This is a wonderful dessert to add to your Christmas platters. This recipe is a fancy version of my no measure raw cookie dough recipe. You will enjoy and get compliments. The chocolate covered cookie dough will remind you of peanut butter balls. It is worth the effort and kids can help. My daughter has fun dipping the balls and sprinkling the toppings and the mess it easy to clean up.

Dough

2 big scoops of honey

3 big scoops of peanut butter or other nut butter

3 big scoops of coconut oil

2 big scoops of butter

Vanilla

1 little scoop of coconut sugar

2 big scoops of sunflower seeds

1 scoop of coconut

2 cups oatmeal

Pinch of salt

Mini chocolate chips

Blend the honey, peanut butter, coconut oil, butter, vanilla and sugar until creamy. Grind and add the oatmeal and sunflower seeds. Also mix in coconut, salt and mini chocolate chips.

Place dough in the fridge for 10 or 20 minutes. After, roll into 1 inch balls and place in the freezer until you are ready to dip them into chocolate.

A double batch makes about 100 balls and a single batch makes about 50 balls.

Look at the sugar content. If I know how I would highlight it.

Chocolate

100g Camino 100% cacao unsweetened

100g Camino 56% cacao semi-sweet

Or leftover chocolate that you want to use up but mixing with 100% chocolate will reduce the sugar.

Toppings:

Hemp hearts

Coconut

I have a double boiler from pampered chef that fits on any pot but melt the chocolate in the microwave if you want.

Melt chocolate slowly in your double boiler with stirring a lot.

Line a big baking sheet with parchment paper.

Dip dough balls with a fork and let the chocolate drip off a little and place on parchment paper, the chocolate dries fast so sprinkle with toppings soon after.

Place toppings on chocolate balls. My favourite toppings are hemp hearts and coconut.

Store in fridge or freezer.

Chocolate Bark Recipe

(Make this recipe with your leftover melted chocolate)

Almonds or seed of choice

If you are bringing this to a party why not add marshmallows and pretzels. Get creative.

Roast almonds on parchment paper lined baking sheet at 350 for about 7 minutes. Let cool for at least 10 minutes.

With the leftover chocolate cover the almonds and/or other ingredient that you may be craving in your bark.

Sprinkle the rest of the topping over to finish them off.

Place in the fridge for the chocolate to harden then break into pieces.

Store in fridge.