Description
Enjoy these eggless raw cookie dough bites, made with cashews and almonds, and enrobed in rich dark chocolate for a delightful treat.
Ingredients
Units
Scale
- 2/3 cup (160 ml) of salted cashews
- 2/3 cup (160 ml) of raw almonds
- 2/3 cup (160 ml) of oats (quick cooking or regular)
- 1/2 tsp of ground cinnamon
- 1 tbsp (15 ml) light brown sugar
- 1/4 tsp of sea salt
- 1/4 cup (60 ml) of honey or agave nectar
- 1 tsp of vanilla extract
- 1 tbsp of chia seeds
- 1/2 cup (120 ml) of mini chocolate chips
- 1 cup (240 ml) of dark chocolate chips
- 1 tbsp (15 ml) of coconut oil
Instructions
- Add the cashews, almonds, oats, cinnamon, brown sugar, and sea salt into your food processor. Blend until finely ground.
- Add the honey or agave, vanilla extract, and chia seeds. Blend until the mixture starts to come together. Scrape down the sides as needed.
- Fold in the mini chocolate chips by hand.
- Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- Freeze the balls for about 15 minutes to firm up.
- In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Dip each cookie dough ball into the melted chocolate, ensuring it is completely coated. Place back on the parchment-lined baking sheet.
- Refrigerate the chocolate-covered balls for about 10 minutes or until the chocolate has set.
Notes
- Store these bites in an airtight container in the refrigerator for up to a week.
- For a vegan version, use agave nectar instead of honey.
- You can substitute dark chocolate with milk chocolate if preferred.
- If the mixture is too dry, add a bit more honey or agave to help it bind.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 8
- Sodium: 50
- Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 0