Top Hat Cookie Dough Balls

I'm borderline obsessed with these cookie dough balls (as you may have noticed given how many times I've posted about them).  So a few weeks ago, a friend was over at my house, and I decided to make them with a slight twist.  I decided to give them hats.  Chocolate hats.

Now, these cookie dough balls do not need the chocolate hats in order to be delicious.  (And by the way, they're inspired by the "Fudge Baby" recipes on Chocolate-Covered Katie's blog.) They are addictive and wonderful (and relatively healthy!) totally on their own.  But....they were pretty fabulous with the chocolate ganache as a topping.  Dangerously so, in fact.  Mine weren't very nicely shaped (as you can see), but if your experience is anything like mine, they won't be around long enough for anyone to notice.

Top Hat Cookie Dough Balls

7 dates, pitted
1/3 cup cashews, lightly salted
1/3 cup oats
1/3 cup coconut flakes
2 tsp. (or more!) vanilla
Dash of salt
1 tbsp. flaxseed meal (if desired)
1 - 2 tbsp. marshmallow cream or Ricemellow vegan cream
1 - 3 tbsp. So Delicious Coconut Milk Creamer (Original flavor)
1/4 cup semi-sweet chocolate chips

For ganache topping:
1/3 cup semi-sweet chocolate chips
3 - 4 tbsp. So Delicious Coconut Milk Creamer

Combine the first 9 ingredients in a food processor and blend until smooth.  You want to be able to shape these with your hands into little balls, so if it's too runny, add some more oats, coconut, or cashews to make it thicker.

Roll the dough into balls and arrange on a plate.

In a small pan, melt the chocolate chips and So Delicious Coconut Milk Creamer together just until it forms a thick melted chocolate paste.  Spread the chocolate ganache onto the top of each ball of dough.  You can eat them right away, or chill them in the refrigerator or freezer until you're ready to serve them.  They are delicious at any temperature!