PALEO, VEGAN, DAIRY FREE & GLUTEN FREE
So, I have come up with a recipe to save you from having to come up with excuses as to how you couldn't of just acted like a normal person and politely eaten two scoops of the ice-cream out of a bowl and stop you from hoarding half eaten tubs of ice-cream in your freezer.
Give this recipe a go, its not even the delicious cookie dough taste that makes these balls to die for but it is the chewy dense bite that keeps us coming back for more.
I think the chocolate coating is enough chocolate for these bad boys but if your feeling a little more indulgent add chocolate chips to the dough.
Amount Per Serving
Calories from Fat 77
Total Fat 8.6g
Saturated Fat 2.6g
Total Carbohydrates 11.6g
Dietary Fiber 1.0g
Vitamin A 0%•Vitamin C 0%Calcium 2%•Iron 5%
What you will need
1/2 cup cashews
1/4 cup walnuts
1 tsp vanilla
1 1/2 tsp honey
pinch of salt
100g dark chocolate (wont use it all)
2 tbs almond milk
1 tbs honey
Boil for about 10 minutes until relatively soft. I did this to speed up the process as I am an impatient woman.
After 10 minutes drain the water and add the nuts to your blender with the vanilla, dates, honey and salt.
Blitz until the mixture is smooth and sticky.
Spread the mixture out on a sheet of baking paper to speed up the cooling down process. When it is cool add the chocolate chips(optional).
Divide the cookie dough in 8 pieces and roll into balls.
Place the cookie balls in the freezer for about 20 minutes just to harden a little.
Meanwhile, prepare your chocolate.
In a heatproof bowl or over a ban marie melt the chocolate with the honey and almond milk. It should be slightly thick and shiny.
Get the dough balls from the freezer and dip them in the chocolate, making sure to cover them completely.
Place back in the freezer to harden for a further 20 minutes.