Chocolate Covered Cookie Dough Balls [Paleo, vegan, keto]

Full of healthy fats & fibre these protein balls will keep you fuelled & satisfied all day!

If you are like me, you may sometimes get cravings around that time of the month, or around 2-3pm, maybe later into the evening? I love having a few healthier snack options around for these times!

I highly recommend making a batch of these at the start of the week & storing them in the fridge or freezer to grab & go as needed! They also pair really well with a hot coffee or tea too!

My favourite sweetener, which is the one I used in this recipe, is actually on sale right now if you’re in the US! You can click here to purchase! For my Canadians, you can purchase from here!

I can’t wait to see your re-creations, & make sure to tag me on Instagram so I can share them on my stories! Let’s get into the recipe!

Print Recipe

Chocolate Covered Cookie Dough Balls [Paleo, vegan, keto]

Full of healthy fats & fiber these protein balls will keep you fuelled & satisfied all day!

Prep Time

10 Minutes

Servings

Balls

Ingredients

Cookie Dough

• 2/3 cup Almond flour
• 3-4 tbsp Powdered Lakanto Sweetener Or your preferred sweetener of choice
• 2 tbsp Flax meal Aka ground flaxseed
• 2 tbsp Avocado oil Or you can sub in coconut oil or ghee
• 1/8 tsp Pink salt
• 1/2 tsp Vanilla extract
• 2 tbsp Cashew butter Or nut butter of your choice
• 1 tbsp Water or milk of choice
• 2 tbsp Dark chocolate chips I like Lily's sugar free chocolate chips or Enjoy Life for a dairy-free/vegan option

Chocolate Coating

• 1/4 cup Dark chocolate chips *See note above on my favourite brands
• 1 tbsp Avocado oil Or you can sub in coconut oil or ghee

Prep Time 10 Minutes Servings Balls Ingredients Cookie Dough 2/3 cup Almond flour 3-4 tbsp Powdered Lakanto Sweetener Or your preferred sweetener of choice 2 tbsp Flax meal Aka ground flaxseed 2 tbsp Avocado oil Or you can sub in coconut oil or ghee 1/8 tsp Pink salt 1/2 tsp Vanilla extract 2 tbsp Cashew butter Or nut butter of your choice 1 tbsp Water or milk of choice 2 tbsp Dark chocolate chips I like Lily's sugar free chocolate chips or Enjoy Life for a dairy-free/vegan option Chocolate Coating 1/4 cup Dark chocolate chips *See note above on my favourite brands 1 tbsp Avocado oil Or you can sub in coconut oil or ghee

Instructions

1. Mix all of the cookie dough ingredients together in a bowl. You may need to add a few more tbsp of almond flour or water to thicken or thin out the batter. It should be not too sticky or runny & able to be rolled into balls & hold their shape.
2. Roll the mixture into balls & place on a plate lined with parchment paper & place in the fridge/freezer to harden.
3. While the balls are hardening you can melt the 1/4 cup of chocolate with the avocado oil over low heat on the stove or in the microwave in 15 second intervals, stirring after each one.
4. Once the balls are hardened you can roll them in the prepared melted chocolate & place back on the parchment paper lined plate to go back into the fridge/freezer.
5. They will take about 30-60 minutes to harden & then you can enjoy! Store these in an air-sealed container for the week & keep in the fridge/freezer!