Healthy Cookie Dough Balls and Orange and Hazelnut Chocolate Bark
These are devilishly good little snacks - but without any of the consequences!
For the Cookie Dough Balls
30g porridge oats
A pinch of salt
80g cashews, unsalted
80g chopped dates
2 tbsp coconut oil
1 tbsp cashew nut butter, optional (you could also use peanut butter)
1 tsp vanilla extract
A handful of dark chocolate chips, optional (you can also use chocolate buttons)
4 tbsp cocoa powder or desiccated coconut (optional, for coating)
- Pour all your oats, nuts, and a pinch of salt into a food processor. Blend until the mixture resembles breadcrumbs.
- Add the dates and continue to blend for another 2 minutes (to ensure everything is blending evenly, stop the machine, and scrape down the sides of the bowls).
- Boil a kettle and fill a bowl ¼ of the way up. Sit the jar of coconut oil into the warm water. Watch as the coconut oil melts and becomes pourable.
- Add the coconut oil to the blender, along with the vanilla extract and cashew nut butter, and continue to blend. At this stage, it should begin to form a dough but don’t panic if it’s crumbly, just add a drop of water and it should all bind together.
- Scoop the dough into a mixing bowl and stir in the chocolate chips. Roll up your sleeves – it’s time to get your hands dirty! Start rolling the dough into small bite-sized balls.
- You can store these in an airtight container. They will keep in the fridge for a couple days - or in the freezer for a couple weeks. If eating them straight away, roll them in the coconut or chocolate, and enjoy.
For the Orange and Hazelnut Chocolate Bark
Makes 8 servings
300g Dark chocolate, chopped. (The best quality chocolate you can find!!!)
1 tsp finely grated orange zest
115g toasted hazelnuts, coarsely chopped
Flaky sea salt, such wild Atlantic or Maldon
- Line a baking tray with parchment paper.
- Melt the chocolate in a bain marie over gently simmering water. Stir the orange zest and about three quarters of the nuts into the chocolate. Using a spatula, spread the chocolate mixture on the prepared baking sheet. Sprinkle with the remaining nuts and flaky salt and refrigerate until firm for about 15–20 minutes.
- Break into pieces and store in an airtight container at room temperature (they never survive longer than 2 minutes in our kitchen!).