One of my greatest joys in life is food- especially desserts- the more decadent and rich, the better! The struggle comes with having PCOS, and having a body that rejects sugar. So, I try to eat clean. (Side Note: I didn’t realize how good I’ve been doing with eating mainly sugar free- until just last week when I made and ate most of a batch of no-bake cookies and got a headache two nights in a row! You’d think I would have learned my lesson the first night when I had to take ibuprofen after eating dessert.)
Anyone can make an unhealthy dessert, so when it comes to naughty-tasting, paleo-friendly, sugar-free dessert- I’m all in! I found this recipe on Paleo Grub’s website and was VERY skeptical being that the only ingredients are almond flour, coconut oil, maple syrup, vanilla, salt, and chocolate chips. How could that taste like cookie dough when it is all said and done?!
But it did, and here’s my glorious reaction!
Ok, here are a couple modifications that I made to the recipe:
- Despite maple sugar being natural, it still effects you in the same way that real sugar does, by spiking your blood sugar. For the maple syrup, I used: Nature’s Hollow Maple Syrup. It’s sweetened with Xylitol and can be purchased on Amazon Prime if you don’t live near a hippie-dippie health food store.
- For the “paleo-friendly dark chocolate” I used: Lily’s Sugar Free Dark Chocolate Chips. You can get them cheaper at other locations but the link takes you to them on Amazon.
The bites before you dip them in chocolate…
Here’s the recipe if you haven’t already clicked on the link above. They are absolutely so rich that Jeremy could only eat one…I was able to eat three…just saying…
Let me know what you think!
- 3 cups almond flour
- 1 teaspoon sea salt
- 1/2 cup melted organic virgin coconut oil
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 1 1/4 cups paleo-friendly dark chocolate, chopped
- 12 ounces paleo-friendly dark chocolate
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together almond flour and sea salt.
- In a small bowl, whisk together coconut oil, maple syrup, and vanilla. Stir wet ingredients into dry ingredients until combined, then stir in chopped chocolate.
- Roll batter into 1 1/2-inch balls, place them on lined baking sheet, and set them in fridge for 15 minutes to chill.
- Meanwhile, in a medium-sized bowl over a pot of water, melt the chocolate for the topping. Take off heat and let cool slightly.
- Remove cookie dough bites from fridge and pour chocolate over each bite to cover. Let cool. Store in fridge.