These dark salty chocolate snacks are the perfect gift for any time of day. The dough is made with almond flour, melted butter for richness, cashew butter, brown sugar for that caramel cookie flavor, almond milk, vanilla, salt and mini chocolate chips! The best part: they are covered in melted dark chocolate, and sprinkled with flaky salt for the ultimate sweet and savory dessert!
Ingredients
2 cups of Bob’s Red Mill almond flour
5 tablespoons of salted butter, melted
2 tablespoons of cashew butter
2 tablespoons of almond milk (or any milk of your choice)
1/2 cup light brown sugar, not squeezed.
2 teaspoons vanilla extract
1 teaspoon of salt
1/3 cup of mini chocolate chips
5 ounces dark chocolate, chopped
1 teaspoon of coconut oil
flaky sea salt, to sprinkle
Instructions
In a medium bowl, add the almond flour, melted butter, cashew butter, milk, brown sugar, vanilla and salt. Mix until well combined and all ingredients are incorporated evenly. Add the chocolate chips and mix until combined. Using a cookie spoon (I like a spoon the size of a tablespoon), remove the dough and roll it into balls. Place the cookie dough balls in the freezer for 30 minutes to prepare them.
While the cookie dough balls are cooling, melt the chocolate. Add the chopped chocolate and coconut oil to a microwave bowl. Heat in the microwave in 30 second increments until melted (mine usually takes 1 minute 30 seconds), stirring between each.
Once the dumplings have cooled, using a fork, dip in the melted chocolate, allowing the excess chocolate to drain away. Transfer to a sheet or baking dish lined with parchment paper, and immediately sprinkle with flaky salt (the chocolate will quickly harden as the bites are cold!). Place the bites in the freezer for another 30 minutes or so to settle. I like to keep them in the fridge, but they can also be kept at room temperature!