Chocolate Covered Cookie Dough Balls Switch Up

Do remember a couple of weeks ago when I posted a recipe for these Cashew Cookie Dough Bars?

They turned out to be such a hit that I decided to do a spin off on them, all the while still keeping them nice and healthy. A word of warning though: they are so good you might just end up eating a few too many. 

Are you ready for the switch up?

If you could take your favourite Larabar, roll it into a little ball and coat it in a thick layer of dark chocolate, this is what it would look like.

Ligthly dusted with 100% pure cocoa powder, they are so soft and silky it's like biting into a rich truffle. Except you can eat these without the guilt. I still can't believe these are made with only 3 ingredients: dates, cashews, and chocolate.

I've also hidden a little surprise in the middle of each one.

Pure decadence!

It's just in time for the holidays too. Nothing says Merry Christmas like a tin of homemade cookies, and these would be a great addition for those who are vegan or gluten intolerant. But even those who aren't will love them just as much.

Chocolate Covered Cookie Dough Balls {Gluten-Free & Vegan}(makes 12-15)

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Ingredients:

• 1 cup raw unsalted cashews
• 1 cup fresh pitted dates
• 3/4 cup 72% dark chocolate chunks or baking wafers + extra for the chocolate middles
• Sifted cocoa powder for dusting (optional)

 Directions:

1. Place cashews in food processor and grind until finely chopped. Be careful not to turn them into flour.
2. Next add the dates to the chopped nuts and grind until combined and mixture holds together. You should be able to form it together in your hands. Add 2 Tbsp of filtered water if and pulse a bit if the mix isn't holding well. It should be sticky.
3. Using a spoon, scoop a bit of the mix out and roll into 1" balls. Arrange on a baking sheet lined with parchment paper.
4. Take a knife or use your fingers to pry a hole in the middle of each one, then put a chunk of chocolate in and roll it up again in your hands.
5. Melt the chocolate using the double boiler method. Using spoons, dip and roll cookie dough balls into melted chocolate to cover. Lift and let excess chocolate drip off back into the bowl and return to parchment-lined baking sheet. Chill in the refrigerator until set. Using a sieve, dust with cocoa powder.
6. Store in an air-tight container and keep in the refrigerator. (If you can keep your hands off them that is). 

*If you are allergic to nuts you can use sunflower seeds instead of cashews and still get the same results. 

Almond Butter Chocolate Chip Cookies

I have a little secret. 

There is not one spot of flour or dairy in these cookies! I kid you not. Gluten free and only 6 ingredients, you would never be able to tell that they're gluten free either.

These cookies could go up against any old chocolate chip cookie and win hands down. They are crispy yet tender-soft on the inside, and are to die for! I think I'm beginning to have an obsession with cookies... 

This recipe actually comes from Clean Eating magazine. If you haven't checked them out yet, they have a bountiful amount of healthy, good-for-you recipes. Every recipe they put out is full of flavour and you can be happy that it's healthy too. I always love reading the helpful eating and nutrition tips they put in they're magazines.

Who ever said healthy eating tastes bad?

Almond Butter Chocolate Chip Cookies gluten free, vegan (Makes 2 dozen cookies)

slightly adapted from Clean Eating Magazine.

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Ingredients:

• 1 cup unsalted almond butter
• 3/4 cup organic light brown sugar or sucanat
• 1 egg or 1 chia egg *see note*
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 tsp pure vanilla extract
• 1/2 cup Enjoy Life Mega Chunks chocolate (certified gluten free & vegan)

Directions:

1. Preheat oven to 350*F. In a large bowl or stand mixer fitted with a paddle attachment stir together first 5 ingredients. Stir in chocolate.
2. Drop dough by rounded tablespoonfuls (more if you would like bigger cookies) onto baking sheets lined with parchement paper. Bake for 10 minutes or until lightly golden.
3. Let the cookies cool on the baking sheets for 5 minutes before moving to a wire rack to cool completley.

*Note* To make the chia egg simply add 1 tbsp chia seeds to a small sized dish and add 3 tbsp water. Let this sit for at least 5 minutes to let the seeds fel and absorb some of the water before adding to the other ingredients.

Nutritional Info: (Per Cookie) 110 Calories, 8 grams fat, 1.5 grams sat. fat, 55 mg sodium, 1 gram fiber, 5 grams sugar, 2 grams protein, 10 mg cholesterol

Viola! You now have a delicious cookie that is both gluten free and vegan!!!

Now lets get baking!!!