6 cups almond flour
2 tsp himalayan salt
1 cup organic virgin coconut oil
1 cup maple syrup
2 1/2 T vanilla extract
2 cups paleo-friendly (sweetened with stevia) dark chocolate chips from Thrive market
For the topping: 24 oz paleo-friendly dark chocolate
Line baking sheet with parchment paper and set aside.
In a large bowl, whisk almond flour and salt (and vanilla if using dried).
In a small bowl, whisk coconut oil, maple syrup and vanilla (if using liquid).
Stir wet ingredients into dry until combines.
Stir in chocolate chips.
Roll batter into 1- 11/2 inch balls and place on lined baking sheet in refrigerator.
Chill 15 min.
Meanwhile, melt the chocolate for the topping in a medium sized bowl over a pot of boiling water (or use a double boiler). Or just add some coconut oil straight into to the chocolate over direct heat to help with the melting ensure it will not burn.
Coat each cookie dough bite in melted chocolate and store in refrigerator.