dark chocolate cookie butter truffles

I found this recipe for truffles online. Truffles? Sounds difficult.
Only 4 ingredients? Now we’re talking!

The original recipe called for almond butter. Well, that I did not have. All the nut butters I have are either flavored (cinnamon raisin) or PB2 (powdered peanut butter). I had the PB2 all measured out and ready to go for the recipe but then remembered I had cookie butter tucked away in my pantry. (It’s located way in the back so I can’t see it, let alone know it’s there … hey, it’s worked thus far!) Curiousity and an ounce of hope had me plugging cookie butter into the recipe builder instead of PB2, and who would’ve thought that it would come out to the same amount of points as PB2. So yeah, it’s only obvious to use COOKIE BUTTER! Woohoo!

These are guilt free in my book as they have greek yogurt (protein!), dark chocolate (antioxidants!) and cookie butter (yumminess!). Oh, and they only take 10 minutes to make, 20 minutes of patience, and 2 seconds to devour. They literally melt in your mouth 🙂 Om nom nom …

dark chocolate cookie butter truffles:
Yeilds 8 truffles
Serving Size: 1 truffle
Points Per Serving: 2pp

1/2C dark chocolate chips (I use Guittard 63% Cacao Extra Dark)
1T cookie butter* (I used Trader Joe’s Crunchy Cookie Butter)
1/4C non fat greek yogurt
3T unsweetened cocoa powder (I use Hershey’s Special Dark)

*If you’d like more cookie butter flavor, add 2T for the same amount of points. Please note, if you eat 2, it’ll be 5pp total 🙂

⋅In a microwave safe bowl, melt chocolate chips in :15-20 intervals. 3 times the charm in my case 😉
⋅When the chocolate is melted, stir in the cookie butter and mix until blended.

⋅Transfer chocolate mixture into a cool bowl (cool as in room temperature, not as in “awesome”, even though that works too!)
⋅Gently fold in the greek yogurt until everything is combined.

⋅Place truffle mixture in the fridge or freezer until it starts to harden (15-30min)
⋅Using a mini cookie scoop (this worked so so well!), scoop about 1T of truffle mix and release those beautiful balls into the cocoa powder.
⋅Roll it around until coated and happy. 🙂

⋅Keep in the fridge until ready to serve! … or dig right in like I did. Ugh, no patience, ever! 😉