I have been food allergen free for years now. I will admit…it gets pretty boring sometimes. I love to bake and often find myself uninspired when I can’t dole out the butter into the mixing bowl.
Always the curious one, I set out to create a recipe that would trick me into thinking that I was in fact adding copious amounts of butter to the bowl. Would it work? Could I find something that gave me the same visual satisfaction of butter? More importantly, would is taste like butter?
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My friends over at Kelapo came to my rescue just in the nick of time. They have two NEW amazing products that I could not wait to get my hands on. Ghee and Coconut Oil Ghee. Knowing how amazing their coconut oil is, I was optimistic that I was on my way to baking something amazing.
I was mostly right. I was on my way to something amazing using their incredibly tasty Ghee products. It just didn’t involve actual baking. You see, what I created tasted so delicious out of the bowl that I adjusted the recipe a bit and skipped the baking part altogether. This is a bonus when you live in a super-hot desert like I do. The less you turn on the oven the better. But I digress…
The texture and flavors of this recipe are perfect. Both the ghee and the blend of coconut oil and ghee work equally well as a substitute for butter. The ghee had more visual appeal for me but knowing how magical coconut oil is, I felt like I really should favor the blend.
These Mint Chocolate Cookie Dough Balls will bring a smile to your face.
They are very healthy and pack a nutritious punch. The tigernut flour brings a lot to the table in terms of gut health. Since it is a resistant starch, it helps all those prebiotics grow which a healthy digestive track needs. It has a lot of vitamins and minerals so you can feel good about consuming it often.
You are welcome to reduce the amount of honey in this recipe to taste although it does lend necessary moisture so you will need to slowly increase your milk. It also helps to bind things together so if you opt to use a lot less honey that what is called for you may need to just eat it out of the bowl with a spoon.
The flavors in these mint chocolate cookie dough balls are intense!
This has the feel and taste of a really decadent dessert. But don’t feel bad if you eat the entire batch. It’s good for you! Are you ready to rock this recipe? Let’s do it!
Mint Chocolate Cookie Dough Fudge Balls
Yield 18 balls
This amazingly healthy yet super decadent treat will leave you running to the kitchen to make more. Don't feel guilty about eating all the cookie dough balls! They are allergen free and oh-so good for you too.
- 1 1/4 tigernut flour
- 1/4 cup collagen hydrosolate
- 1/2 cup carob powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla powder
- 1/2 - 3/4 cup ghee or coconut oil ghee, solid (these Kelapo products can be purchased from their store or from Amazon.)
- 1/2 cup honey
- 3 tablespoons milk of your choice
- 1/2 teaspoon pure peppermint extract or 3 drops peppermint or spearmint essential oil (I have only used the EOs I link to here when baking. I cannot speak to other brands).
- In a food processor, pulse the flour, collagen hydrosolate, carob powder, salt, and vanilla powder until combined. (I have also used a hand mixer and it turned out fine)
- Add the palm shortening, honey, milk, and mint. Pulse a few times until the mixture comes together.
- Transfer the mixture to a large bowl and knead with your hands in the bowl for 1 minute.
- Roll the dough into balls OR place it in a small glass baking dish and press it out until evenly distributed.
- Chill the dough in the refrigerator for 2 hours or more.
- If using a baking dish, cut the pieces into squares and serve. Otherwise, serve the fudge balls as is.
These must be kept in the refrigerator but may be taken out 15 minutes prior to serving.
Cuisine Allergen Free