Craving a minty, chocolate-y holiday treat?
I have just the solution: Chocolate-Mint Cookie Dough Bites. If this recipe looks familiar you are NOT dreaming… I posted it last year! It is so fantastic that I’m sharing it again. Enjoy these gluten-free, grain-free, refined sugar-free, vegan and Paleo-friendly balls of goodness. Despite all the “frees” they will be a hit at your next holiday party!
Chocolate-Mint Cookie Dough Bites
makes 12-15 depending on size
- 1/2 cup mashed cooked sweet potato or yam*
- 1 cup unsweetened coconut flakes or shreds (I love Tropical Tradition’s coconut products)
- Enough soft, plump pitted dates to equal 1 cup when chopped
- 1/4 cup unsweetened cocoa powder
- Hefty pinch of sea salt
- 1.5 tsp mint extract
- Optional: 1/2 cup mini chocolate chips (although this will add refined sugar to the recipe)
Prepare sweet potato or yam as noted by the (*) below.
Add coconut to bowl of food processor. Process on high until VERY finely shredded (almost a powder). Then add mashed sweet potato or yam, chopped dates, cocoa, salt, and mint extract. Process on high until completely combined. Scrape down sides and process again. Soon, a large “mass” of dough will form. Excellent! That means you’re done!
If you’re adding the mini chocolate chips, stir them in now. You can stir them in by hand, or pulse them in using the food processor.
The dough should be the perfect consistency to roll into bite-sized “cookie dough” balls. Lightly moisten your hands with water to help ease the ball-rolling process. You may need to wash your hands halfway through to remove excess stickiness from your hands. Just rinse well with water, blot dry, and finish the ball-rolling.
Eat immediately, or — for best flavor and texture — refrigerate or freeze for 30 minutes or longer. Store leftovers in tightly sealed container in the freezer… These are fantastic straight out of the icebox!
* There are many options for cooking the sweet potato or yam. First, you could peel it, cut it into chunks, and then steam the chunks of sweet potato until soft (then mash)… OR you could bake the sweet potato — whole — in the oven (I like to prick it a few times and wrap it in tin foil, then bake for 50-60 min until soft), and then remove the flesh of the sweet potato from the skin (and mash)… OR you could do as I did, and peel the sweet potato, cut it into small chunks, and roast them in coconut oil for about 25 minutes until they’re soft all the way through… Just make sure that you don’t roast them so long that they get crispy and brown on the outside. Then mash the roasted chunks. Whatever method you choose, you’ll probably have leftover mashed sweet potato/yam since this recipe only calls for 1/2 cup. Hooray! Leftovers rock!
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