Healthy Cookie Dough Balls Print

Healthy Cookie Dough Balls and Orange and Chocolate Bark

Healthy Cookie Dough Balls and Orange and Hazelnut Chocolate Bark

These are devilishly good little snacks - but without any of the consequences!

Makes 12

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)

 

Method

  1. Pour all your oats, nuts, and a pinch of salt into a food processor. Blend until the mixture resembles breadcrumbs.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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

 

Ingredients

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

 

Method

  1. Line a baking tray with parchment paper.
  2. 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.
  3. Break into pieces and store in an airtight container at room temperature (they never survive longer than 2 minutes in our kitchen!).

 

 

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