Well hello fellow foodies. Whoever is out there that has as much of a weakness for peanut butter and chocolate as I do I apologise in advance for what I’m about to lay before you beaus these Raw Cookie Dough Balls are about to become your new obsession.

Although these Raw Cookie Dough Balls are 100% natural, free from gluten, refined sugar, dairy and are completely raw. This is still a decadent dessert and should be eaten in moderation. However, in saying that, they’re technically made from all natural ingredients so it really wouldn’t be the end of the world if the whole batch magically made its way into your mouth. And speaking from experience these balls of peanut butter heaven are hard to stop at just one.

This recipe idea initially came from the queen of healthy desserts – Angela from the “Oh She Glows” cookbook. There are so many amazing dessert ideas on her blog that I often find it hard to choose which one to make next, any suggestions will be greatly received.

This recipe has been adapted just slightly based on what I had in the cupboards at the time. But also after making my first batch I had a genius idea to add some mashed banana to the batch. You know, to make these a little less rich and dense. I have yet to try this but will definitely be experimenting with this idea next time I’m in the kitchen. The addition of banana would add a natural sweetness and also make the balls a little moister. So if you have the courage to go off road with the recipe below. Add some banana to the mix, and let me know how they turn out.

Need some more chocolate and nut butter recipe ideas? Check out these top picks!

Raw Cookie Dough Balls

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Recipe by www.peanut-head.comCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Setting Time

minutes

These Raw Cookie Dough Balls are vegan, gluten free and low in sugar. Fun to whip up with the kids and make for a great bite sized, guilt free treat.

Ingredients

Cookie Dough
¾ cup peanut butter *
5 tbsp cacao nibs or chocolate chips
3 tbsp brown rice syrup
2 tbsp coconut flour
¼ tsp sea salt, to taste
Coating
3 tbsp coconut oil
3 tbsp cacao powder
3 tbsp brown rice syrup
3 tbsp cacao nibs, for aesthetics

Directions

In a bowl vigorously mix together the nut butter with sweetener for 60 seconds. In this time the nut butter should turn from quite runny to a thick consistency. The more you stir, the thicker it will get.
Add in the coconut flour a little bit at a time, stirring again vigorously until you’ve got yourself a thick batter.
Add sea salt and cacao nibs and stir until well combined.
By now the mixture should stick together quite nicely and easily be rolled into a ball.
Take small spoon sized pieces from the batter, roll into 10 individual balls and place on a tray lined with parchment paper.
Once they’re all rolled out, place in the freezer while you prepare your chocolate mixture.
In a saucepan over a very low heat, melt down you coconut oil, stir in the sweetener and cacao making sure they’re mixed well. Set off the heat allowing to cool to room temperature.
Using a fork, dip the balls into the melted chocolate. Tap excess chocolate off on the side of the pot and repeat for the rest. (Save the leftover melted chocolate for a second layer).
For added texture, roll the balls in cacao nibs then place on a plate or cutting board lined with parchment paper.
Place back in the freezer to harden for approx. 10 minutes and repeat the chocolate dipping step to get a nice thick chocolate coating. Then place back in the freezer for another 10 minutes or until the chocolate layer is hard.
Serve and enjoy!

Notes

Can sub the peanut butter with almond or cashew butter.
Ensure the nut butter used is free from added oils, salt or sugar.
Quite a bit of muscle is required for the mixing process. If you’re anything like me you may need a break in between the mixing.
These balls are best kept in an airtight container the fridge and will keep for roughly 2 weeks.