Birthday Cake Cookie Dough Balls
I LOVE making raw, vegan, no bake desserts and treats because they are healthy, simple and quick to make! These fun and delicious birthday cake cookie dough bites not only taste amazing and curbs those sugar cravings, they are made with just 7 simple ingredients that are rich in protein and fiber. These cookie dough balls are a great afternoon snack or post workout refuel!
Equipment
- freezer, efrigerator, microwave, tray or flat surface
Ingredients
- ½ cup macadamia nut butter
- ¼ cup maple syrup
- ½ cup oat flour
- 1-2 tbsp coconut flour use 1 tbsp to start
- ¼ cup natural sprinkles
- 16 oz vegan white chocolate divided
- ½ tsp pink pitaya powder I used nature restore! Save with code CLAIREB20 at checkout
- 1-2 tsp coconut oil optional, to make the chocolate glossy
Instructions
- In a large bowl, mix together the macadamia nut butter and maple syrup to form a paste.
- Next stir through the oat flour, coconut flour, and sprinkles to form a dough. **you may need to get messy and get your hands in the bowl
- Divide the dough into 10-12 portions (or any amount or size you would like) and roll into balls using the palm of your hands. place on a tray or flat surface and refrigerate as we prepare our chocolate coating.
- While the cookie dough balls are in the fridge, halve the white chocolate and place in two separate bowls. To both add 1 tsp of coconut oil. Then simply melt the white chocolate in the microwave in 30 second increments until both are completely melted.
- To one of the bowls, add the 1/2 tsp of pink pitaya powder and mix thoroughly. **add as much pink pitaya powder as you like to achieve the color you like
- Remove the cookie dough balls from the fridge, then, using a spoon, dip and roll 5-6 of the balls in the white chocolate and 5-6 of the balls in the pink chocolate. Place the balls back on the tray covered with a sheet of baking paper and refrigerate until set (approx 5 minutes.)
- Remove from the fridge, then using a teaspoon. Drizzle the leftover white chocolate over the pink coated cookie dough balls and the pink chocolate over the white.
- Refrigerate again until set, then enjoy!
Notes
Store the cookie dough balls in an air tight container in the fridge for up to two weeks! or in the freezer for longer. (Just be sure to allow the balls to thaw before eating. )
You can sub the oat flour for almond flour
You can also sub the macadamia nut butter for any nut or seed butter of choice. Just make sure it’s a natural, oily nut butter or your cookie dough mixture will be too dry
The white chocolate coating is completely optional. These cookie dough balls are just as delicious all on their own.
The coconut flour is full of fiber and absorbs and expands. If you need to substitute the coconut flour you will need 3-4 times the amount. So per Tablespoon of coconut flour use 3-4 Tablespoons of either oat or almond flour
**feel free to try different combinations! These cookie dough balls are also amazing with chocolate chips! Just substitute the sprinkles for chocolate chips of choice!