These Dark Chocolate Mocha No Bake Vegan Cookie Dough Bites are absolutely to die for. They are easy to make, healthy, and the perfect for on-the-go busy moms, college students, or anyone looking for a great dessert swap.
Ingredients:
- 3/4 cup vegan butter, softened
- 1/2 Cup Coconut Sugar
- 3/4 Tablespoon vanilla extract
- 1/2 teaspoon salt
- 1½ cup + 3 Tablespoons almond flour
- 2 tablespoon almond milk
- ½ cup vegan mini chocolate chips
- 5 teaspoon coconut oil (or other neutral oil)
- Broma Dark Chocolate Mocha almond and lentil butter
Directions:
-
To heat treat the flour*, preheat the oven to 350°F and spread it evenly onto a baking sheet. Once the oven is heated, bake the flour for 5 minutes then remove and let cool completely.
-
In the bowl of a standing mixer or hand mixer, beat together the butter and sugar for 1-2 minutes. Add in the vanilla and mix again.
-
Pour in the flour and salt, then mix. The dough will be crumbly at this stage. Add in the milk and mix the dough until combined.
-
If it's too wet, add in 1-2 tablespoons more flour. If it's too crumbly, add 1-2 tablespoons more milk. Stir in the mini chocolate chips.
-
Line a baking sheet with parchment paper and make 2 tsp-sized balls of dough. Place them on the baking sheet and put in the freezer for 30 minutes.
-
After 30 minutes, place the chocolate chips and coconut oil into a microwave-safe bowl.
-
Microwave for 20 seconds, stir, then microwave again for 15 seconds. Repeat at 15 second intervals, stirring again between each time until the chocolate is fully melted.
-
Remove the cookie dough bites from the freezer and use a fork to dip them in the chocolate until covered, then place them back on the prepared baking sheet.*
-
At this point, you can drizzle as much Broma on the cookie bites as you would like!
-
Place the tray with the chocolate covered cookie dough back into the fridge for around 20 minutes, or until the chocolate/Broma has set.