Gluten Free Raw Cookie Dough Bites

Gluten Free Raw Frozen Chocolate Chip Cookie Dough Bites

These tasty little guys are a bit time consuming to make.  If you have a quiet afternoon, they are fun to do but they are a bit labor intensive and the ingredients can be a bit pricey.  However, don’t let that scare you.  These are one of the best raw desserts I’ve ever made!   They are rich and decadent but you are still eating foods that are good for you!  Nuts, coconut oil, honey, YUM!  You can cut them into bite size pieces and this batch will last quite some time (if you can control yourself)!

Chocolate chips

2 tbl. Coconut oil

½ cup carob powder

½ cup raw cocoa powder

4 tbl. Agave nectar (I used honey throughout this recipe)

1 teasp. Vanilla

Dough

1 ¾ cups cashews, ground into a nut flour (I used our
electric coffee grinder)

¾ cup oat flour (I used coconut flour for a gluten free
version)

2 tbl. Agave or honey

2 tbl. Maple syrup

¼ cup coconut oil

Pinch of sea salt

Chocolate coating

(I actually had to double this to do the double dipping.  Keeping it warm also helped.  I had the bowl sitting in another bowl with hot water)

¼ cup coconut oil

¼ cup raw cocoa

2 tabl. Agave or honey

1 tsp. vanilla

Directions:
1. Prepare raw chocolate chips by combining above chocolate chip ingredients.  They will be doughy.  Spread out on a flat pan or
plate and put in freezer for at least an hour. (Don’t make the mistake I did and use wax paper, it sticks!).  Then, cut into small chips. These soften quickly and are easier to handle when cold.

2. Next, prepare the cookie dough filling by combining cookie dough ingredients, mixing chocolate chips in.  Form into a slab about 1/2 “ thick and freeze for 15 minutes.

3. Once frozen, cut into small bar sizes (enough to take 1-3 bites out of) and skewer each one with a small toothpick.  Prepare chocolate coating by combining all coating ingredients in a small bowl.

4. One by one, dip each bite into chocolate, place on a flat tray and freeze for 1-2 minutes. Dip again in chocolate and top with chopped cashews, coconut flakes, cocoa nips or other desired toppings. Freeze until frozen.  I would
suggest taking out the toothpicks while still a bit soft after dipping before last freeze.

These should keep in the freezer for some time.

Makes 24 bites or more.  Preparation time: 1 hour.

This recipe was sent to me.   It says VegWeb.com submitted by http://vegweb.com/index.php?action=profile;u=152555.  However, they give credit to Oh She Glows.com. (http://ohsheglows.com/2009/05/03/raw-chocolate-chip=-cookies/)

 

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