Vegan and gluten-free cookie dough bites are great as a snack or sweet treat. These protein filled bites contain Foodin chickpeas, coconut butter, cashew butter and Supervege protein powder. If you want the bites to be softer and sweeter, add a pitted Foodin medjool date or two! 


40 g (about 0,5 dl) Foodin chickpeas, cooked 
100 g (about 2 dl) gluten-free rolled oats
2 tbsp Foodin Supervege vanilla protein powder 
¼ tsp Foodin fine Himalayan Crystal salt 
50 g (about 0,5 dl) Foodin cashew butter 
50 g (about 0,5 dl) Foodin coconut butter 
3 tbsp Foodin coconut nectar 

Optional: 1-2 Foodin medjool dates, pitted 
40 g Foodin raw chocolate, Coconut Milk, chopped 


Soak, drain and cook the Foodin chickpeas according to the package instructions. 

In a food processor or the bowl of an immersion blender blend the flour, protein powder, salt, chickpeas, cashew butter, coconut butter and agave syrup until smooth. 

The dough is ready when you can squeeze a little ball between your fingers and it sticks together. Add more cashew butter or agave syrup if the dough feels too dry. You can also add 1-2 medjool dates so the dough becomes softer. 

Mix the chopped raw chocolate into the dough. You can leave a few pieces to press on top of the bites. 

Press the dough dish (about 12 x 20 cm) lined with parchment paper. Decorate with the few leftover pieces of raw chocolate. 

Freeze 30 minutes or until the cookie dough bites are easy to cut into pieces. Store the bites in the refrigerator for a few days or in the freezer for longer storage. 

Tip: The spinach pesto works well also with cooked quinoa in a hearty salad! 

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