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chocolate cookie truffle balls

Double Chocolate Cookie Balls.

These double chocolate cookie balls are rich, decadent, and festive!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 28
Calories 145 kcal
Author Kelly Roenicke

Ingredients

Instructions

  1. Place the gluten free double chocolate cookies and the chocolate bar in a food processor and pulse until finely ground. Pour the cookie crumbs into a large bowl.

  2. Put the pumpkin seeds in the food processor and pulse until finely ground. Add to the bowl with the cookie crumbs. Add the powdered sugar, cocoa powder, and salt and stir to combine

  3. Add the melted vegan buttery spread and maple syrup and stir well. 

  4. Line a cookie sheet with parchment paper. Form the dough into one inch balls and place on the cookie sheet. Refrigerate for one hour or until firm.

  5. Melt one cup of the chocolate chips either on the stove or in the microwave. Use a fork to dip the balls into the chocolate and turn them to coat. Lift them out with the fork and let the excess chocolate drip off before placing them back on the cookie sheet.

  6. Repeat with remaining balls and chocolate chips. While the chocolate is still melty, sprinkle on any toppings of your choice.

  7. Store in the refrigerator. These should stay good for 7-10 days.

Recipe Notes

Cooking time indicates freezing time.

Nutrition Facts
Double Chocolate Cookie Balls.
Amount Per Serving
Calories 145 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Sodium 45mg2%
Potassium 28mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 13g14%
Protein 1g2%
Vitamin A 155IU3%
Calcium 24mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.