No-Bake Chocolate-Dipped Almond Crumble Cookies
A power-packed chocolate-dipped cookie that is great for breakfast, a snack or to cure any craving! Made from roasted almonds, sweet dates and delicious creamy almond butter! One of my all-time favourite sweet treats!
Servings 12
Ingredients
- 1 cup roasted almonds
- 6-8 Medjool dates pitted
- ½ cup almond butter
- ¼ cup honey (soft)
- 2 tbsp ground flax seed
- 2 tsp cinnamon
- ½ tsp salt
- splash vanilla
- 2 tbsp cacao nibs
Chocolate Dipping
- ⅓ cup dark chocolate chips
- 1 tbps coconut oil
Instructions
- If your almonds are not yet roasted begin by placing 1 cup of almonds on a baking sheet and bake for 10 minutes at 325° (if they are already roasted skip this step).
- Begin by placing your almonds in the food processor and blend until almonds are completely diced and form a crumble.
- Simply add your dates, almond butter, flax seeds, honey, salt, cinnamon, and vanilla into the almond crumble and mix until fully combined.
- Now add you in cacao nibs and pulse until just combined. Your mixture should resemble a crumbly but sticky enough dough that when formed into a cookie it holds together.
- Form the dough into circular cookies about half inch thick. If desired, shape into hearts by cutting a little wedge into the top middle of the cookie and shape with hands to form a heart. (I would skip this step unless you are really committed lol)
- While you melt your chocolate and coconut oil together in a saucepan on low-medium heat place your cookies in the fridge to harden.
- Once the chocolate is fully melted dip your cookies and place them back into the fridge until the chocolate has hardened (about 30 min), then ENJOY! Store in the fridge or freezer!