Fried Chocolate Cookie Dough Balls

Someone needs to stop me.

I think I may have taken this obsession one step too far. First there was the Cookie, then the dip and the surprise cookie. Then came the decadent Death by Chocolate. Soon I’ll share with you the Chocolate Cookie Dough Pie (it’s worth waiting for!).

Today I give you the ultimate in my Chocolate and Chickpea madness.

Fried Chocolate Cookie Dough Balls.

Yep - I deep fried chickpeas in batter and they were THE MOST AMAZING THING EVER!

Then I dipped one in chocolate sauce and splashed on some raspberry sauce. That’s when I knew that this is the right job for me. Crazed perfection!

OK, I am the first to admit that deep frying food is hideously bad for you. I don’t fry any other food; I don’t even own a microwave because I like to cook as healthily as I can. But let’s focus on moderation and the good points.

•    This is not an everyday treat (although I would be tempted!)
•    It contains NO Gluten, NO Dairy and NO Processed Sugars
•    It does contain Chickpeas, which are full of fibre and low in calories
•    It is Vegetarian friendly, and maybe even Vegan approved (if they’re not too strict)

Of course the most important thing to remember when justifying to yourself that it’s ok to eat the whole bowl is that they taste like they’re full of evil ingredients...only they’re not so therefore it would a crime not to finish them off.

Not Guilty your Honour!

FRIED CHOCOLATE COOKIE DOUGH BALLS
(Inspired by SugarHero)

COOKIE DOUGH
INGREDIENTS
½ Cup Dates
¼ Cup boiling Water
2 Tablespoons Maple Syrup
½ cup Chickpeas; canned, drained and patted dried
1 teaspoon Vanilla Extract
2/3 Cup Almond Meal
1/3 Cup Arrowroot
3 Tablespoons Cocoa
Dash Salt
1 Tablespoon Milk

INSTRUCTIONS
Place the dates in a small bowl and cover with boiling water. Allow to sit for at least 30 minutes and soften.
Place the dates and water in a blender with the maple syrup and blend until a purée forms.
Add the chickpeas and blend until the chickpeas are broken down and a thick puree forms.
Add the Vanilla extract and pulse in.
Add the dry ingredients and blend until all combined.
Add the milk and blend until a smooth mixture is formed.

Transfer the cookie dough to a bowl and place in the fridge for at least 1 hour. This makes the dough firm and easier to handle.
Take 1 tablespoon of the cookie dough and roll it into a ball. Repeat this until all the cookie dough is used (it should make 14 balls).
Place the balls on a lined tray and freeze for 1 hour.
Whilst the balls are freezing make the batter

CHOCOLATE BATTER
INGREDIENTS
1/3 cup Almond Meal
2 ½  Tablespoons Arrowroot
1 ½ Tablespoons Cocoa
1/2 teaspoon Baking Powder
Dash Salt
½ Cup Milk
½ Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
1 teaspoon Coconut oil
Oil for frying

INSTRUCTIONS
Combine the dry ingredients in a mixing bowl.
Add the wet ingredients and whisk until combined.
Allow the mixture to sit to thicken (this can be quickened by placing the bowl in the fridge).

Pour the oil into a medium sized heavy based saucepan to a height of approximately 5cms/2 inches (I used 1 litre of oil).
Use a candy thermometer (these are available quite cheaply at most kitchen and department stores; it’s a must for this recipe) in the oil, over medium heat, bring the oil to 180C/355F.
This can be quite tricky if you’ve never done it before. The oil will want to keep increasing its temperature so be sure to keep an eye on it as it nears the required temp. If it gets too hot, take the saucepan off the heat until it returns to the 180C. You will need to continue watching it like a hawk when the balls are cooking otherwise they will go black. If the temperature gets too hot when the balls are cooking, don’t worry. Just keep them in the saucepan and remove the pan from the heat; the balls will keep cooking regardless. Just return it to the heat when it gets to the right temperature.

Remove 3 balls from the freezer (keep the remainder in the freezer until needed).
Place the balls in the batter and, using a spoon, coat them all over by rolling them around.
When the oil is at the right temperature, carefully drop the balls in and cook for 3 minutes (set a timer to make sure they don’t burn).
Flip the balls half way to ensure they cook evenly.
Remove with a slotted spoon and place on plate lined with absorbent paper or baking paper.
Repeat for the remaining balls, making sure the oil temperature remains constant.

Serve warm with Raspberry sauce, Chocolate sauce or whipped cream (or by themselves they are pretty good too!)

RASPBERRY SAUCE
INGREDIENTS
1 cup frozen Raspberries
1 Tablespoon water
1 teaspoon Maple Syrup

INSTRUCTIONS
Place all the ingredients into a small saucepan and bring to the boil over medium heat.
Reduce the heat slightly and simmer for 5- 10 minutes, or until the sauce has thickened (this will depend on how much liquid was in your raspberries).
Place in the fridge to cool.

CHOCOLATE SAUCE
INGREDIENTS
2 Tablespoons Coconut Oil
2 Tablespoons Maple Syrup
¼ cup Cocoa
½ teaspoon Vanilla Extract

INSTRUCTIONS
Melt the coconut oil over a very low heat.
Add the maple syrup and whisk to combine.
Add the cocoa and vanilla extract and whisk/stir until thicken.
Store at room temperature (it will harden in the fridge)