These superfood cookie dough balls with chia seeds, flax, almond butter and dates are seriously delicious and easy on the tummy! They were created by the brilliant British blogger Bo Potterfield from Bo’s Kitchen.
Over to you, Bo
I have discovered cookie dough can be eaten at any time of the day - especially when they’re healthy. This cookie dough can be made into little balls or just eaten as is, straight from the bowl! It’s gluten free, sugar free and vegan.
Did you know that aside from being packed with protein, chia seeds contain 5x more calcium than milk, 7x more Vitamin C than oranges, 3x times more iron than spinach and 8x more omega 3 than salmon? You can see why this superfood has such a good reputation. It really is a very powerful little seed and I love trying to incorporate it into as many recipes as possible.
Organic Burst Chia seeds are grown in a forest in Bolivia. It has the perfect growing conditions for the very best chia seeds. It’s a dry forest, with very fertile soil, the perfect levels of rainfall and altitude - this all adds up to the most premium, nutritionally dense chia around. It is also ethically sourced and directly traded - which means you’re helping to support the local Bolivian people (they’ve created 80 jobs for the Organic Burst chia farm already)!
- ⅓ cup water
- 1 cup gluten free oats
- 8 medjool dates, pitted
- 2 tablespoons Organic Burst Chia seeds
- 1 tablespoon flaxseed
- 1 teaspoon cinnamon
- ¼ cup coconut butter (coconut oil would work too)
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- ¼ cup dairy free chocolate chips
- Mix the chia seeds with water and set aside - they will expand to form a gel.
- Grind oats in a food processor until a very fine flour is formed. Add chia gel, dates, flaxseed, cinnamon, coconut butter, almond butter and vanilla extract and pulse until a dough is formed.
- Empty your dough into a bowl and fold through your chocolate chips.
- Refrigerate for at least 45 minutes.
Eat as is, or roll into little balls. Keeps in the fridge for two weeks or up to 4 months in the freezer.