During my (embarrassingly rare) pantry sweep, I discovered among the outdated containers of mystery foods a bag of dried blueberries hiding in the very back corner of the closet.
Ever since that moment, I was nonstop brainstorming ideas on how to use up this little, nearly forgotten stash of fruity goodies.
Even when I was entering the grocery store yesterday, shopping list in hand, I was still thinking about what I wanted to do…
It wasn’t until I was waiting in line to check out at the store that I suddenly pulled my cart out of the line (much to the aggravation of my fellow shoppers – sorry, folks, duty calls!), and rushed over to the chocolate aisle.
Ah! Cookie dough truffles!
Melt-in-your-mouth almond flour blueberry cookie dough truffles, covered in melted white chocolate.
That’s what I was going to make, and that’s what I’ve presented here.
Whether you’re using up leftovers or making a special trip to the store to pick up a few things that you’ll need, I’m sure you’ll be pleased with the recipe – it’s gluten-free, doesn’t take long to make, and only has 6 simple ingredients.
It’s an unpretentious dessert that doesn’t require a steady hand to make it look pristine. These truffles have a rustic, whimsical charm to them, especially with that cute little garnish of dried fruit right on top!
Find a bag of dried fruit that you forgot you own, and make the recipe below!Print
These melt-in-your-mouth almond flour cookie dough truffles with bites of dried blueberries are covered in white chocolate. Easy to make and super delicious, with just a few simple ingredients.
- 1/4 cup unsalted butter, melted and cooled (1/2 stick)
- 1/8 cup honey
- 1 –1 1/4 cups fine almond meal
- 1/8 teaspoon salt
- 1/3 cup dried blueberries, plus more for garnish
- 2 cups white chocolate, melted
- In a medium bowl, mix together the butter and honey with a sturdy spoon or spatula until thoroughly blended.
- Stir in the almond meal and salt until the texture is like a very soft, mealy cookie dough. Add the additional 1/4 cup almond flour if the dough looks too wet and runny.
- Stir in the dried blueberries until evenly distributed.
- Using a mini cookie scoop, scoop out small rounds of the dough and place on a baking sheet lined with parchment paper or a silicone mat. Freeze for about 10-15 minutes, until cool and firm.
- Remove from the freezer. Using a fork, dip them one by one in the melted chocolate, rolling them around until coated completely. Remove any excess chocolate by tapping each truffle on the side of the bowl. Return to the sheet pan. Before the chocolate sets, garnish with an additional dried blueberry on top.
- Place in the fridge until firm, about 10-15 minutes. Eat and enjoy!
Adapted from a recipe originally written by Shanna Mallon.
- Category: Bite-Sized
- Method: No-Bake
- Cuisine: Dessert
Keywords: blueberry, truffles, white chocolate, gluten-free, candy, cookie dough
Cooking by the Numbers..
Step 1 – Make the Dough
There’s no need for a stand mixer! This dough is small, soft, and easy enough to mix in a bowl with a sturdy spatula or spoon.
Mix in the almond flour and salt until the texture is like a very soft, mealy cookie dough. Add the additional 1/4 cup almond flour if the dough looks too wet and runny.
Mix in the dried blueberries until evenly distributed.
Step 2 – Shape the Dough
I suggest using a mini cookie scoop to get even rounds of dough for this step.
Scoop out small rounds of the dough, leveling out the top on the side of the bowl until it’s perfectly flat. Place the flat side on a sheet pan lined with parchment paper or a silicone mat.
Freeze for about 10-15 minutes, until the butter has set and the dough is cool and firm.
Step 3 – Melt the Chocolate
In a mediums-zed microwave-safe bowl, completely melt the white chocolate. I like to do this in 15-second bursts at half power, and give a quick stir in between each so I can determine exactly how close the chocolate is to being perfectly melted.
If you’ve gone too far and it seizes, learn how to save this potential disaster.
Step 4 – Completely Dip
Remove the baking pan from the freezer.
Using a fork, dip the portioned dough balls one by one in the melted chocolate, and roll them around until they are covered completely. Remove any excess by tapping each truffle on the side of the bowl. This is why a fork is better than a spoon for this – any excess will drip down from the tines.
Return each truffle to the sheet pan, with the flat side positioned as the base of each of the candies. You may need to use a spoon to help remove the candy from the fork.
If you will be garnishing these, act quickly! Before the chocolate sets, position a dried berry on the top of each one and press it lightly so it sticks.
Step 5 – Set and Serve
Place the pan in the refrigerator and let the chocolate set completely, for another 10-15 minutes. Remove them from the refrigerator, serve, and enjoy!
These can be storied in the refrigerator in a single layer, using an airtight container. But we all know these won’t last too long. Better not to worry about dirtying a perfectly clean container…
A Sweet Surprise in the Pantry
Sweet blueberries and white chocolate are just a couple among the many ingredients you can use to switch up the flavorings of these tasty bites.
Dark or milk chocolate are both delicious alternatives. And you can use your favorite dried fruit instead. Just be sure to cut up any larger dried fruits (like cherries or apricots) into bite-sized pieces before mixing into the dough.
I was inspired by my pantry. What will inspire you to choose your flavors? Let me know if you have any fun combo ideas in the comments below, after you rate this recipe!
And for more bite-sized goodies, try these sweets:
- Brownie Bites
- Pumpkin White Chocolate Truffles
- Mini Vegan Key Lime Whoopie Pies
- Cake Pops
- Peanut Butter and Jelly Balls
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on July 6, 2012. Last updated: January 1, 2020 at 0:18 am. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is a full-time cheesemonger and specialty foods buyer living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.