So this recipe was ~~supposed to be AIP~~ but I realized that I had purchased a can of Cocoa Powder not Carob Powder, which makes this a Paleo Treat. 😉
One of my favorite things that has happened since I started following the AIP/Paleo 7 months ago is that I can eat foods that used to be too painful for me.
The changes I have seen in my body over the past 7 months were initially dramatic: I went from being almost too sick to take my chemotherapy to being able to take it and get back into remission from leukemia. You can read about that here.
These days, the changes are more subtle but they are real and definite. It is so exciting when something happens that reminds me that my body is, in fact, continuing to heal. Lately, the big reminder of my healing is that I can eat cherries! The yummy fruit which is in season right now. In the past, raw cherries were too painful for my intestines to digest.
Now I am able to eat them without problems, and that is a dramatic change from my past 14 years of living with crohn’s disease—it is a *Fun* change 🙂
This morning I came up with a yummy recipe that is a throw back to my love of raw cookie dough.
I am pretty sure that my mother cringes every time I announce my love for raw cookie dough on social media; she did raise us with excellent nutritional values.
The cookie dough I discovered on my own ❤
The recipe below made 16 Chocolate Cherry Cookie Dough Balls.
And they got my Non-Paleo Hubby’s stamp of approval 🙂
1 Cup Cherries — Pitted and Chopped
5 Dates — Chopped
2 Cups Coconut Flakes this is the brand I use (I really like this particular brand because it does not have sulfites)
1/4 Cup Coconut Butter this is the one I use
1 tsp unsweetened Cocoa Powder (Plus ~1/2-1 Cup Extra Cocoa Powder to roll the chocolate cherry cookie dough balls when rolling them) this is the one I use
1 tsp Vanilla
2-1/2 tsp Lemon Juice
2 TBSP Maple Syrup this is the one I use
1/4 tsp Sea Salt
2 tsp Arrowroot Starch this is the one I use
6 tsp cold water
1. Stir 2 tsp of Arrowroot starch in 6 tsp of cold water and set aside
2. Pour Cherries, Dates, Coconut Flakes, Coconut Butter, Cocoa Powder, Vanilla, Lemon Juice, Maple Syrup, Salt and the Arrowroot/water mixture into blender and blend.
3. You will need to blend this for a while so (depending on your blender) I recommend blending for no longer than 15 seconds and then stopping to give the motor a break. Open the blender and stir the mixture. Repeat blend.
4. After ~5-10 minutes of blending + mixing, the “dough” should be firm enough to scoop out with a teaspoon and roll into balls. If it is not firm enough, add a little more coconut flakes.
5. Using a teaspoon, scoop out dough and roll it in your hands into a ball. Then dip coat the ball in cocoa powder and roll it in your hands again.
6. Put the chocolate cherry cookie dough balls into the refrigerator for 30 minutes (or longer) to set.
**Store these in the refrigerator. They will maintain their shape at temperature for serving.
I think that these would be a good item to serve at a party, a great finger-food.