make sure you use a container with enough room for dipping but also so that your chocolate is high enough in the container to coat the cookie dough mixture. You can either melt them on the stovetop- with a bowl over a boiling pot of water, or you can microwave the chips and melt them this way. If you go with the microwave method, go for 15-20 second at a time and stir in between, so you don't end up with burnt chocolate. When your chocolate is mostly melted, you probably won't need to microwave it again. Just stir and let the already melted hot chocolate melt down the rest of the lumps.
- Place the dough ball onto a fork and dunk your dough ball straight down into the chocolate. If your chocolate isn't deep enough to cover the entire ball, you can tilt the container of chocolate towards you, until you can cover the entire ball.
Tap the fork on the side of your container. This will pull excess chocolate back into the container and will leave less of "puddle" when you set your treat down to cool.
While the chocolate truffle is still wet, place coconut bacon on top. Or, you can roll the entire ball in coconut bacon, depending on how much bacon you want!
Place the truffle on parchment paper or silpat to keep the chocolate from sticking.
Refrigerate your cookie dough truffles, just until they're set. The freezer can cause cracks in your chocolate. You also don't want them to be refrigerated for too long, or your chocolate can start to 'bloom' and leave those white grainy spots on the truffles.