These Cookie Dough Fat Balls actually taste like raw cookie dough, but won't cause a stomach ache or a guilty conscience. Instead, they're jam-packed with healthy fats, minerals, and plant-based proteins. I like to eat them as a topping for my porridge or muesli in the morning or as an afternoon snack to get me out of a midday slump. This delicious snack should probably not be eaten too late in the evening, because the small pieces of chocolate from Moruga cocoa could possibly keep you awake a little longer thanks to the theobromine they contain. Very similar to the caffeine molecule, theobromine can trigger a stimulating effect. However, it has a gentler and more pleasant effect on you than caffeine, which can help you focus and concentrate. So perfect for a pick-me-up in the afternoon!
Incidentally, the vegan and gluten-free Cookie Dough Fat Balls are prepared in less than 10 minutes.
INGREDIENTS (for about 10-12 balls):
- 1.5 cups (200 g) almonds
- 1 cup (130g) cashews
- 2 tbsp tahini
- 2 tbsp coconut oil, melted
- 1 tbsp coconut blossom sugar
- 1 Medjoul date, pitted
- 1/4 tsp salt
- 4 squares Moruga Cacao, finely chopped
- Blend almonds and cashews in a blender or food processor until finely ground. It should have a flour-like consistency.
- Add the tahini, coconut oil, coconut blossom sugar, date and salt and mix evenly.
- Mix in the Moruga Cacao chocolate chips.
- Then shape all the dough into balls with your hands.
- If the dough is too sticky to roll, put it in the fridge for about half an hour.
- Store the finished fat balls in an airtight container in the fridge, they will keep for up to 7 days.
- I like to keep them in the freezer myself - they last up to two months there.