Cookie Dough Mummies

Directions

• In a food processor fitted with the steel blade, combine the cashews, collagen hydrolysate, and oats. Process until finely ground, 30-45 seconds. Add the maple syrup and vanilla. Process until a shaggy dough forms, about 1 minute.
• Mix in the in dark chocolate chips by hand. Roll into 1-inch balls. Place on a parchment-lined plate and transfer to the refrigerator or freezer.
• Place the white chocolate chips in a pot set over low heat. Stir often until melted and smooth.
• Transfer to a shallow bowl. Dip the cookie dough balls in white chocolate to coat. Return to the parchment-lined plate.
• Transfer to the refrigerator or freezer for 10 minutes.
• If the remaining white chocolate has stiffened, return it to the pot to reheat until soft and smooth. Transfer to a piping bag or plastic food storage bag. Snip a small hole in the tip. Pipe over the cookie dough balls in a horizontal pattern to resemble mummy wraps.
• Top each cookie dough ball with candy eyes. Return to the refrigerator or freezer until set.