- 1 cup (240 ml) well-cooked and drained chickpeas or white beans
- 2 tablespoons (30 ml) coconut sugar (see note)
- 3 tablespoons (45 ml) smooth natural seed or nut butter (I use almond butter)
- 1 tablespoon (15 ml) coconut oil
- 1 teaspoon (5 ml) ground cinnamon
- 2 teaspoons (10 ml) pure vanilla extract, or 2 teaspoons (10 ml) vanilla powder
- 1/8 teaspoon (0.5 ml) pure stevia powder, or 1/4 teaspoon (1 ml) vanilla or chocolate-flavored pure liquid stevia, or to taste
- 3 tablespoons (45 ml) coconut flour
- 2 1/2 tablespoons (37.5 ml) unflavored or vanilla raw protein powder (pea or rice)
- Pinch of fine sea salt
- 3 tablespoons (45 ml) plain or vanilla unsweetened almond milk or other allowed nondairy milk or more, as needed
- 1/3 cup (80 ml) homemade carob or chocolate chips (page 205) or cacao nibs
- (optional; makes enough for about 15 truffles)
- 1/4 cup (30 g) raw cacao powder
- 3 tablespoons (45 ml) coconut oil
- 1/8 to 1/4 teaspoon (0.5 to 1 ml) pure stevia powder, or 1/4 to 1/2 teaspoon (1 to 2.5 ml) pure liquid stevia
- 1/2 teaspoon (2.5 ml) vanilla powder, or 1 teaspoon (5 ml) pure vanilla extract
- Make the truffles: In the bowl of a food processor, process the chickpeas, coconut sugar, seed butter, coconut oil, cinnamon, vanilla, and stevia until very smooth. Add the coconut flour, protein powder, salt, and milk and process until the mixture comes together in a very soft dough. Stir in the chips by hand; don’t process again. As a snack, you can eat the dough right away.
- For truffles, scoop about 1 tablespoon (15 ml) of the dough at a time and place on a cookie sheet. Freeze until just firm, then roll into balls. For uncoated truffles, store in a covered container in the refrigerator for up to 4 days, or freeze. If coating in chocolate, return the truffles to the freezer while you prepare the chocolate coating. Make the coating:
- Place a medium-size metal or heatproof glass bowl over a small pot containing about 1 inch (2.5 cm) of simmering water (be sure that the bowl is big enough to cover the pot, and that it isn’t actually touching the water).
- Place the coating ingredients in the bowl and stir frequently until everything is melted and smooth. Remove the bowl from the pot and turn off the heat. Coat the truffles:
- Place a ball on a fork and dip into the chocolate, allowing any excess chocolate to drip back into the bowl. Tap the fork against the top of the bowl so that excess chocolate drips through the tines and back into the bowl. Slide the ball off the fork and back onto the cookie sheet, and repeat to coat the remaining balls.
- Return the cookie sheet to the freezer to chill just until firmed up. You may repeat the dipping process for a thicker chocolate coating. Store in a closed container in the refrigerator for up to 5 days. May be frozen.
Note: For Stage 1, omit the coconut sugar and use more stevia, to taste.
Get more candida-free diet tips and information in The Causes of Candida and Yeast Infection.
This excerpt has been reprinted with permission from Living Candida-Free by Ricki Heller PhD, RHN with Andrea Nakayama, CNC, CNE. published by Da Capo Press, 2015.
In Living Candida-Free (Da Capo Press, 2015), authors Ricki Heller and Andrea Nakayama discuss in detail the causes and symptoms of yeast infections from Candida albicans, as well as recipes and diet suggestions to lessen this fungus’ presence in your body. This Raw Chocolate Chip Cookie Dough Truffles recipe comes from the section “Sweets.”
If you like raw cookie dough, you’ll love these truffles. The texture and flavor of cookie dough, combined with a high-protein “secret ingredient,” means this sweet snack provides a hefty nutritional punch, too! The recipe offers two variations: plain cookie dough balls or, for a richer treat, truffles dipped in chocolate. Either way, you will love them!