Warning: these things are addicting! (& rich)
1 cup almond flour
1/4 cup coconut sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/3 cup almond butter
3 tbsp coconut oil (melted)
1 tsp vanilla extract
2 tbsp almond milk
1 cup vanilla frosting (Simple Mills-Dairy Free)
Sprinkles for decor
1/2 c chocolate chips
1 tbsp coconut oil (melted)
Heat oven to 350°F
Grease an 8x8in pan with coconut oil
In a large bowl add almond flour, coconut sugar, baking powder and baking soda. Mix well.
In a separate bowl add almond butter, melted coconut oil, eggs, vanilla and almond milk. Mix well.
Add wet ingredients to dry ingredients and mix well.
Fold in 1/3 c of chocolate chips and mix.
Pour into the pan and bake for 20-25 mins. Test with toothpick. Should come out dry
Once the cake is cooked, let cool then use hands or a mixing tool to break apart the cake into a bowl until crumbly.
Add frosting to cake crumble and mix (can use hands!) Line a baking sheet with parchment paper.
Form dough into balls, placing each on the pan and put in the freezer for 20 mins.
Melt 1/2 c chocolate chips and 1 tbsp coconut oil in a bowl
Coat cookie dough balls in the chocolate/coconut oil mix
Top with sprinkles (optional!)
Place in fridge until outer layer becomes hard.
Store in fridge!