I was inspired to make these because I have read about or seen different things about cookie dough. The kind of dough that you can eat before baked and not be afraid of salmonella.
My youngest, who is going to be 25 loves cookie dough. Cookie dough ice cream was his favorite for a long time, and it maybe still. I guess you can say he inspired me to make these. Love you Josh.
This is so simple to make. there is a little hands off time in the freezer, but otherwise it is a snap to make.
Dough:
- 1 can chickpeas/garbanzo beans, drained, rinsed
- 4 dates soaked in hot water, drained
- 2 tbsp maple syrup
- 1/4 c chunky peanut butter
- 1 tbsp vanilla extract
- 1 tbsp water
- pinch of Himalayan salt
Combine dough ingredients into blender.
Blitz in blender until dough is creamy.
Spoon/dip dough onto a sheet pan lined with a silicone mat/parchment paper.
Put into freezer for about an hour to let the dough set up.
Chocolate Coating:
- 1 c chocolate/chocolate chips
Add the chocolate chips to a microwave bowl.
Microwave chips in 30 second increments. Stir and repeat until chocolate is melted and smooth.
Remove sheet pan with dough bites from the freezer. Dip each dough bite into melted chocolate and put back onto prepared sheet pan.
Refrigerate coated dough bites until chocolate is set.
Store in a sealable container in the refrigerator.
Share. Eat. Enjoy.
I love how many vegan friendly recipes you share! These look amazing!
Thank you. they are all gluten-free also. Thanks for stopping by.