gluten-free. soy-free. dairy-free. vegan. raw.

Okay, so this is not the usual cookie dough. No eggs. No dairy. No flour. But it is mostly guilt-free. Easy to make. Whole food ingredients. Uncooked. Covered in dark chocolate made from scratch. My taste tester went through a whole tray in one day. It was their “snack”. It tastes delicious to me. Treat yourself! And feel good about it. This is much healthier than the average cookie dough.

cashews

Chocolate Covered Cookie Dough

  • Servings: makes 10
  • Difficulty: easy
  • Print

Raw cookie dough covered in dark chocolate made with whole food ingredients.

Ingredients

Cookie Dough:

  • 3/4 c. cashews.
  • 1 T. maple syrup.
  • 1 T. cacao nibs (add another T. if desiring seriously crunchy).
  • 1/2 t. gluten-free vanilla extract.

Chocolate Coating:

  • 3 T. coconut oil.
  • 2 T. cacao powder.
  • 1 T. maple syrup.
 

Directions

Will need an ice cube tray to use as mold for creation.

Cookie Dough:

  1. In high speed blender, grind cashews into a fine powder.
  2. Add maple syrup and vanilla extract. Blend well to combine. Ingredients should be sticking together.
  3. Add cacao nibs on low speed to incorporate.
  4. Roll into oval shaped balls, and place in ice cube tray compartments.
  5. Refrigerate until ready to use.

Chocolate Coating:

  1. Melt coconut oil on low heat over stove eye, if not already melted. Take off eye.
  2. Add cacao powder and maple syrup. Stir well.
  3. Spoon over cookie dough in mold. Do not worry about filling tray compartments. Focus on covering cookie dough. If desiring to fill compartments, add 1 T. coconut oil, 1 T. cacao powder, and 1/2 T. maple syrup more for extra coating.
  4. Freeze for ten minutes. Should be ready to consume.
  5. Store in refrigerator. Enjoy!
  
credit: sefaring.com

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