These Cookie Dough Fat Balls taste like raw cookie dough, but they are vegan, gluten-free and ready in less than 10 minutes. I like them best as a topping for porridge or muesli in the morning, or as a small afternoon snack.
The chopped Moruga Cacao pieces add an intense chocolate note. Cacao naturally contains theobromine, so for many people these are better during the day than late at night.
Ingredients for about 10-12 balls
- 1.5 cups (200 g) almonds
- 1 cup (130 g) cashews
- 2 tbsp tahini
- 2 tbsp coconut oil, melted
- 1 tbsp coconut blossom sugar
- 1 Medjool date, pitted
- 1/4 tsp salt
- 20-24 Drops or 4 squares Moruga Cacao, finely chopped
Preparation
- Blend the almonds and cashews in a blender or food processor until the texture is flour-like.
- Add tahini, coconut oil, coconut blossom sugar, date and salt and mix until evenly combined.
- Fold in the chopped Moruga Cacao pieces.
- Shape the dough into small balls with your hands.
Tips
- If the dough is too sticky, place it in the fridge for about half an hour.
- Stored in an airtight container, the fat balls keep in the fridge for up to 7 days.
- You can also freeze them for up to two months.
For this recipe, use chopped Drops from your favorite Moruga origin. If you want to compare different flavor profiles, start with the Moruga cacao varieties. If you are new to 100% cacao, the Moruga Starter Kit is the easiest way to try several profiles.
For more context, read how to buy 100% cacao and check Moruga lab tests.
