Salted Peanut Butter Chocolate Chip Cookie Dough Truffles




Yield 40

The perfect combination of sweet and salty. This dessert is a staple in my recipe book, everyone I know adores it and they're so easy to customize or adjust to your likings. Fun for the whole family to help make too!



  1. Using a blender or food processor, pulse your almonds to a somewhat fine texture. Feel free to use almond flour if that's easier for you.
  2. Pulse your rolled oats till a fine flour is formed.
  3. Measure and add all your dry ingredients into a large bowl and whisk together to evenly combine them.
  4. Using the same food processor or blender, add in your pitted dates, almond butter, peanut butter, and water to blend. It doesn't need to be completely blended. you want at least half of the dates pulsed though.
  5. Transfer your paste to the large bowl of dry ingredients and start to mash everything together. If you have a large food processor then that works too. I prefer doing this by hand though.
  6. Once everything is fully incorporated, fold in your mini chocolate chips.
  7. Line a large baking sheet with parchment paper and begin to portion your dough into balls. I used a 1 inch scoop and filled it about three fourths full.
  8. Roll the dough into balls and place them onto your lined sheet lightly pressing down, repeat till all the dough is used up.
  9. Now you can stop here and have an awesome sweet treat. But for added measure I had to take these a step further and cover them in chocolate.
  10. Let the dough balls chill in the freezer for a few minutes while you melt the chocolate.
  11. You can either use a microwave-safe glass bowl and heat at 20 second intervals, mixing the chocolate till it's smooth. Or use a double boiler over your stove. Medium pot of 2 cups water, heated till boiling. Add your glass bowl on top and stir till the chocolate is melted.
  12. Remove the dough balls from the freezer and create an assembly line.
  13. Dunk each dough ball into the melted chocolate using a fork to roll it around. Lifting it up and letting the excess drip off. Transfer it to parchment and sprinkle with a pinch of pink salt.
  14. Continue till all the dough balls are covered.
  15. Place the truffles back into your freezer and let them rest till solid, about an hour.
  16. Serve chilled or at room temperature. Store extras in your freezer, they will keep up to a month in an air-tight container.


I understand these ingredients can be quite pricey if you're having to purchase them all at once, so I'm including a referral link to Vitacost here. This will save you $10 off if you decide to order from their website, it also sends me a $10 off code - so thank you!

Recipe by The Plant Philosophy at