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Sun-Butter Cookie Dough Bites

I made these cookie dough bites with a little change from the original. Instead of the peanut butter that is in my original Cookie Dough Bites I used Sunflower seed butter. I rolled the cookie dough bites in sunflower seeds to gives them a crunchy texture. It is perfect for those that can not have peanut butter, or just what something a little different.

Dough Ingredients:

  • 1 1/2 c chickpeas, cooked
  • 1/3 c Date Paste
  • 1/2 c GF oats
  • 1/4 c sunflower seed butter
  • 1 tbsp pure vanilla extract
  • pinch of Himalayan salt

Combine the dough ingredients into a food processor. Process until the dough is creamy and well combined.

Transfer dough to a large bowl.

Stir-ins:

  • 1/2 c chocolate chips

Stir the chocolate chips into the dough.

Coating:

  • sunflower seeds

Roll the cookie dough into walnut size balls. Roll each ball into sunflower seeds.

Freeze the Sun-Butter Cookie Dough Bites about 20 minutes to firm up. Transfer to a sealable container. You can freeze the cookie dough bites or store them in the refrigerator.

This recipe makes about 24 Sun-Butter Cookie Dough Bites.

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Share. Eat. Enjoy.

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Tropical Snack Bites

These Tropical Snack Bites are a wonderful tropical getaway in a bite. It has all the flavors of the tropics in one bite: coconut, mango, banana and macadamia nuts. YUM!

Snack Bite Base:

  • 1/2 c Mango Paste
  • 2 large ripe bananas
  • 1/2 c coconut flour
  • 3/4 c oat flour
  • 2 tsp lemon zest

Combine the Mango Paste and bananas into a food processor. Process until the mangos and bananas are creamy and well combined. Add the coconut flour, oat flour and lemon zest. Process the ingredients until well combined.

Transfer the base mixture to a large bowl.

Stir-ins:

  • 1/2 c macadamia nuts, toasted, chopped
  • 1/2 c coconut, shredded, toasted

Add the macadamia nuts and coconut to the base mixture. Stir until all the ingredients are incorporated together.

Roll the Tropical Snack Bites into walnut size balls.

Coating:

  • 1/2 c coconut, shredded (not toasted) for coating

Roll each Tropical Snack Bite into the coconut to coat the snack bites.

This recipe makes at least 24 Tropical Snack Bites.

Share. Eat. Enjoy.

Note: You can make your own oat flour by blitzing it in a food processor or high-speed blender.

Note: Making the Mango Paste is the same as making Date Paste. All you have to do is substitute the dried mangoes for the dates.

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Blackberry Chocolate Hazelnut Bites

I had intended to make my Raspberry Chocolate Hazelnut Bites, but found that I was out of raspberries. However, I did have some blackberries so I decided to give it a whirl. I do like to experiment with different fruits and flavors when I make snack bites. This one was a happy success.

Food Processor:

Combine all the food processor ingredients into the food processor. Process until smooth and creamy. Transfer the mixture to a large bowl.

Note: You can make your own oat flour by grinding oats in a food processor or spice grinder.

Stir-ins:

  • 1 1/2 c GF rolled oats
  • 1/2 c chocolate chips, chopped

Stir in the oats and chocolate chips into the blackberry mixture. The dough should be stiff. Roll the dough  into walnut size balls. Freeze the bites for about 30 minutes to firm up.

They can be store in the freezer or the refrigerator in a sealable container.

This recipe makes about 24 bites.

Share. Eat. Enjoy.

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Peanut Butter & Chocolate Chickpea Brownie Bites

YUM! Is the perfect word for these Peanut Butter & Chocolate Chickpea Brownie Bites. They are the perfect combination of Peanut Butter and Chocolate, creamy and crunchy. You cannot go wrong with these. You can change them up a bit with almond or cashew butters and nuts. They make about 30 bites, so there will be plenty to share, if you want.

  • 1 1/2 c chickpeas, cooked
  • 1/2 c peanut butter
  • 1/2 c  GF oat flour
  • 1/4 c cocoa powder
  • 1/2 c Date Paste
  • 1 tsp pure vanilla extract
  • 1/4 tsp Himalayan salt
  • 1/2 c dark chocolate chips
  • Peanuts to roll the bites into

Combine chickpeas, peanut butter, oat flour, cocoa powder, Date Paste, vanilla and salt into a food processor. Process until smooth and creamy. Add chocolate chips to the chickpea mixture and pulse the processor to break up the chocolate chips.

Transfer mixture to a bowl and refrigerate for about 15 minutes to firm up dough. The dough will be somewhat soft, even after refrigerating.

Form dough into walnut size bites. Roll the brownie bites into chopped peanuts. Freeze for about 15 minutes to firm up.

Note: I did not give a measurement for the peanuts, because it is a matter of how crunchy a coating you want on the brownie bites. I like to completely cover the brownie bites because the bite itself is very creamy and the nuts give it a nice contrast in texture.

These bites freeze well. You can store them in the freezer or refrigerator in a sealable container.

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Share. Eat. Enjoy.

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Blackberry Coconut Chocolate Chip Snack Bites

I am always trying to come up with new snack bites for my clients. The snack bites are requested every week. Sometimes it can be a challenge to come up with new flavors. I had made some of my Raspberry Chocolate Hazelnut Snack Bites and it got me thinking of making some other type of fruit snack bites. That is how I came up with the Blackberry Coconut Chocolate Chip Snack Bites.

