Chocolate Covered Cookie Dough Balls

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These healthy balls of goodness will keep your body running and satisfy your chocolate craving all in one bite.

Course: Dessert

Cuisine: Universal

Keyword: Budget-Friendly, Gluten-Free, Plant-Based

Servings: people

Calories: 159kcal

Place cashews in a food processor and grind until finely chopped. Be careful not to turn them into flour.
Next add the dates to the chopped nuts and grind until combined and mixture holds together. It should be sticky enough that you are able to form it together in your hands.
Using a spoon, scoop a bit of the mix out and roll into 1" balls. Arrange on a baking sheet lined with parchment paper.
Take a knife or use your fingers to pry a hole in the middle of each one, then place a small chunk of chocolate in and roll it up again in your hands.
Melt the chocolate using the double boiler method (a heat-proof bowl placed on top of a pot of simmering water) or the microwave. Using two spoons, dip and roll cookie dough balls into melted chocolate to cover and coat. Lift and let excess chocolate drip back into the bowl then return to parchment-lined baking sheet. Chill in the refrigerator until the chocolate is hardened and set. Using a sieve, lightly dust with the cookie balls with cocoa powder for that finished truffle look.
Store in an air-tight container and keep in the refrigerator. (If you can keep your hands off them that is).
Recipe makes about 1 dozen.

*If you are allergic to nuts you can use sunflower seeds in place of cashews.

SmartPoints (Freestyle): 7