Recently I came across a recipe for sugar-free raw cookie dough balls. I’m still following a candida-friendly diet, so I was excited to find a dessert recipe that I didn’t need to modify much, and that actually sounded tasty. The recipe was only enough to make a single serving, so I modified it for quantity as well as to my personal tastes. I was amazed by how similar to cookie dough these little balls taste! (Note that there are numerous almond-based ingredients; almonds are the only nut considered “safe” to eat raw on a candida diet. I ate no nuts or seeds for the first phase of the diet, but have re-incorporated almonds and hemp back in.)
Cookie Dough Balls Recipe:
Heat stovetop on low until melted and smooth:
1/4 cup coconut oil
1/4 cup almond butter
1/4 cup coconut, hemp, or almond milk
1 tbls coconut nectar
2/3 dropper each toffee and hazelnut stevia
1 tsp vanilla
3/4 cup almond meal
2 scoops protein powder (optional)
1 tbls coconut flour
1/4 cup cacao nibs
1/2 tsp salt
The recipe I modified said to roll these into balls right away, but I found the batter much too sticky for that. I refrigerated it for about half an hour, then easily formed the balls. Total yield was 15 balls.
Chocolate Cookie Substitution: replace coconut flour with 2 tbls cacao powder.
Clearly, this recipe is FAR from low-fat, but when you are creating a dessert that is raw, vegan, gluten-free, sugar-free, soy-free, low in carbs, and grain-free, the ingredients need to be made of SOMETHING besides, you know, cucumbers. Plus, I figured people were getting tired of hearing “sprouted buckwheat” in all my recipes. Coconut oil is great for overall health, and almond butter/meal is full of protein. And while the author of the original post said that 4-5 balls was a serving, I found them to be so rich that two was more than sufficient.