Cacao Covered Chocolate Chip Cookie Dough Bon Bons…that’s a mouthful to say!
Think bite-sized peanut butter cups, but made with only wholesome ingredients!
The inspiration for this recipes comes from Minimalist Baker, where she churns cookie dough into ice cream! Can’t wait to try that one out!
I substituted coconut flour for the regular flour and maple syrup for the sugar, but use whichever ingredients you fancy! Instead of mixing the dough into ice cream, I covered them with magic-shell cacao sauce. If you don’t have raw cacao powder you can use cocoa powder or coat with melted chocolate chips instead! (However, raw cacao does contain higher levels of minerals and antioxidants!)
These little bon bons are minimally sweet. If you are looking for a more sugary treat add another tablespoon of maple syrup to the mix. You just may need to add a little extra coconut flour to compensate for the texture. You want to be able to easily roll the cookie dough into balls.
- For cookie dough:
- ¾ cup all-natural creamy peanut butter
- 3 tablespoons pure maple syrup
- ¼ cup + 2 tablespoons coconut flour
- 2 tablespoons mini-chocolate chips
- For Cacao Coating:
- ⅓ cup raw cacao powder
- 2 tablespoons pure maple syrup
- 3 tablespoons coconut oil, melted
- pinch sea salt
- In a small bowl mix together peanut butter, maple syrup, coconut flour and mini chocolate-chips. Stir until a "dough" is formed. Using a ½ tablespoon measure, scoop out dough and roll into little balls. Place on parchment paper.
- Meanwhile, whisk together cacao powder, maple syrup, melted coconut oil and a pinch of sea salt.
- To coat bon bons; add one ball at a time to cacao mixture and gently stir to coat. Remove and place on parchment paper, repeat with each bon bon.
- Let cacao coating harden in the refrigerator or freezer.
- Store in refrigerator or freezer!
Have a wonderful weekend!