A delicious “energy bite” type of treat – a center cookie dough filling made with natural ingredients such as cashews and oats. The “cookie dough” bites are coated in a rich dark chocolate shell. These delicious treats are gluten-free, packed with protein, and an indulgent treat to satisfy your cravings in a healthier way.
So back when I was experimenting with some other thumbprint cookies, I also experimented making some cookie dough-filled chocolate cups. Since the cookie dough used for the thumbprint cookies is egg-less and totally edible without being cooked, I thought, why not?!
So that’s exactly what happened – out of one of the final test batches for those cookies, I used half the dough to make these little candies. Of course I fell in love with them. Because what’s not to love – cookie dough + chocolate? I mean that’s straight happiness right there.
And then I took pictures of them and planned on sharing them, but it’s already mid-January and this whole healthy eating thing is going so well. I mean besides all of the tourist-y eating I’ve been doing for just about every meal. Okay, right, I am totally failing at this healthy January thing. But dang. The food and restaurants here are delicious. There’s a little restaurant called Nando’s that I’m mildly obsessed with. It’s been 3 out of the past 5 meals for me. So that’s probably classified as more than a mild obsession, but I digress.
A delicious "energy bite" type of treat - a center cookie dough filling made with natural ingredients such as cashews and oats. The "cookie dough" bites are coated in a rich dark chocolate shell. These delicious treats are gluten-free, packed with protein, and an indulgent treat to satisfy your cravings in a healthier way.
- 2/3 cup (87g) raw cashews
- 1/3 cup (34g) old fashioned oats
- 1 and 1/2 tablespoons honey
- 1 tablespoon melted coconut oil
- 1 and 1/2 teaspoons vanilla extract
- 3 tablespoons miniature dark chocolate chips
- 1 cup (166g) dark chocolate chips use high quality for best results
- 1/2 teaspoon coconut oil
- Line a miniature muffin tin with miniature muffin liners and set aside.
- In a food processor, pulse the cashews and the oats until they resemble a flour-like consistency. Too little blending and these treats won't be as smooth and too much blending and it can start to turn into cashew butter. Try to pulse just until it looks like flour.
- Transfer to a bowl and mix in the honey, coconut oil, and vanilla extract.
- Knead with your hands until a thick dough forms. Knead in the chocolate chips.
- Squish the dough to form squat balls - you don't really roll it, but more of a squishing process from one hand to the next. (If needed add a little bit more honey if the balls aren't sticking together well enough)
- In a small microwave safe bowl, combine the chocolate chips and coconut oil. Melt in the microwave at half power for 30 seconds and then in bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted.
- Using a spoon, dot the bottoms of each of the lined muffin cavities with the melted chocolate.
- Press a small ball of cookie dough into the dot of chocolate spreading the chocolate to cover the bottom of the muffin liner.
- Pour and smooth the chocolate over the cookie dough until it is just covered.
- Alternatively, you could just dip the cookie dough into the melted dark chocolate and place the dipped truffles on a parchment lined tray to harden.
- Allow the cups to completely harden in the fridge.
- Store any leftovers in an air-tight container in the fridge as these have a tendency to be a bit melty.
Cookie dough filling adapted from Averie Cooks