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!
- raw cashews
- maple syrup
- vanilla extract
- ground flax seed
- chocolate chips
- dark chocolate bar
- and sea salt.
Related: Vegan Chocolate Truffles
They can be made without the chocolate coating. The last months are 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
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
Make a healthier dessert - Paleo Balls! What a great gift idea, or after school snack, dessert at a dinner party. The ideas are endless.
- 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
Prepare a baking sheet with parchment paper.
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.
Add maple syrup, vanilla extract, flax seed and sea salt and pulse a few times until combined.
Pour mixture in mixing bowl and add the chocolate chips and mix with spatula.
Scoop tablespoon sized balls of dough and mold into balls with your hands.
Place the balls on the parchment paper a few inches apart.
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.
Makes about 15 truffles.
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.
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.
*I prefer golden flax seed; check my Shop Page for my favorite brand!