- 3/4 C cocoa powder
- 1 C powdered sugar
- 5 tbsp arrowroot
- 1 tsp vanilla
- 1/4 C melted coconut oil
- 6 Tbsp softened butter
- 1 package white chocolate chips
1. In the bowl of a food processor, combine the cocoa, sugar, and flour. Pulse twice to mix. Evenly distribute the vanilla, oil, and butter on top of dry ingredients. Pulse several times to blend, stopping when the dough comes together and begins to clump around the blade.
2. Take rounded teaspoons of dough and form into balls. Place on a baking sheet lined with parchment paper (one that will fit into your refrigerator). Repeat until you have used all the dough. Refrigerate dough balls for at least thirty minutes to make them chilled and firm.
3. Empty a bag of white chocolate chips into a microwave-safe bowl and heat for 30 seconds to 1 minute to melt. Once the chips begin to melt, stir with a spatula until all the chips are melted and creamy.
4. Remove dough balls from the refrigerator. Using a toothpick, dip each ball in the chocolate, rotating to coat. Let the excess chocolate drip back into the bowl, then place the ball on the parchment lined baking sheet to harden.
5. (Optional) Drizzle any extra chocolate over the tops of the dipped balls.
6. Store in the refrigerator.