{"id":322424,"date":"2022-08-10T12:49:42","date_gmt":"2022-08-10T10:49:42","guid":{"rendered":"https:\/\/foodin.fi\/en\/?p=322424"},"modified":"2022-08-10T12:49:42","modified_gmt":"2022-08-10T10:49:42","slug":"cookie-dough-bites","status":"publish","type":"post","link":"https:\/\/foodin.fi\/en\/cookie-dough-bites\/","title":{"rendered":"Cookie Dough Bites"},"content":{"rendered":"
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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 <\/span>and Supervege protein powder. <\/span>If you want the bites to be softer and <\/span>sweeter, add a pitted Foodin medjool date or two!<\/span><\/span>\u00a0<\/span><\/p>\n

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INGREDIENTS<\/h2>\n

40 g (about 0,5 dl) Foodin chickpeas<\/a>, cooked<\/span>\u00a0
<\/span>100 g (about 2 dl) gluten-free rolled oats
<\/span>2 tbsp Foodin Supervege vanilla protein powder<\/a><\/span>\u00a0
<\/span>\u00bc t<\/span>sp Foodin fine Himalayan Crystal salt<\/a><\/span>\u00a0
<\/span>50 g (about 0,5 dl) Foodin cashew butter<\/a><\/span>\u00a0
<\/span>50 g (about 0,5 dl) Foodin coconut butter<\/a><\/span>\u00a0
<\/span>3 tbsp Foodin coconut nectar<\/a><\/span>\u00a0<\/span><\/p>\n

Optional: 1-2 Foodin medjool dates<\/a>, pitted<\/span>\u00a0
<\/span>40 g Foodin raw chocolate, Coconut Milk<\/a>, chopped<\/span>\u00a0<\/span><\/p>\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t

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RECIPE<\/h2>\n

Soak, drain and cook the Foodin chickpeas according to the package instructions.<\/span>\u00a0<\/span><\/p>\n

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.<\/span>\u00a0<\/span><\/p>\n

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.<\/span>\u00a0<\/span><\/p>\n

Mix the chopped raw chocolate into the dough. You can leave a few pieces to press on top of the bites.<\/span>\u00a0<\/span><\/p>\n

Press the dough dish (about 12 x 20 cm) lined with parchment paper. <\/span>Decorate with the few leftover pieces of raw chocolate.<\/span>\u00a0<\/span><\/p>\n

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.<\/span>\u00a0<\/span><\/p>\n

Tip: The spinach pesto works well also with cooked quinoa in a hearty salad!<\/span><\/i>\u00a0<\/span><\/p>\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n

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