Chocolate Covered Raw Chocolate Chip Cookie Dough Bites (refined sugar-free)
Serves: 12-16
  • 1 6 ounce jar Solstice Canyon original almond butter
  • 3 pitted Medjool dates
  • 2 teaspoons lucuma powder
  • pinch of sea salt
  • 2 Tablespoons mini chocolate chips or raw cacao chips
  • OR if you can't get your hands on Solstice Canyon nut butter:
  • ¾ cup creamy, raw unsweetened and unsalted almond butter
  • 4 pitted Medjool dates plus more to taste if you want these sweeter
  • ⅛ teaspoon vanilla extract
  • 2 teaspoons lucuma powder
  • 2 teaspoons coconut butter or unrefined virgin coconut oil
  • ⅛ teaspoon sea salt
  • 2 Tablespoons mini chocolate chips or raw cacao chips
  • IF you want to dip in chocolate, here are 2 options:
  • ¼ cup melted unrefined virgin coconut oil
  • ¼ cup raw cacao powder
  • 2 Tablespoons pure maple syrup, preferably Grade A for less maple flavor, but Grade B is fine, too
  • ¼ teaspoon pure vanilla extract
  • pinch sea salt
  • OR
  • ½ cup good quality chocolate chips, whatever you prefer
  • ½ Tablespoon unrefined virgin coconut oil or unsalted butter
  1. Put all cookie dough ingredients except mini chocolate chips into the bowl of a food processor fitted with a steel blade and blend until a stiff paste forms. Taste and adjust seasoning accordingly. Add more dates for additional sweetness or more salt (as I prefer.) Add chocolate chips and press into the dough with your fingers.
  2. Line a baking sheet or plate with parchment or wax paper.
  3. Scoop small amounts of "dough" and roll into little balls. I like to use a mini ice cream scooper for this.
  4. Freeze until firm, at least 30 minutes.
  5. Prepare chocolate coating: In a small bowl, whisk together coconut oil, cacao powder, vanilla and sea salt.
  6. Remove dough balls from freezer and one at a time, place on the tines of a fork over the bowl of melted chocolate and spoon chocolate over the ball until completely coated. Allow excess to drip back into bowl. Return to baking sheet and repeat with all the balls.
  7. Repeat for a double layer of chocolate or drizzle more on for a decorative finish. Refrigerate until firm and store in refrigerator.
  8. If you want a thicker coating of chocolate and you'd prefer to use chocolate chips, do this:
  9. In a double boiler, or in a heat-proof bowl set atop a pot of simmering water, melt the chocolate and coconut oil, stirring frequently until smooth.
  10. Follow directions above for coating dough balls.
You can see there are different directions you can take this recipe -- using Solstice Canyon nut butter or regular almond butter. And two ways that you can coat the dough balls. Some people prefer to use maple syrup and raw cacao rather than chocolate chips, which are sweetened with sugar. But chocolate chips are likely more convenient. Delicious however you choose!
Recipe by Pamela Salzman at