{healthier} Raw Chocolate Chip Cookie Dough Balls


I, for the most part, have given up white/processed sugar.  The reason I say "for the most part" is because I do eat a few things that have a bit of sugar in it from time-to-time.  But when I want something sweet, I try to turn to fruit or homemade treats such as this which uses dates, honey and/or maple syrup instead of sugar.

These. are. yummy.

Even J, who hasn't changed his eating habits, loves these little balls of goodness.  Initially he passed on trying them.  After I convinced him they were worth a try, however, he declared them "really good".  And then he ate 4. Perhaps to prove his point?

Anyway, I recommend you make 1 batch to "test" them, but give yourself time to then whip up another batch.  Or two.  You can always freeze the leftovers.  If there are any......  just sayin'.




Cookie Dough Balls
source: Oh She Glows Cookbook

1 cup raw cashews
1/2 cup rolled oats
1/2 cup pitted medjool dates
1 Tablespoon pure maple syrup
1 Tablespoon raw cashew butter
1/2 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
2 Tablespoons non-dairy mini chocolate chips or carob chocolate chips

Using a food processor, combine the cashews and oats, processing until you get a fine flour (30 seconds).  Be sure not to process too long or the oils will release and turn the mixture into cashew butter.  Add the dates and process again until the dates are finely chopped.

Add the maple syrup, cashew butter, vanilla and salt.  Process until combined.  The dough should stick together when you press it between your fingers.  If it's too dry, add a teaspoon of water and process again.  Pulse the chocolate chips until combined.

Line a pan or large plate with parchment paper.  Remove the blade from the food processor.  Using your hand, grab a Tablespoon of dough, roll it between your hands into a ball.  Set the ball on the parchment and repeat until the remainder of dough is rolled.

Chill the balls in the freezer for about 30 minutes to firm them up a bit.  Eat at room temperature.

Store leftovers in the refrigerator in a sealed container for up to a week.  For longer storage, store in a freezer-safe container for up to 1 month.


2 comments:

daisy gurl said...

I can imagine these wouldn't last long. It's amazing how sweet things taste once you cut out most refined sugar.
Have you ever tried Sunbutter? It is sunflower seed butter, another great alternative that I bet would be fantastic in these little morsels.
Hope you have a wonderful week!

At Rivercrest Cottage said...

They look like the real thing, but sound much better for you. Thanks for the recipe.