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24 Carrot Kitchen

How to Make The Best Chocolate Chip Paleo Balls!

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Chocolate Chip Cookie Dough Paleo Balls are amazing, super easy to make and vegan, grain, gluten and dairy free!  Just one little ball is a perfect snack size.  I like to keep a batch in the freezer for cookie cravings.  You’ll love these no-bake Paleo protein balls!

Paleo Balls in a bowl - 24 Carrot KitchenIngredients For Your Chocolate Chip Paleo Balls:

  1. raw cashews
  2. maple syrup
  3. vanilla extract
  4. ground flax seed
  5. chocolate chips
  6. dark chocolate bar
  7. and sea salt.

Related:  Vegan Chocolate Truffles

They can be made without the chocolate coating.  The last months in the freezer, but can be stored in the refrigerator as well.

Wouldn’t these make a great dessert for a dinner party or gathering?

Related:  Sweet Potato Truffles

 

Paleo balls on a wooden chopping board - 24 Carrot KitchenPaleo Energy Balls Without Dates:

Many Paleo balls have dates, but these are made without.  No need to purchase store bought Paleo chocolate energy balls when you can make these!  And controlling the ingredients results in a healthier treat!

Related:  Coconut Dark Truffles

Paleo Balls in a bowl - 24 Carrot KitchenRelated:

Easy Cashew Butter

How To Make Cashew Cream

 

No wonder I love my freezer so much!  Delicious Paleo balls treat!

5 from 7 votes
Chocolate Chip Cookie Dough Truffles - 24 Carrot Kitchen
Print
How to Make Chocolate Chip Cookie Dough Paleo Balls!
Prep Time
10 mins
Total Time
10 mins
 

Make a healthier dessert - Paleo Balls! What a great gift idea, or after school snack, dessert at a dinner party. The ideas are endless.

Course: Candy, Dessert, Dessert Topping/Icing/Frosting, Nut Butter, Snack
Cuisine: American, Candy
Servings: 20
Calories: 90 kcal
Author: Christine Galvani
Ingredients
  • 1 cups and 1/2 raw cashews
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground flax seed*
  • pinch fine sea salt
  • 3 tablespoons chocolate chips
  • For the icing:
  • 73 ounces % Dark Chocolate Bar 3.5
Instructions
  1. Prepare a baking sheet with parchment paper.
  2. Place cashews in a food processor and blend until combined (holds together when pressed together in your hands). However, it should not get to consistency of cashew butter.
  3. Add maple syrup, vanilla extract, flax seed and sea salt and pulse a few times until combined.
  4. Pour mixture in mixing bowl and add the chocolate chips and mix with spatula.
  5. Scoop tablespoon sized balls of dough and mold into balls with your hands.
  6. Place the balls on the parchment paper a few inches apart.
  7. Place in freezer for about an hour or until very firm. When almost ready, make melted chocolate coating that you will use to dip/coat balls/truffles.
  8. Makes about 15 truffles.
  9. For the chocolate coating, I melted a 73% dark chocolate bar, 3.5 ounce, and using a fork lowered the frozen balls/truffles into the chocolate to coat. I did this with each one and then placed back on the parchment paper lined baking pan and back into the freezer for a few hours.
  10. Note: I usually keep these in the freezer when storing them. You could melt chocolate chips as the coating. It would probably be fine to soak your cashews prior to using in the recipe as well.
  11. *I prefer golden flax seed; check my Shop Page for my favorite brand!
Nutrition Facts
How to Make Chocolate Chip Cookie Dough Paleo Balls!
Amount Per Serving
Calories 90 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Sodium 3mg 0%
Potassium 89mg 3%
Total Carbohydrates 8g 3%
Sugars 4g
Protein 1g 2%
Vitamin A 0.1%
Calcium 1.2%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.

Easy to Pin It Strip:

Chocolate Chip Cookie Dough Truffles - 24 Carrot Kitchen

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Comments


  1. I always appreciate reading cooks’ experiences w/ online recipes, so I’ll share mine: when tasting the “dough” after they’d been freezing for awhile, I was wanting a bit sweeter taste so I sprinkled some “Gentle Sweet” (a erythritol / xylitol / stevia blend) over the tops and let it set awhile more in the freezer before adding the chocolate coating. Next time, I’ll use 1 1/2 bars because I ended having to scrimp a bit when coating the last few balls (granted, my bar was only 3oz.).

    All that said, once they’d frozen for a couple hours after coating, I put them to the ultimate taste test: my husband! Both he and I REALLY like them, and I was pleasantly surprised at how the dough mix and the chocolate coating (and maybe that sprinkle of sweetness) came together in DELISH fashion!!!!

    Reply


      • By the way I should have mentioned that the reason I found and tried these… and why I’ll be trying more of your recipes is because of how much we ADORE your cranberry-orange scones. So thank you for those!

      • Thank you Marcy! I am so glad to hear this! Those scones are just so good, I can hardly believe they are gluten and dairy free. 🙂 I am thrilled you will be trying more recipes from the site! 🙂

    • Thanks Jo! Oh those stripes can be made by using the melted chocolate and a toothpick (or something like it) and carefully creating lines. It takes a little practice, but isn’t too hard. 🙂

      Reply

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