Raw Cookie Dough Energy Balls

There is a reason why Cookie Dough is, and always will be, one of the most popular ice cream flavours; and it's for this very same reason that I avoid baking cookies with my sister. 

Simply put - people love cookie dough (arguably more than cookies themselves) and will do anything to get at it. Whether it's devouring a whole tub of ice cream just because you can't stop digging for that extra nugget of dough beneath your spoon, or setting out to make a dozen cookies but somehow only ending up with 6. The dough is the best part. 
So why not skip all this silliness and make some dough just fo eatin'. 

These raw cookie dough balls are even better than traditional cookie dough in my opinion. For starters they don't contain any raw egg so there's no need to worry about all that. They also only contain natural sugars from the dates and are pretty much made up entirely of nuts. Add in a couple of cacao nibs for extra flavour and crunch and we've got some raw cookie dough that isn't actually all that bad for us. Your only problem is going to be not eating them all in one go, so I suggest giving some away to some people you really like, just to take away the temptation.

I have added in some Organic Burst Maca Powder to make these little guys even more packed with the good stuff and give you an extra kick of energy. Perfect for a snack on the go or afternoon treat at work. So much better than a chocolate bar or a coffee to fight the afternoon slump. They are so quick and easy to make so you can make a big batch that will last you the whole week!

I've rolled a few of mine in desiccated coconut and topped a couple others with a raw chocolate coating to make 'em extra special, but they taste just as good on their own. You can mix up the recipe using different nuts, or a combination of a couple, and changing the add ins. Try some dried fruit or chopped nuts instead of the cacao nibs, there are lots of options to try.

Ingredients:

1 1/2 cup cashews (about 200g)
1/2 cup rolled oats (about 25g) - if you're gluten-free, make sure you're using GF oats
20 dates, pitted (about 120g or 1 cups worth)
1 tsp vanilla bean paste
1 tsp Organic Burst maca powder
1 tbsp almond milk
1/4 cup cacao nibs (about 25g) - can use dark chocolate chips

For the Raw Chocolate Coating (optional):

1 tbsp raw cacao powder

2 tbsp coconut oil, melted

1 tbsp maple syrup or honey

a pinch of salt

To Decorate:

dessicated coconut/chopped nuts

Makes about 15 balls

To Make:

• Line a baking tray or large plate with greaseproof paper and set aside.
• Combine your cashews and oats in a food processor and pulse together until a fine meal forms. 
• Add the dates, vanilla and maca powder to the cashew and oat mixture.
• Pulse again until the mixture comes together in a ball of raw dough - if it is not coming together easily, you can add in the 1 tbsp of almond milk here if needed.
• Remove the dough from the food processor and place it in a small bowl. 
• Gently fold in the chocolate chips so they are incorporated throughout the dough.
• Using a spoon, or just with your hands, roll the dough into small balls and place on the prepared baking tray or plate.
• If desired, roll in desiccated coconut or chopped nuts and put into the fridge to firm up.
• If you are going to coat the balls in raw chocolate, while they are chilling in the fridge, combine all the ingredients for the raw chocolate in a small bowl and mix well until it reaches the consistency of melted chocolate.
• Remove the balls from the fridge and coat all or just a few in the raw chocolate mixture. I just dunked mine into it and then set back onto the baking tray. 
• Set the balls back in the fridge and repeat once or twice more to create a thicker layer of chocolate.
• Top with some more chopped nuts, or roll in coconut.
• Enjoy straight away or keep in the fridge for a couple of days. If you want to make them in advance, these can be stored in the freezer so that they keep for longer, then once defrosted keep in the fridge.