Choc Chip & Oats Cookie Dough Bites

Try these mouthfuls of fudgy, chocolatey, chewy, oaty gorgeousness - they taste sensational!

Serves 18|Takes 90 minutes

INGREDIENTS:

75g Flahavan’s Progress Oatlets
2 tbsp coconut oil
2 tbsp maple syrup
1 tbsp non-dairy milk
2 tsp vanilla extract
50g soft light brown sugar
¼ tsp sea salt flakes
60g ground almonds
20g Butlers 70% Dark Chocolate Bar, roughly chopped

To coat:
80g Butlers 70% Dark Chocolate Bar
2 tsp coconut oil

METHOD:

Place the oats in a food processor and blend until milled to a
rough flour then set aside.

Melt the coconut oil in the microwave in a medium-sized bowl.
Add the remaining wet ingredients and sugar then stir to
combine. Add the ground oat flour, salt and ground almonds,
then mix thoroughly. Stir through the dark chocolate pieces.
Cover with cling film and refrigerate until firm, about an hour.
Use a 1 tbsp measuring spoon to scoop the firmed dough, and
shape each scoop into a ball. Place on a sheet of parchment
paper then set aside.

To coat, place the dark chocolate in a small bowl in the
microwave and heat in 10–20 second bursts, stirring in
between, until the chocolate has mostly melted. Remove from
the microwave and stir until the residual heat has melted
the remaining chocolate, then add the coconut oil and mix
together until the coconut oil has melted and the chocolate
coating is smooth and shiny.

Dip the cookie dough balls into the chocolate coating. Lift
out with a fork and allow the excess coating to drip off
before placing the dipped cookie dough balls back onto the
parchment paper.

The cookie dough balls can then be left to set in the fridge or
decorated with a variety of toppings before the coating sets.
You can use chopped nuts, coconut flakes, dried fruit powders,
dried edible flower petals, sea salt flakes, seeds and so on.
Store in an airtight container in the fridge.