Breakfast Cookie Truffles!
Yep. Breakfast Cookie Truffles. If you haven’t tried these, just wait until you sink your teeth into this luscious, cookie truffle with coconut chocolate coating. They are insanely delicious and a great way to use leftover cookies, as if! We used the original Morning Sunshine Breakfast Cookie for these little bites of goodness but we’re also going to whip up a batch of sinfully yummy Rise and Shine truffles too.
- 2 Morning Sunshine Breakfast Cookies (broken into bits)
- 2 T coconut oil, melted
- 1/4 C raw cashews
- 2 T unsweetened coconut shredded
- 3 medajool dates, pitted
- 1 T maple syrup
- 1/3 C dark chocolate chips (or leftover if you have it, from a bar, broken into pieces)
- 1 T shredded coconut for topping (optional)
- 1 T coconut oil (unmelted)
In a food processor, combine the cookie, 2 T melted coconut oil, cashews, dates, syrup and 2 T coconut. Process until a stiff dough ball forms. Scoop using a very small ice cream scoop. Roll into a ball. Set in the fridge for 1 hour. In the microwave, melt the 1 T coconut oil and chocolate chips. I melted mine for 30 seconds, stirred and cooked another 20 seconds in the microwave. Stirring until smooth. After the balls have hardened in the fridge, dip them into the melted chocolate topping until well coated. Place on a parchment lined cookie sheet and chill in the fridge 15 minutes or until the chocolate shell has hardened. I stored mine in the fridge since it was warm in my house and I didn’t want them to melt. Delcious!!!!