In collaboration with Nature's Charm I've made some absolutely delicious cookie dough truffles using their evaporated oat milk and coconut salted caramel sauce! If you're a fan of cookie dough this is a must try, and can easily be made in bulk and thrown in the freezer for you to enjoy whenever it suits you for weeks to come. Here is the recipe!
Ingredients
For the truffles:
80g vegan butter
30g brown sugar
100g granulated sugar
2tbsp Nature’s Charm Evaporated oat milk
2tbsp Nature’s Charm coconut salted caramel sauce
1/4tsp fine table salt
80g chopped dairy free chocolate
170g all purpose flour
To cover the truffles:
100g chopped dairy free chocolate
Method:
Heat treat the flour to get rid of any bacteria by spreading it onto a baking tray lined with parchment paper and baking it in the oven at 180 degrees Celsius for at least 5 minutes until it reaches at least 75 degrees Celsius.
Then, cream together the butter, sugars, evaporated coconut milk, caramel sauce and salt. Add the flour and mix to combine. Fold in the chopped chocolate. Rest in the fridge for about 30 minutes, this will make the dough easier to work with and less sticky.
Roll the dough into balls of your desired size and place in the fridge while melting 100g dairy free chocolate to coat the truffles with. Either dip them or roll them in the chocolate to coat, or drizzle the truffles generously with chocolate, and place back in the fridge to harden. Serve right away or keep in a sealed container in the fridge or even freezer until your cookie dough cravings hit!
