Description
This edible cookie dough, packed with fresh raspberries and allergy-friendly, non-GMO dark chocolate chips, is the perfect healthy sweet treat for Valentine’s Day! This no-bake dessert recipe is gluten-free, vegan and paleo-friendly, and DELICIOUS. Just slice and eat!
Ingredients
Units
Scale
- 1 1/2 cup cashew halves
- 3/4 cup almonds (to grind) or 1 cup almond flour
- 1/4 cup coconut flour or oat flour
- 1/2 teaspoon vanilla extract
- 2 Tablespoons unsweetened cocoa powder
- 1/4 cup maple syrup
- 1 Tablespoon room temperature coconut oil (naturally refined) (see notes)
- sea salt
- 1 ounce dark chocolate chips (Enjoy life foods)
- 12–15 raspberries (or other berry of choice) – sliced or small berries work best.
Instructions
- Line a small baking sheet (7×11 or 8×11 works best) with parchment paper.
- Place nuts (a cup at a time) in food processor and pulse until nuts form fine crumbs. Repeat until you have a texture similar to an energy bite batter.
- Add the vanilla, arrowroot starch (or other flour), and cocoa. Plus again until mixed.
- Next, add your maple syrup, coconut oil, and pinch of sea salt. Pulse until a soft texture forms; it will be quite sticky.
- Press dough into lined baking sheet, using a spoon dipped in a little cold water. Sprinkle dark chocolate chips over the batter and press into dough. Then gently press your fresh raspberries, making sure they do not extract too much juice.
- Place the dough sheet in the freezer for 10 minutes or refrigerate for 25 minutes (just until dough is firm).
- Remove from fridge and lift parchment paper and dough from tray. Using the paper as an aid, roll dough into a log shape, like a real cookie dough roll. Feel free to add more chocolate chips here on top if you’d like! Re-roll in parchment or wax paper and then in foil (if needed) Twist ends of cookie dough roll so it forms a tight log. Place in freezer for 10 to 15 minutes until firm.
- Cut into thick slices; serve. Alternatively, you can slice and roll into a cookie dough ball! Either works.
- Store cookie dough in fridge or freezer.
Notes
- If the batter is too moist to roll, add more flour or starch.
- If batter is too dry, blend in 1/2 to 1 tbsp more coconut oil.
- Prep Time: 45
- Category: dessert
- Method: no bake
- Cuisine: american
Nutrition
- Serving Size:
- Calories: 109
- Sugar: 1.7 g
- Sodium: 12.8 mg
- Fat: 8.2 g
- Saturated Fat: 2.4 g
- Carbohydrates: 8.1 g
- Fiber: 1.1 g
- Protein: 2.5 g
- Cholesterol: 0.1 mg
