Hi. My name is Jess and I’m addicted to Enjoy Life Chocolate and Sunbutter.  Preferably both at the same time. Sometimes I get so desperate I just take a spoonful of Sunbutter and dunk it in a bag of chocolate chips and slide down the wall of the kitchen as I savor every bite..in the dark…at like 2:30 am.  It’s not pretty folks, but the interwebz is totally a safe place to admit your faults, right?  I’ll also admit, when initially switching my diet over to paleo, I had a really hard time with sweets…I felt like the only way I could ever “treat myself” was by having an apple, or going so far in the opposite direction and consuming an entire vat of ice cream, and then feeling really, really terrible afterwards.  That was before I got into learning more about paleo-friendly baked goods, and seeing all of the wonderful options there are out there for replacing your traditional gluten and dairy filled favorites.

There are typically two camps of Paleo-ists.  Super strict, super rigid followers (think Whole30 on crack), who believe that paleo-fying things liked baked goods, snack foods, etc. is a cardinal sin.  Then there are the more relaxed types, who believe in more of an 80/20 approach, and feel that if you’re going to have a treat, why not make it gut-friendly? I definitely fall into the latter camp, hence the name of this blog.  One of my favorite things to do is to take traditional desserts that we know and love and make them paleo-fied.  It makes me feel less guilty about consuming an entire batch of brownies if I know that I won’t be QUITE as sick afterwards from gluten and dairy.

These little beauties were developed as a by-product of my pregnancy craving for raw cookie dough.  Turns out, when you’re pregnant you really shouldn’t be consuming raw eggs on a nightly basis, it’s kind of frowned upon.  But what’s a girl to do?? I needed my cookie dough and I needed it NOW. So I did a little recipe development and came up with something that is a every pregnant woman’s craving come to life.  We’re talking dough, we’re talking chocolate, we’re talking Sunbutter, we’re talking thick, creamy coconut cream…in fact, my husband told me never to bring these into our house again.  Because “someone” couldn’t seem to stay away from them. “Someone” didn’t tell me they ate all of them, so when I went to go quench my chocolate thirst one night, I reached into a container in the freezer that was EMPTY. Totally empty inside, just like “someones” heart when they decided to eat all of these things without consideration for pregnant wives.  “Someone” was in trouble. I’ll let you figure that one out on your own, but our son is too short to get to the freezer, and our dog sadly hasn’t yet developed opposable thumbs like we’d hoped, so use your powers of deductive reasoning there to figure that one out.

Ok, I obviously digress, per usual.  These things are amazing though.  You can keep them in the fridge or freezer until you annihilate them, but we prefer them a little on the hard side, so we keep them in the freezer.  As always, this recipe is the way I make them.  Feel free to tweak or omit as needed (except for the dough base).  I love the combination of coconut cream and Sunbutter for the “injection”, but you can leave out the cream if you want and do straight Sunbutter OR if you don’t have Sunbutter directly available you can omit that part and just go with the cookie dough…either way, it’s STILL amazing.  Now go make these. And possibly don’t tell your significant other that you made them. Especially if they’re prone to shameless consumption of sweets without considering innocent bystanders.

Ingredients:

1/4 cup grass-fed butter, slightly softened (can sub coconut oil but needs to be in in hardened state)

1 1/2 cups coconut sugar

1/4 cup full-fat coconut milk

2 tsps vanilla extract

2 cups almond flour

1/4 tsp salt

1 cup Enjoy Life Mini Chocolate Chips for dough

Approximately one 10 oz bag of Enjoy Life Chocolate chips for melting/coating/drizzle

2 tbsps Sunbutter

2 tbsps full-fat coconut cream

Directions:

  1. In a standing mixer or using a hand mixer, cream butter and sugar together until smooth.
  2. Add milk and vanilla, and mix well.
  3. Add flour and salt and mix on low speed just until blended.
  4. Fold in 1 cup of chocolate chips.
  5. At this point you may want to pop the dough into the fridge or freezer to let it firm up so it can be handled.
  6. While waiting for the dough to firm, combine Sunbutter and coconut cream in a small bowl and stir vigorously until completely mixed. Put the Sunbutter Cream into a pastry piper with a metal tip or a plastic condiment bottle with a pointed tip. Set aside.
  7. After dough has firmed up, roll dough into golf ball sized ball, and place them evenly on a baking sheet lined with parchment paper. Place in fridge or freezer until firm again (approximately 30 minutes).
  8. Remove balls from fridge.  Take Sunbutter cream and insert tip of pastry piper or condiment bottle into center of ball, wiggling slightly to enlarge the hole just a bit. Squeeze sunbutter cream into the hole until it fills just to the top. Continue this process for all of the balls.
  9. Empty the bag of chocolate chips into a microwave safe bowl, and heat in a microwave in increments of 15-30 seconds until chocolate is fully melted.
  10. Dip each ball in chocolate to coat up to 3/4 of the ball. Set on parchement paper to harden. Continue this process for each ball until completed.
  11. If desired, take leftover melted chocolate and place it into a plastic sandwich baggie. Cut a TINY opening in the corner of the plastic bag and drizzle the melted chocolate over the balls in your desired pattern.
  12. Leave balls on parchment lined baking sheet and place in fridge or freezer until chocolate is fully firm.
  13. Store long term in freezer safe container in fridge or freezer.
  14. ENJOY!

 

 

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