Cashew Cookie Dough Bites

Name: Cashew Cookie Dough Bites
Prep time: 2 h
Total time: 2 h
Cuisine: American
Ingredients: 1 cup cashew butter (OR any nut butter); ¼ cup coconut butter, softened; 20 drops liquid stevia OR 1 tsp pure monk fruit powder; 4 tbsp coconut flour; 3 tbsp mesquite powder; ¼ cup cacao nibs; 70g dark chocolate

4 steps

Prep:2h

Cookie dough. It’s the stuff of childhoods, and I’ve never met a single person who doesn’t steal a few tastes of the unbaked dough when they’re making cookies. In fact I actually prefer it. Which is why I made this recipe. It’s a variation of my CBD Cookie Dough, but without the CBD and I’ve portioned them out into single serves and covered them in chocolate. Before you ask for a substitution, the mesquite really does make this recipe. Mesquite is nature’s caramel flavour, and the reason I use it is because it emulates that caramelised flavour you get from sugar - which I obviously don’t use. You can make this recipe without the mesquite, but it won’t be so much cookie dough and will be more sweet nut butter (which tbh is also delicious!).

Updated at: Tue, 05 Sep 2023 21:19:54 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories177 kcal (9%)

Total Fat13.8 g (20%)

Carbs10.8 g (4%)

Sugars2.2 g (2%)

Protein4.2 g (8%)

Sodium187.6 mg (9%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

1 cupcashew butter

OR any nut butter

¼ cupcoconut butter

softened

20 dropsliquid stevia

4 Tbspcoconut flour

3 Tbspmesquite powder

¼ cupcacao nibs

70gdark chocolate

Instructions

Step 1

In a large bowl combine the cashew butter, coconut butter, stevia or monk fruit and stir.

Step 2

Add in the coconut flour and mesquite and combine. I find this is best done with hands. Add in the cacao nibs and mix.

Step 3

Spoon into a silicone ice cube tray and place in the freezer. Leave for 2 hours or overnight.

Step 4

Melt the chocolate in the microwave or in a bowl sitting over a pot of simmering water. Carefully submerge the frozen balls in the melted chocolate and place on a sheet of baking paper. They will begin to set immediately. Store in the fridge.

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