Chocolate Covered Snickerdoodles (no bake)

By GuidingVegan

Ingredients

• For the No-Bake Snickerdoodles
• 3/4 cup raw buckwheat groats
• 1/2 cup pitted and packed medjool dates
• 1/2 cup dried mulberries
• 1 teaspoon ground cinnamon
• pinch sea salt
• 1 to 2 tablespoons water
• For the Chocolate*
• 1/3 cup cacao butter
• 3 tablespoons cacao powder
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract

Details

Adapted from blissfulbasil.com

Preparation

Step 1

In a food processor, process the buckwheat groats for 3 to 4 minutes or until a fine flour develops. Add the dates, mulberries, ground cinnamon, and sea salt, pulse a few times and then process, while slowing adding the water as needed, until it rolls into a ball within the food processor.

Line a small baking pan with parchment paper. Use a cookie scoop (or small ice cream scoop) to scoop out 1½ tablespoon mounds. Place on pan and repeat.

Freeze for 15 minutes to set.

Meanwhile, heat the cacao butter in a heat-safe bowl over a double boiler until melted. Once melted, add the cacao powder, maple syrup, and vanilla and whisk until incorporated.

Dip the bottom of each cookie into the chocolate and return to pan. Use a spoon to splatter the chocolate across the top of each cookie. Allow about 10 minutes for the chocolate to set, transfer to an airtight container, and store in refrigerator.

Notes
*To simplify, skip the homemade chocolate and melt ½ cup of dark chocolate with ½ to 1 teaspoon of coconut oil to thin.