Raw Cookie Dough Bombons
These little treats are versatile. They can be dipped in chocolate or the chocolate can be omitted making them SCD legal. The add-ins can vary or they can be omitted for a simple cookie dough bite. If you have a nut allergy, you can use seeds instead or if you have a seed allergy, then use nuts. For SCD versions, use almond or cashew both for flour and nut butter, otherwise, experiment with nut and seed combinations such as almond flour + tahini, almond flour + cashew butter, almond or cashew flour + SunFun Butter...You get the picture.
The Mini-Foodies say the are the best!
Cookie Dough Ingredients
3/4 cup almond flour (or other nut / seed flour)
3 Tbsp. nut (seed) butter
2 Medjool dates, pitted (or 2 Tbsp. honey or maple syrup*)
1 Tbsp. coconut (other non-dairy) milk
pinch sea salt
3 Tbsp. cacao nibs or chocolate chips (optional)
1/4-1/2 cup chopped nuts -pecans for SCD- for crunch (optional)
Process all ingredients in food processor. Manually shape balls into 1-2 Tbsp. balls. Place on parchment-lined pan. Freeze 15 mins.
Chocolate Shell Ingredients (omit for SCD)
1/2 Tbsp. coconut oil
Melt chocolate & oil in double boiler or chocolate melting pot. Remove cookie dough balls from freezer. Dip balls one by one in melted chocolate. Return to parchment-lined pan. Freeze to set. Enjoy!
Raw Cookie Dough Bombon...yummy!