Just 7 ingredients, no baking necessary, gluten free, vegan, low sugar, paleo bites that take less than 20 mins to make!! SO MUCH YUMMM I can’t handle it!!

I know I promised you all this recipe last week on the gram, but that’s life right?! 🤷‍♀️ ⁣

To be honest, it took me longer to post this because I was trying to rush home after work to snatch that good lighting...I did exactly what I said I would stop: over analyzing a silly food pic to “fit my feed”. Even before typing this out I thought to myself “ugh well the second pic doesn’t do it justice because the balls were frozen and you can’t see the choco chips and the delicious texture” 🤦‍♀️⁣

Goodness gracious we all need to LET **** GO!! It’s just a food pic for heaven sakes Kirsten!!....yes I’m talking to myself on here lol Take away: if you’re feeling the comparison rut again, take a break from people’s highlight reel and get FaceTime with REAL friends and make this treat👭 ⁣

Here we go: my new FAVORITE #nobake healthy (and ridiculously easy) treat!!⁣

Sometimes you just don’t want to turn the oven on in the summer...and if you have an old San Francisco apartment on the top floor like me YA DEFINITELY DON’T WANNA TURN THAT TEMP. UP 🥵 🔥 ⁣

Best part? Only 7 ingredients that you most likely have in your kitchen already!!⁣


Whatcha need:

- coconut (or almond) flour ⁣

- coconut sugar

- nut or seed butter

- nut milk

- dark chocolate chips

- coconut oil⁣

-Maldon 🌊 salt flakes⁣

All Tha Deets -


  • 3/4 cup coconut flour

  • 2 TBS coconut sugar

  • 3 TBS nut or seed butter of choice (I used almond)

  • 1 TBS non-dairy milk of choice (I used macadamia)

  • 2 TBS dairy-free mini (I get @enjoylife)


  • 2/3 cup chocolate chips

  • 1/2 TBSP coconut oil

Cookie Dough
1. In medium bowl whisk together coconut flour and coconut sugar.

2. Add in nut or seed butter - stir well

3. Add in nut milk, mix, then add in choco chips. Mixture shouldn’t be crumbly.

4. Using 1/2 rounded tablespoon, scoop cookie dough into little balls – it made about 11 for me.

5. Place balls on cookie dough sheet (lined with parchment paper or whatever you have)

6. Place in freezer for 15 minutes.

Chocolate Shell:

1.During the last few minutes (while the cookie dough is chilling), prepare the chocolate shell: melt choco chips with coconut oil in between until fully melted. Alternatively you could also melt in a small saucepan over medium-low heat, or if your toaster oven has a “warm” function that will also

2.Remove tray with cookie dough from freezer; use a spoon to dip the cookie dough balls into the chocolate, setting back onto parchment paper. The chocolate should set rather quickly with the cold cookie dough. Pop back in fridge to speed up process if desired.

3.Store cookie dough truffles in covered container in fridge. Enjoy!