A cookie dough that you won’t feel guilty eating for breakfast! These balls are energizing and wholesome, as long as you’re not afraid of a lil’ chocolate. With natural sweetness from the dates and healthy fats from the cashews and coconut oil, these make the perfect snack to satisfy any sweet tooth.
I am not a big early breakfast eater, but these balls are perfect to pop right before an early yoga class. They give you enough energy to get through, without feeling sluggish.
I used to make these often without the coconut flakes, which can definitely be omitted if you aren’t a big coconut fan, but it adds a little texture that I love. If your dates seem dried out instead of sticky, try rehydrating them in a glass of water. These balls work best when you have fresh, sticky dates!
If you try this recipe, let me know by commenting below or tagging me on Instagram, @groundedchow!
Cookie Dough Coconut Balls
Ingredients
- 1 cup cashews
- 10 dates, pitted
- ¼ cup shredded raw coconut
- sprinkle of salt
- ½ tsp vanilla extract
- 1 Tbs coconut oil
- 3 Tbs chocolate chips
Instructions
- Start by pulsing the cashews in your blender or food processor until there are no large pieces. I like to get them as close to a powder as possible.
- Add the dates to food processor with cashews, pulse/blend until well mixed in with the cashews. Add the coconut oil to keep things moving.
- To the date and cashew mix, add vanilla, sprinkle of salt and shredded coconut. Pulse until incorporated and dough is formed.
- Mix in chocolate chips. Form balls with your hands, using about 1 tablespoon of dough for each ball.
- Let set in fridge for 15-30 minutes before serving.