Moruga Cookie Dough Fat Balls

Moruga Cookie Dough Fat Balls


Cookie Dough Balls

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



  1. Blend almonds and cashews in a blender or food processor until finely ground. It should have a flour-like consistency.
  2. Add the tahini, coconut oil, coconut blossom sugar, date and salt and mix evenly.
  3. Mix in the Moruga Cacao chocolate chips.
  4. 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.


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