16 oz. Justin’s Chocolate Hazelnut and Almond Butter

1/2 cup coconut oil

2 tablespoons maple syrup

8 oz EatPastry Chocolate Chip Cookie Dough

Flaky Sea Salt

Cooking Instructions

  1. Line a small (12" x 8") glass dish with parchment paper.
  2. In a microwave-safe bowl, melt Chocolate Hazelnut and Almond Butter and coconut in microwave, about 1 minute. Stir well and pour into prepared dish.
  3. Roll cookie dough into teaspoon-sized balls. Gently drop cookie dough pieces into chocolate hazelnut mixture.
  4. Refrigerate 30 minutes to 1 hour, or until solid. 
  5. Sprinkle with flaky sea salt, cut into 12 squares and serve.
  6. Store in the fridge until ready to eat.