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?

Cashew Cookie Dough Bars.jpg

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?

Cookie Dough Balls

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.

Vegan/Gluten-Free Dough Balls

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.

Chocolate covered dough balls

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.

cookie dough balls 6.jpg

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

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  • 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)


  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. 

Dough Balls