These are probably my new favorite dessert. They combine so many of my favorite things:

1. Chocolate

2. Sprinkles

3. Peanut Butter

And…you don’t even have to turn on the oven!

This recipe makes 7 truffles but feel free to double or triple the recipe to make more. These are great to keep on hand for when a sweet tooth strikes!

They’re also gluten free and dairy-free!

If you don’t want to melt the chocolate over these, you can just eat this on a spoon as cookie dough!

YUM

No Bake Rainbow and Chocolate Cookie Dough Truffles

Serves: 7

Ingredients:

• 2 tbsp coconut flour

• 2 tbsp of PB2

• 2 tbsp Unsweetened Apple Sauce

• ½ tsp Vanilla Extract

• 1 Packet Truvia

• 1 Tsp Rainbow Sprinkles

• 1 tbsp Lily’s Chocolate Chips

• 2 tbsp Unsweetened Vanilla Almond Milk

For melting:

• 2 tbsp Lily’s Chocolate Chips

• Splash of Unsweetened Vanilla Almond Milk

Directions:

1. Mix all ingredients together using a fork (leave out 2 tbsp of the chocolate chips for melting)

2. Add additional almond milk until you achieve the consistency that you want.

3. Create truffle size balls using a spoon and place them on a plate. Place the plate in the freezer for 1-2 hours until truffles harden.

4. Remove truffles from the freezer

5. Add 2 tbsp Lily’s Chocolate Chips to a microwave safe bowl, add a splash of unsweetened vanilla almond milk to get a smoother consistency. Microwave for 30 seconds, remove from microwave, stir and put back into microwave to melt further, checking every 30 seconds.

6. Once the chocolate has melted, take a spoon and drizzle over truffles.

7. Put truffles in the refrigerator until ready to serve!

Nutrition Facts (per 1 serving): 43 Calories, 3 g Fat, 6 g Carbohydrate, 3 g Fiber, 1 g Protein