Choc Chip Cookie Dough Bites

Serves: makes about 12
GF DF RSF

Ingredients: 

200 g (2 cups) almond flour or hazelnut meal, plus extra if needed
135 g (1/2 cup) smooth peanut, hazelnut or macadamia butter, plus extra if needed
3 tablespoons maple syrup, honey, coconut nectar
3 tablespoons melted coconut oil, plus extra if needed
1 teaspoon vanilla bean paste or powder
250 g (1 cup) roughly chopped dark chocolate (80% cacao minimum, preferably sweetened with coconut sugar)

Method:

Line a tray with baking paper.

Place the almond or almond flour, peanut butter, sweetener, coconut oil and vanilla in a food processor or high-speed blender and blitz to make a thick, wet dough that can be rolled into balls easily. If it’s too dry, add more nut butter or coconut oil; if it’s too wet, add more almond or hazelnut meal.

Once you’re happy with the consistency, transfer the dough to a bowl and mix in the chocolate chunks.

Use your hands to roll 2-3 tablespoons of dough per ball into evenly sized balls, then place on the prepared tray. I like the chocolate chunks to be showing and sticking out a little; it gives them a great look.

Transfer the cookie dough balls to the fridge for 10-15 minutes to firm up. Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.