Low Carb Dark Chocolate Mint Chip Cookie Dough Bites {keto, paleo, vegan}
Prep time: 
Total time: 
Serves: 20 - 24 bites
gluten-free, paleo, keto, vegan, dairy-free, egg-free
Mint Chip Cookie Dough Bites
  • 1 cup blanched almond flour
  • 1½ cups shredded unsweetened coconut (finely shredded, not the big chips)
  • sweetener to taste - I used 2 dates (see notes above and suggestion below)
  • 4 tablespoons butter, ghee or coconut oil, softened/room temperature but NOT melted
  • ½ cup REBBL Mint Chip Elixir*
  • 1 tablespoon raw cacao (or cocoa powder)
  • ½ teaspoon mint extract (optional) or fresh mint
  • pinch sea salt
  • ⅓ cup cacao nibs or mini dark chocolate chips
Dark Chocolate Coating:
  • 6 oz chopped dark chocolate or dark chocolate chips (I like 85-90% dark)
  • 1 teaspoon coconut oil
  1. Add the almond flour and shredded coconut to the food processor. Pulse enough until the shredded coconut is more finely ground, but visible bits of coconut is totally fine. (I like the texture). Add the dates and process until broken down.
  2. Add the butter (ghee or coconut oil), the Rebbl Mint Chip Protein drink (or other non-dairy milk), raw cacao and mint extract if you are adding. Process until a dough forms. Stir in the cacao nibs or mini chocolate chips by hand.
  3. Add the dough to a bowl or container and cover. Or wrap in parchment paper. Chill for approximately 30 minutes. This helps the dough to firm up and makes it easier for forming / rolling.
  4. Line a baking sheet with parchment paper. After the dough has chilled, using a small cookie dough scoop or a tablespoon, scoop the dough and roll into small balls. Place the balls onto the prepared baking sheet. Freeze for 30 minutes.
  5. In a small deep bowl, melt the dark chocolate and coconut oil together in a double boiler or in 30 second intervals in the microwave, watching it carefully. Allow the melted chocolate to cool slightly.
  6. Remove cookie dough bites from freezer and dip into melted chocolate using two forks. Let the excess drip off. Place back on the parchment lined baking sheet.
  7. Refrigerate for 15 minutes to set. Store in the fridge in an airtight container.
Try roughly chopped fresh mint inside, instead of the mint extract
You can also use maple syrup or honey, low carb syrup. Start with a tablespoon, increase to your taste preference.
You can also try an alternative sweetener some stevia or monkfruit.

*If you don’t have the Rebbl Mint Chip Super Herb Elixir, swap in any non-dairy milk. Homemade cashew milk would be nice. You may want to increase the mint extract and cacao in the recipe to boost those flavors more and possibly more sweetener.
Recipe by Tasty Yummies at https://tasty-yummies.com/low-carb-dark-chocolate-mint-chip-cookie-dough-bites-keto/