Tuesday, January 18, 2011

Raw Chocolate Chip Cookie Dough Balls


2/3 Cup Raw Cashews
1/2 Cup + 1 Tablespoon gluten free oats
3/4 c of Raw Coconut Flour
1 tsp Sea salt
5-6 pitted medjool dates, chopped
2 teaspoon pure vanilla extract
5 Tablespoon pure maple syrup (or raw honey or Agave)
3-4 Tablespoons of dark cocao nibs or (mini dark chocolate chips)
1/3 Cup dark chocolate, melted, for dipping
Line baking sheet with parchment paper or a non stick mat.  
In food processor, process the cashews and oats until a fine crumble.  
Add flour, salt, and dates...process until fine.
Add vanilla and maple syrup and process until mixture comes together in a ball.
Transfer to a large bowl and stir in Cocao nibs.  
Roll into balls and stick with toothpicks.
Put the in the freeze while you prepare the melting chocolate.
In a double boiler, melt 1/3 cup of dark chocolate in a small bowl.  Be careful not to burn and heat to just melted.
Roll each ball into the chocolate and place on parchment paper lined baking sheet.
Freeze for 1 hour to set.  We make these and keep in tins for weeks-- in the freezer or refrigerator.
Makes about 30!!
Keziah was the cook for these yummy balls!


  1. Hey! that is a really, really good picture of Keziah! I like it!

  2. Dear Mandy,
    These sound delicious...and are quite similar to the peanut butter balls we make around here. I'll have to try these! Thanks for sharing!

    God bless,

  3. Nice job Keziah! Hope you saved a few for me!


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