These vegan, dark chocolate-dipped cookie dough truffles are rich and decadent. Serve with ripe strawberries for the perfect ending to an elegant dinner.
Place cashews and oats in blender or food processor. Blend into a flour.
Add agave and vanilla and pulse until dough ball forms. Remove to bowl.
Stir in 1/4 cup chocolate chips.
Roll into bite-sized balls and chill 10-15 minutes until firm enough to handle.
In microwave, heat 3/4 cup chocolate chips in glass bowl at 50% power for 1 minute. Stir and heat additional minute or until melted and smooth.
Remove balls from refrigerator and dip in melted chocolate until coated. Place on waxed paper or parchment paper. Chill until chocolate hardens.
Makes 10 scrumptious treats!