Maria MarloweLooking for a healthy twist on a classic holiday cookie? Dark chocolate snowball cookies offer a healthy alternative to traditional snowball cookies.
Take a look! Coconut, vanilla, and chocolate combine in this healthy holiday cookie recipe. And these dark chocolate snowball cookies are easy to make, as well as vegan and paleo. In fact, they’re so good, you’ll want to make them well beyond the holidays.
Main Ingredients for Dark Chocolate Snowball Cookies:
Coconut milk is a great dairy-free milk alternative and it adds creaminess to any dish.
Date sugar is made from dried and powdered dates, which are a fiber-rich natural sweetener. Date sugar is a great alternative to white sugar as it’s a whole food sweetener and is lower glycemic.
Himalayan pink salt is an unrefined salt that contains dozens of trace minerals. Yes, any sea salt beats table salt, but Himalayan pink salt adds a touch of color and glitter, too!
Dark Chocolate is not created equal! So if you want to step up the sauce, so to speak, try using a Sacred Chocolate bar. Just chop into bits and mix in. Or you can add cacao nibs for a delectable crunch on top.
Here’s the cookie recipe:
Dark Chocolate Snowball Cookies
Ingredients
FOR THE COOKIE:
1 cup shredded coconut
3 Tbsp. coconut milk (this can be canned or in the box)
1 Tbsp. + 1 tsp. date sugar
1 Tbsp. cashew butter
½ tsp. vanilla extract
FOR THE COATING:
1 ½ cups chocolate chips
Himalayan pink salt (in grinder)
Instructions
Add shredded coconut to a blender, and process until it becomes a fine powder, about 30-60 seconds.
Add the remaining cookie ingredients, and blend until a dough forms. If it is too dry, add more coconut milk, 1 teaspoon at a time, until a dough forms.
Line a baking sheet with parchment paper. Using a spoon, scoop out about 10 evenly sized balls, and then press them into a round, flat cookie shape. Freeze for at least 15 minutes, to firm up.
Once cookies are firm, using a double boiler, melt the chocolate chips. Use two forks to dip a cookie into the chocolate, carefully scrape off any excess, and then return to the sheet. Repeat with remaining cookies. You should have a little chocolate left. You can put it in a pastry bag and drizzle the chocolate over the cookies as shown in the photo, if desired.
Grind a little bit of pink salt over the cookies.
Refrigerate or freeze to firm up.
Notes
You can easily double or triple this recipe for a crowd.
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.
Check out her site, www.mariamarlowe.com, or follow her on Instagram @MariaMarlowe and Facebook for more healthy recipes.