Dessert or a quick bite of energy that’s high in vegan protein,
and tastes like your guilty pleasure. What more could you ask for?
Fast, easy, few ingredients and low mess, you say? I hear ya. Grab your food processor and Read on.
I used a cookie scoop to measure and form balls in a quick and mess-free way. After breaking multiple cookie scoops, I only recommend The Vollrath 0.75 oz Disher.
|Prep Time||15 minutes|
|Cook Time||0 minutes|
|Passive Time||030 minutes|
- 3/4 cup pitted dates if using Medjool, do not soak
- 2 cups boiling water do not use if using Medjool dates
- 1/3 cup roasted almond butter any other nut or seed butter will do
- 1/2 cup brown rice protein powder Any flavor will work, I used unflavored
- 1/4 cup powdered peanut butter I prefer Protein plus Peanut Flour because it doesn't have salt or sugar added
- 1/4 cup cacao powder sub for more brown rice protein powder if you want regular cookie dough flavor
- 1 tsp almond extract
- 2 tsp vanilla extract
- 1 pinch salt
- 2 Tbsp honey or maple syrup or other liquid sweetener
- 50 g dark chocolate, broken into chunks
- 1/3 cup powdered peanut butter Can also use ground almonds, shredded coconut, cacao powder
- Soak dates in boiling water, for about 30 minutes. Use this time to eat hummus and contemplate life.
- Drain dates, and add to the bowl of your food processor. Add the almond butter, and process until very smooth. If needed, add 1 teaspoon of additional water at a time until you get a uniform mixture.
- Add all of the dry ingredients, extract, and salt here. Pulse to mix, scraping the sides of the food processor bowl down as needed. Mix until all powders have been incorporated.
- Pinch a bit between your fingers to see if the mixture is tacky, yet firm. If it is too dry, add a tablespoon or two of liquid sweetener, and continue to pulse and scrape down the sides until thoroughly mixed. Add the chocolate, and pulse until chopped to the size pieces you want, and mixed in.
- In a medium-sized bowl, mix the additional 1/3 cup powdered peanut butter and stevia. Other good options for coating include ground almonds or other nuts (hazelnuts would be delicious!), shredded coconut, cacao powder, or even cinnamon.
- Using a cookie scoop, scoop a ball of the dough, releasing it into the peanut powder and stevia mixture. Roll the ball around in the powdered mixture, coating all sides. The dough should be sticky and firm enough that you don't need to roll them with your hands (see, no mess!). Transfer each bite to a storage container before scooping the next one.
- Store in an airtight container in the refrigerator for 2 weeks, or at room temperature for up to 5 days.
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Double Chocolate Chunk Cookie Dough Protein Bites
Amount Per Serving
Calories 109 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.3g
Sodium 46mg 2%
Potassium 60mg 2%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.