Chocolate Macaroon Cookie Truffles from Laura Wright's The First Mess Cookbook
This book is unlike most plant-based cookbooks because Laura starts the book by really breaking down what materials and basic ingredients you need to have as a staple in your kitchen before you even begin. She helps readers lay the groundwork for always having delicious food on hand by helping them stock their pantry with whole grains, nuts, seeds & legumes, as well as keep fresh produce in their fridge. Not only does this approach make plant-based eating seem easy and achievable but also fun and exciting!
I first heard a whisper of Laura's work and blog through our mutual friend, Jessica Murnane, whose cookbook I featured a few weeks ago. I was so intrigued by their conversations together on Jess's podcast, and I really began vibing with this girl's personality. I didn't wait long before I started reaching out to her on social media and then email, sealing her fate as a guest on my podcast!
Her recipes are not only tasty AF but also stunningly beautiful. I noticed this in her work on the First Mess blog long before I even knew about her book, and having a physical copy of these photos is beyond amazing.
Another breath-taking component to her book is that there are LITERALLY PICTURES FOR ALMOST EVERY RECIPE (with the exception of maybe a few salad dressings). This was a serious game-changer for me, and I am beyond inspired!
Without further hesitation, I want to share with you this incredible dessert (or snack) recipe from her book. I have a bit of a sweet tooth, and am always meandering through blogs (and my kitchen) trying to find crowd-pleasing recipes that contain chocolate. That's a requirement, for sure. ;)
Chocolate Macaroon Cookie Truffles
Makes 18 large truffles
Laura says: I make huge batches of these around the holidays to bundle up as a healthy, but indulgent, gifts. The mix of coconut butter (a product that contains coconut flesh and oil), vanilla, and almond flour makes for a convincing raw cookie dough sensation. Whether or not they admit it, almost everyone loves raw cookie dough. This is the safest (no raw eggs!), most elegant, and delicious way to eat it that I've come up with so far.
- 1 1/4 cups (300 mL) certified gluten-free oat flour
- 1/2 cup (125 mL) almond flour
- 1/2 cup (125 mL) unsweetened finely shredded coconut, plus extra for garnish
- 1/4 teaspoon (1 mL) fine sea salt
- 4 tablespoons (60 mL) soft coconut butter
- 1 tablespoon + 1 teaspoon (15 mL + 5 mL) liquid virgin coconut oil, divided
- 1/4 cup + 1 tablespoon (50mL + 15mL) maple syrup
- 1/2 teaspoon (2 mL) pure vanilla extract
- 1 cup (250 mL) vegan semi-sweet chocolate chips
- In the bowl of a food processor, combine the oat flour, almond flour, shredded coconut, sea salt, soft coconut butter, 1 tablespoon of the coconut oil, the maple syrup, and vanilla. Mix on high until you have a cookie-dough-like consistency.
- Line a baking sheet or dinner plate with parchment paper. Scoop 1 tablespoon of the dough per truffle, and gently roll into a ball before placing on the parchment-lined surface. Repeat with the remaining dough. Transfer the truffles to the refrigerator for at least 30 minutes.
- In a double boiler, melt the chocolate chips with the remaining teaspoon of coconut oil. Once the chocolate is liquefied, carefully remove it from the heat.
- Using a fork or small slotted spoon, lower a truffle into the melted chocolate and lightly toss it around to coat. Carefully life the truffle out and lay it back on the parchment. Garnish the top with some shredded coconut. Repeat with remaining truffles. Place the truffles back in the refrigerator to firm up.
- The truffles will keep in a sealed container in the refrigerator for about 1 week.
Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright
Photos copyright © 2017, Laura Wright