Cookie dough makes me nostalgic — waiting at mom’s heels while she baked, begging to lick the mixing spoon, circling to sneak a spoonful of dough. Well, when I found the Unrefined Kitchen’s Chocolate Covered Cookie Dough Bites, I squealed like a little girl and ran for the almond butter. Unrefined Kitchen’s recipe is fantastic — I substituted an item or two and lessened a bit of the honey and chocolate.
1 cup Almond Butter
1/2 cup Almond Flour Or Coconut Flour
1/4 cup Dark Chocolate, finely chopped
2 tbsp. Honey
1/2 tsp. Salt
2 tsp. Vanilla
1 cup Dark Chocolate
1 tsp. Coconut Oil
1. Combine almond butter, almond flour (or coconut flour), dark chocolate, honey, salt, and vanilla in a bowl and mix well.
2. Place bowl in refrigerator for roughly 20 minutes. If the almond butter was runny, more refrigerator time may be needed. The consistency of the dough should allow it to be rolled into balls.
3. Line a large plate or baking sheet with parchment paper. Roll dough into 1″ balls, place on parchment paper and place in freezer.
4. Now, melt dark chocolate and coconut oil either in a double-boiler or rig something up similar to this. Stir often and remove from heat as soon as chocolate is melted. Burnt chocolate is no good.
5. Take plate of dough balls out of the freezer. With a toothpick, dip the balls into the melted chocolate and return to plate lined with parchment paper. Use a spoon or finger with chocolate to cover the toothpick hole.
6. Return to freezer for chocolate to harden.
The chocolate covering the balls melts pretty quickly in my fingers, so I serve these directly from the freezer.