Chilli Chocolate Chip Cookie Dough Energy Balls
Now who doesn’t love nibbling on a bit of raw cookie dough? It’s an experience that evokes happy childhood memories. Well you’re in luck. The chilli chocolate chip cookie dough I’ve made here is not for baking, no, it’s for pure indulgent eating in its raw state. And not only that, it’s also egg and dairy free, made with healthy ingredients. flavoured with chilli and cinnamon and above all else, delicious.
As I’ve probably stated numerous times before, despite my sweet tooth, I don’t like cakes, biscuits and confectionary to be overly sweet. I find it hard to buy anything commercial that favours flavour over sugar. So I mostly make my own sweet treats so I can get the balance right and eat something that is healthier than your average chocolate bar. These chilli chocolate chip cookie dough energy balls are plenty sweet enough and almost taste like caramel. Containing a little cinnamon and nuggets of dark chilli chocolate , they pack a bit of a punch but were even more delicious than I was hoping for.
I’ve made similar vegan energy balls a few times, but never added oats before, so I was somewhat intrigued when I took my first bite. They had a slightly chewy consistency which enhanced the taste sensation by making it last a bit longer. The oaty flavour, of which I’m so fond, was not lost and had a slightly mellowing effect on the rather fierce chilli chocolate I used from the South Devon Chilli Farm. This was just as well as oats are the ingredient for this month’s We Should Cocoa and I couldn’t really submit something that didn’t taste of oats.
I used my Optimum 9200A power blender, which blitzed the oats into a fine powder, ground the nuts and squidged everything together very nicely. It’s just perfect for this sort of job and works much better than my food processor, which produces a rougher textured version.
- 40 g rolled oats
- 100 g cashew nuts - toasted
- 100 g pitted medjool dates
- ½ tsp ground cinnamon
- pinch himalayan pink rock salt
- 25 g cold-pressed coconut oil
- 40 g dark chilli chocolate - chopped
- Blitz everything except the chocolate in a power blender or food processor (I used my Optimum 9200A power blender) until you have a smoothish dough.
- Tip the contents into a bowl and stir in the chocolate with a flat bladed knife.
- Form into 18 small balls, rolling between your hands to ensure they are smooth and firm.
- Leave to set in a cool place for an hour or so.
If you can make them last that long, they will keep in a cool place for a week or so.
Other recipes for vegan energy balls you might like
- Chocolate cardamom tahini truffles via Nadia’s Healthy Kitchen
- Coconut bliss balls via Tin and Thyme
- Raw chocolate truffles via Tin and Thyme
- Spirulina energy balls via Rough Measures
- Sticky toffee pudding raw energy balls via Tinned Tomatoes
I use the Optimum 9200A for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.