Ingredients (makes 12):

• 3/4 Cup flour (I used 4 Tablespoons almond meal, 4 Tablespoons sorghum flour, 4 Tablespoons potato starch.  Certainly 3/4 Cup almond meal will suffice – but I can only tolerate so many almonds!)
• 4 Tablespoons coconut oil, melted (fill a large bowl with HOT water, float a smaller bowl inside with your coconut oil.)
• 4 Tablespoons raw date syrup or raw maple syrup
• 1 teaspoon raw pure vanilla extract
• Pinch of salt
• Chocolate coating:
  • 1 cup raw cacao powder
  • 3/4 cup coconut oil, melted as the same method above
  • 3/4 cup raw date syrup or raw  maple syrup
  • 1/4 teaspoon raw pure vanilla extract

Directions:

1. In a mixing bowl combine all of your cookie dough ingredients and whisk until smooth.   It will need to firm up so pop your bowl into your freezer for about 15-20 minutes.  While your mix is firming up let’s make the chocolate coating!
2. Add all of your chocolate ingredients in a mixing bowl and whisk until smooth; set aside.   Prepare a baking tray with parchment paper.
3. Once your cookie dough batter is firm, scoop 1 Tablespoon of your batter and roll into a ball (you’ll want to work quickly as coconut oil melts at 76 degrees Fahrenheit, and we want these to melt in our mouths instead! 😉 ).  Once your balls are formed pop them in the freezer to firm up again (about 5-10 minutes).  Once they’re solidified, roll them in your chocolate coating and freeze until firm.  You’ll want to keep these stored in your freezer!

4. Enjoy Eating Whole

These are delicious on their own!  As a cookie dough ice cream fanatic, I just HAD to make raw cookie dough ice cream with these delish poppers!