Description
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.
Ingredients
Scale
- 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
Instructions
- 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!
Notes
Adapted from a recipe originally written by Shanna Mallon.
- Prep Time: 1 hour
- Cook Time: 5 minutes
- Category: Bite-Sized
- Method: No-Bake
- Cuisine: Dessert
Keywords: blueberry, truffles, white chocolate, gluten-free, candy, cookie dough