Raw cookie dough balls

Bliss balls, energy balls, protein balls… whatever you want to call them, they seem to be everywhere, and I think for good reason. Easy to make, easy to carry and certainly easy to eat. I find some of the shop bought ones with added protein can be really chewy and leave you with an aching jaw after eating them. They can also be quite expensive for such little things.

Instead of dodgy raw egg these cookie dough balls are made with nuts and oats but keep that moreish sticky texture everyone loves. Pop a few in your bag for a great on-the-go snack or chop them up and sprinkle them over coconut yoghurt or ice cream.

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Raw cookie dough balls

MAKES

About 14

INGREDIENTS

150g cashews
50g oats
2 tbsp. ground almonds
1 tsp. vanilla extract
1 tsp. natural maple flavour (I buy mine off Amazon and the brand is called Frontier)
4 tbsp. maple syrup
2 tbsp. rice malt syrup
Large pinch of salt
A good handful of chocolate chips/ buttons (broken up)
2 tbsp. cacao nibs
Rice flour

METHOD

Put the cashews, oats and almonds in to a food processor and blend until you have a fine crumble.

Add the vanilla, maple, maple syrup and brown rice syrup and salt and pulse a few times until everything is combined. The mixture should be sticky, if it isn’t, add one more tablespoon of maple syrup. Put the mixture into a mixing bowl.

Use a rolling pin to crush up the chocolate into small pieces (don’t bother if using small chocolate chips) and add them to the mixing bowl, along with the cacao nibs. Use your hands to mix them all in.

Use your hands to form balls, rolling them in your palms. If the mixture is very sticky, sprinkle a little bit of rice flour into it and mix it in and sprinkle some on your hands to make them easier to roll. You should make about 14 with the mixture but it depends on how big you want them.

Store in the fridge or in the freezer.

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