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Cookie Dough Bites

Gluten-free and raw vegan bite sized cookie dough dipped in chocolate.
Prep Time30 mins
Total Time45 mins
Servings: 5
Author: Amanda Nicole Smith


Cookie Dough

  • 1 cup cashews
  • 1 cup almond meal
  • 1/4 cup cacao nibs; or chocolate chips
  • 1/2 cup juicy dates; *see notes
  • 1 tbsp coconut sugar; *optional not raw
  • 1/2 vanilla bean; or 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

Chocolate Coating

  • 1 cup golden cacao butter
  • 1/2 cup cacao powder
  • 1/4 cup maple syrup; or other liquid sweetener
  • 1/4 tsp salt


Cookie Dough

  • Add in all of the ingredients and process until it resembles cookie dough. Don't over process and make nut butter.
  • Shape the cookies by either pressing into balls with you hands, using a cookie press, or using cookie cutters.
  • Freeze dough for 5-10 minutes on a glass dish, until cool to touch.

Chocolate Coating

  • Melt cacao butter. I use a glass ramekin and put it in a shallow saucepan of boiling water.
  • Mix all the chocolate Ingredients together.
  • Let it cool for 5-10 minutes.


  • Take handful of cookie dough bites and stir them into the chocolate.
  • Take them out with a fork, let the excess chocolate drip off and place them onto the glass dish that was used to freeze them in.


If available, use 1 cup cacao paste, aka liquor, instead of cacao butter and powder.
Store in refrigerator for up to 1 week or in freezer for up to 2 weeks.
*If dates are not juicy, soak them in water for about 10-20 minutes.