Under 10 ingredients and 15 minutes of prep time stand between you and these vegan and gluten-free no-bake chocolate covered snickerdoodles. Simple, sweet, tender, cinnamon-packed, chocolate-drizzled delights.
Course: Cookies, Dessert
For the No-Bake Snickerdoodles
¾cupraw buckwheat groats
½cuppitted and packed medjool dates
pinch sea salt
1 to 2tablespoonswater
For the Chocolate*
2tablespoonspure maple syrup
1teaspoonpure vanilla extract
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 1 ½ 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.
*To simplify, skip the homemade chocolate and melt ½ cup of dark chocolate with ½ to 1 teaspoon of coconut oil to thin.