Cookie dough:
75g oats
2 tbsp coconut oil
2 tbsp maple syrup
1 tbsp non-dairy milk
2 tsp vanilla extract
50g soft light brown sugar
¼ tsp sea salt flakes
60g ground almonds
20g Butlers 70% Dark Chocolate Bar, roughly chopped
To coat:
80g Butlers 70% Dark Chocolate Bar
2 tsp coconut oil
METHOD:
Place the oats in a food processor and blend until milled to a rough flour, then set aside.
Melt the coconut oil in the microwave in a medium-sized bowl.
Add the remaining wet ingredients and sugar then stir to combine. Add the ground oat flour, salt and ground almonds, then mix thoroughly. Stir through the dark chocolate pieces.
Cover with cling film and refrigerate until firm, about an hour.
Use a 1 tbsp measuring spoon to scoop the firmed dough, and shape each scoop into a ball. Place on a sheet of parchment paper then set aside.
To coat, place the dark chocolate in a small bowl in the microwave and heat in 10-20 second bursts, stirring in between, until the chocolate has mostly melted. Remove from the microwave and stir until the residual heat has melted the remaining chocolate, then add the coconut oil and mix together until the coconut oil has melted and the chocolate coating is smooth and shiny.
Dip the cookie dough balls into the chocolate coating. Lift out with a fork and allow the excess coating to drip off before placing the dipped cookie dough balls back onto the parchment paper.
The cookie dough balls can then be left to set in the fridge or decorated with a variety of toppings before the coating sets.
You can use chopped nuts, coconut flakes, dried fruit powders, dried edible flower petals, sea salt flakes, seeds and so on.
Store in an airtight container in the fridge.
Butlers Chocolate Chip Cookie Dough Bites
Fudgy, sweet and loaded with chunks of chocolate, these irresistible Cookie Dough Bites are perfect for enjoying on the go or alongside a cup of tea at home.
INGREDIENTS:
(makes 18)
