A delicious mini chocolate bar filled with cookie dough and chocolate chips.
1/3 cup organic dark chocolate chips
1 cup raw unsalted cashews
1/4 cup shredded unsweetened coconut
3 tablespoons pure maple syrup
1 teaspoon natural vanilla extract
1/4 cup extra virgin coconut oil, melted
2 tablespoons pure maple syrup
2 tablespoons organic cacao powder
extra shredded coconut, to top
Put the chocolate chips in the food processor and pulse a few times to break them up. Remove and set aside.
Add the cashews to the food processor and pulse until a coarse powder. Add the shredded coconut and pulse a few more times. Add the 3 tablespoons maple syrup and vanilla and blend until a sticky dough. Remove and mix in the chocolate chips by hand.
Put dough in a small container or casserole dish and smooth out with a spatula so that it is around 1/2" thick. Remove from freezer after 15 minutes and cut into small rectangular or square pieces.
Cover a plate with a piece of parchment paper. Mix the coconut oil, 2 tablespoons maple syrup, and cacao powder in a small bowl. The consistency will be liquid. To make the chocolate coating thicker, you can leave it in the fridge for a minute or two.
Take each piece of cookie dough, and put it in the bowl to cover it in chocolate. Use a fork to strain and remove it from the bowl, placing it on the plate. After each piece is coated in chocolate, put back in the freezer for a few minutes to set.
Once hardened, remove and repeat dipping each piece in chocolate, until it is all gone. For the last coat, sprinkle with some shredded coconut. Store in the fridge until serving.