Choc Mint Cookie Dough Balls

8
10 minutes

BOTANIKA BLENDS RECIPES

Ingredients

Cookie Dough

✔️ 1½ cups oat flour
✔️ ½ cup Botanika Blends Cacao Mint Cookies and Cream Plant Protein
✔️ ⅓ cup tahini or nut butter of choice
✔️ ⅓ cup maple syrup
✔️ Splash of plant milk

Chocolate Coating

✔️ 120g dark chocolate
✔️ ¼ cup soy crisps

PLANT PROTEIN – CACAO MINT COOKIES & CREAM

$49.95+

SAMPLE PLANT PROTEIN - CACAO HAZELNUT

$4.95

Mint choc lovers, this one's for you. 💚

These Choc Mint Cookie Dough Balls are rich, chewy and coated in crunchy chocolate for the ultimate sweet snack. Made with our Choc Mint Cookies & Cream Plant Protein, they're packed with chocolate-mint flavour, easy to make and perfect for keeping in the fridge whenever cravings hit.

Why You'll Love It

💚 Rich chocolate and mint flavour
🍫 Crunchy chocolate coating with crispy soy crisps
💪 Plant-powered protein boost
✨ No baking required
❄️ Perfect for meal prep or an afternoon treat

Method

1. Make the cookie dough

Add the oat flour, Choc Mint Cookies & Cream Plant Protein, tahini (or your favourite nut butter) and maple syrup to a bowl. Mix until combined.

2. Adjust the texture

Add a splash of plant milk, a little at a time, until the mixture forms a soft cookie dough consistency.

3. Roll the balls

Roll the mixture into evenly sized balls and place onto a lined tray.

4. Freeze

Freeze for 20-30 minutes, or until firm.

5. Coat in chocolate

Melt the dark chocolate and stir through the soy crisps. Dip each cookie dough ball into the chocolate until fully coated.

6. Chill and enjoy

Place the coated balls back onto the lined tray and refrigerate until the chocolate has set.

Nutrition

Made with our Choc Mint Cookies & Cream Plant Protein, these cookie dough balls are a delicious way to enjoy a little extra plant-powered protein while satisfying your choc mint cravings.

Frequently Asked Questions

Add an extra small drizzle of maple syrup or peanut butter until the mixture holds together firmly when pressed.
Rice malt syrup or honey both work well as substitutes.
Yes, almond butter works as a 1:1 swap if you'd prefer, or need a peanut-free option.
Yes, just use a larger oven-safe bowl or split the mixture between two bowls, and add a few extra minutes to the bake time.
Of course. Simply reduce the maple syrup in the oats or topping to suit your taste.

Add an extra small drizzle of maple syrup or peanut butter until the mixture holds together firmly when pressed.
Yes, almond butter works as a 1:1 swap if you'd prefer, or need a peanut-free option.
Of course. Simply reduce the maple syrup in the oats or topping to suit your taste.

Rice malt syrup or honey both work well as substitutes.
Yes, just use a larger oven-safe bowl or split the mixture between two bowls, and add a few extra minutes to the bake time.

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