These cookie dough balls are an easy and healthy recipe that's made with only 7 clean, real food ingredients. They're the perfect plant-based dessert made without chickpeas and can be prepared in under 15 minutes! { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Chickpea-Free | Oil-Free | No-Bake | No Refined Sugar | Paleo-Friendly }
Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the ball mixture:
Add all ingredients for the balls to a medium-size mixing bowl and stir until everything is well combined.
*Depending on the consistency of your nut butter, you may need to add a little extra almond flour. For example, a runny nut butter will need more almond flour and a thick nut butter may not need any extra. Add (1) tablespoon at a time until the mixture has the texture of thick cookie dough.
Add the add-ins:
Add the chocolate chip add-in to the ball mixture and stir them in until they are evenly distributed.
Assemble the balls:
Take out about (1) tablespoon of the mixture out at a time, squeeze it tightly in your fist, then roll it into a ball shape between the palms of your hands.
Place the balls on the prepared cookie sheet.
Transfer the cookie sheet to the refrigerator for approximately 10-15 minutes to chill and firm.
Prepare the chocolate coating:
While the balls are chilling, add all ingredients for the chocolate topping to a small saucepan and melt on the lowest heat, stirring the entire time until creamy and smooth and taking care to not let it burn.
Remove the cookie sheet from the refrigerator and dip each ball into the chocolate mixture, gently tossing so that all sides are covered.
Place the chocolate-coated balls back onto the cookie sheet and return to the refrigerator for an additional 10-15 minutes, or until the chocolate hardens.
Store in an air-tight BPA-free container in the refrigerator until ready to serve because they will get soft if left out at room temperature.
Notes
Almond Flour: Depending on the consistency of your nut butter, you may need to add extra almond flour to the mixture. For example, a thin, runny nut butter will need a little extra almond flour. Start with (2) cups and add an additional (1) tablespoon, as needed, until the mixture has a thick, cookie dough consistency that will hold a ball shape.Almond Butter. I used almond butter because it's a neutral-flavored nut butter, but you can substitute it with cashew butter, peanut butter or even sunflower seed butter.Maple Syrup. This can be substituted with another liquid sweetener like organic date nectar or organic coconut nectar.Chocolate Chips. I prefer to use mini-chocolate chips in this recipe so they aren't so overpowering in the balls, but you can use standard-size chocolate chips if you prefer. If you use standard-size chocolate chips, you may want to reduce the amount from (1) cup to 1/2 cup since they are larger in size.Coconut Oil. If you don't like the taste or smell of coconut oil, use organic refined coconut oil which has zero coconut taste or smell. In addition, I used such a small amount to help harden the chocolate, but it can be omitted if you prefer.Vanilla Extract. Can be substituted with organic vanilla bean powder in the same amount.Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.Serving Size: This recipe will make approximately (16) balls. Nutritional information is for (1) ball which is (1) serving.