  • 1 c blackberries
  • 1/2 c coconut flour
  • 1/2 c GF oat flour
  • 1/2 c Date Paste
  • 1/2 chocolate chips
  • 1 c GF rolled oats

Combine blackberries, coconut flour, oat flour and Date Paste. Process until creamy.

Add chocolate chips and pulse until chocolate chips are chopped. Transfer mixture to a large bowl.

Add rolled oats to the blackberry mixture and stir until oats and blackberry mixture are well incorporated.

Roll into walnut size little balls. Freeze for about 15 minutes to firm up the snack bites.

These little bites keep well in the freezer or in the refrigerator in a sealable container.

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Peanut Butter & Chocolate Snack Bites

These little snack bites are a little twist to my original Peanut Butter Snack Bites. the chopped chocolate chips add a little crunch to the bite. they taste just a good as the original, just a little bit different.

  • 1/2 c peanut butter
  • 3/4 c oat flour
  • 1/4 c Date Paste
  • 1 tsp vanilla powder
  • 1/3 c dark chocolate chips, chopped

In a large bowl combine all the ingredients. Stir until thoroughly mixed together. Form into  walnut size balls.

Chill the snack bites in the refrigerator to firm up. Store in a sealable container in the refrigerator.

Share. Eat. Enjoy.

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Raspberry Chocolate Hazelnut Bites

Ever since I made my Healthier Chocolate Hazelnut Spread I have been trying to think of ways to use this decadent spread. For Valentine’s Day I made raspberries stuffed with the Healthier Chocolate Hazelnut Spread. They were a delicious little nibble. I liked that flavor combination so much I have thinking of a way to incorporate them into a snack bite for my client. I did it with these Raspberry Chocolate Hazelnut Bites.

They are truly decadent and delicious. They freeze well, so whenever you want a little treat you can pull one out of the freezer and indulge.

Food Processor:

Combine all the food processor ingredients into the food processor. Process until smooth and creamy. Transfer the mixture to a large bowl.

Note: You can make your own oat flour by grinding oats in a food processor or spice grinder.

Stir-ins:

  • 1 1/2 c GF rolled oats
  • 1/2 c chocolate chips, chopped

Stir in the oats and chocolate chips into the raspberry mixture. The dough should be stiff. Roll the dough  into walnut size balls. Freeze the bites for about 30 minutes to firm up.

They can be store in the freezer or the refrigerator in a sealable container.

This recipe makes about 24 bites.

Share. Eat. Enjoy.

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Cookie Dough Bites

This is an updated version of my Chocolate Covered Cookie Dough Bites. I think they are even better than the original. They are protein packed and addictive.  I am just giving you fair warning now.

Dough Ingredients:

  • 1 can (1 1/2 c) chickpeas/garbanzo beans, drained, rinsed
  • 6 dates soaked in hot water, drained
  • 1/2 c gf oats
  • 1/4 c peanut butter
  • 1 tbsp vanilla extract
  • 1/4 c water (1 tbsp at a time)
  • pinch of Himalayan salt

Combine dough ingredients into a high-speed blender. Blend on high, adding water as needed to loosed the dough. (I used the water that I soaked the dates in.) You might need to scrape down the sides periodically.

Blend the dough until it is creamy and smooth. Transfer the dough to a large bowl.

Stir-In:

  • 1/2 c chocolate chips, Vegan/GF, chopped

Add chocolate chips to dough mixture and stir to thoroughly incorporate the ingredients.

Chill in refrigerator for at least 30 minutes.

Line a baking sheet with parchment paper or a silicone mat.

Roll the dough into walnut size bites and place on prepared baking sheet.

Freeze dough bites until they have firmed up. Store in a sealable container in the refrigerator.

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Share. Eat. Enjoy.

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Peanut Butter and Cranberry Oat Bites

I made these little bites for a quick snack for a client. They are simple to make, all in one bowl. This recipe makes 23 individual bites. Be careful they are slightly addictive.

  • 2 c gluten-free oats
  • 1/2-3/4 c chunky natural peanut butter
  • 1/4 c Date Paste
  • 1/2 c dried cranberries
  • 1 tsp Baking Spice Blend
  • 1/2 tsp vanilla powder

Combine all the ingredients into a large bowl. Thoroughly mix the ingredients until they are well combined. Form the mixture into little balls. Freeze the little balls for about 10 minutes to set and firm up. Then you can store them in a sealable container in the refrigerator.

Share. Eat. Enjoy.

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Macadamia & Coconut Chocolate Chip Bites

These little bites are just about perfect. They are a little sweet, but not too sweet. They have chocolate – enough said about that. And, a hint of coconut. They are a yummy little treat that can be packed in the lunch box or as an afternoon snack.

  • 1 1/2 c  GF rolled oats
  • 1 c GF oat flour
  • 1/2 c unsweetened coconut, shredded, toasted
  • 1/4 c macadamia nuts, roasted, chopped
  • 1/4 c dark chocolate chips, chopped
  • 1/4 tsp salt
  • 1/3c + 2 tbsp Date Paste
  • 6 tbsp plant milk

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Note: Toasting the coconut and the nuts brings out their flavors. I toasted the coconut and nuts in the oven as it was preheating. Make sure you keep an eye on them, because they can burn easily.

Combine all the ingredients into a large bowl and thoroughly mix the ingredients together.

Form the mixture into golf ball size bites. Place the bites onto prepared baking sheet.

Bake for 12 minutes. The bites should be golden.

Note: These little bites will not rise or change shape in the baking process.

Share. Eat. Enjoy.

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