Chocolate Covered Cookie Dough Bites (Edit recipe)

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These little cookie dough bites are Paleo compatible and gluten-free. They are a great snack to keep in the refrigerator for times when you want just a bit of a treat.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	152
Fat:	9 g
Carbohydrates:	16 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	113 mg
Fiber:	3 g
Sugars:	8 g
Calculated per serving.

Serves: 24

Ingredients

2 cup Almond Flour, finely ground almond flour
.75 cup Cassava Flour
.75 tsp Sea Salt
.5 cup Pure Maple Syrup, + 2T
.25 cup Almond Butter, (no salt added)
2 tsp Vanilla Extract
.5 cup Semi-Sweet Mini Chocolate Chips
1 cup Dark Chocolate Chips
1 Tbsp Coconut Oil
.5 tsp Fleur de Sel, (optional)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, sift the almond flour, cassava flour, and sea salt. Whisk together until all ingredients are fully combined.
In a small bowl, whisk the maple syrup, almond butter, and vanilla extract until thoroughly combined.
Pour the wet ingredients into the dry ingredients and whisk them together.
Fold in 1/2 cup of mini chocolate chips.
Use a cookie scoop to form balls of the dough and roll them in your hands to smooth them out. Place the balls in the refrigerator for 30 minutes to chill.
In a double boiler or microwave-safe bowl, add 1 cup of dark chocolate chips and coconut oil.
Whisk until melted and combined. If using the microwave, melt in 30-second increments, whisking in between.
Dip the cookie dough balls in the melted chocolate, shaking off any excess, and place them on a parchment-lined sheet pan.
Continue this process until all the cookie dough bites are coated.
Sprinkle the cookie dough bites with fleur de sel (optional) and place them in the fridge for 30 minutes to set up.
Store the bites in an air-tight container in the refrigerator.