No-Bake Peanut Butter Cookie Dough Bites

Some days I want warm gooey cookies, fuzzy blankets, and steaming cups of hot cocoa. 

Others call for quick bites, minimum preparation and healthy snacks I can take on the go. 

The problem is, carrots and hummus just don't satisfy my psyche. An apple can't fill the cracks in my soul. And flax crackers, well - they're birdseeds in wafer form.

 

And I'm not a bird. Its science.

Cut to my relentless quest for a low-maintenance snack with some personality. The Wendy Williams of nibbles, if you will. 

Loaded with protein, healthy fats, fiber & that nostalgic peanut butter cup flavor, plant-based snacking never felt so right. 

Prep time: 10 miN

Total time: 15 min

Makes: 15 Bites

Ingredients:

  • 1 cup pitted medjool dates, soaked in warm water for 5-10 minutes

  • 2/3 cups rolled oats

  • 3 Tbsp natural peanut butter

  • 3 Tbsp powdered peanut butter

  • 1 Tbsp ground flax or flax meal

  • pinch of sea salt

  • 1/4 cup dark chocolate chunks

  • splash of non-dairy milk

Directions:

Add the pre-soaked & drained medjool dates into a food processor and pulse until a thick chunky paste forms.

Now add in the oats, peanut butter, powdered PB, ground flax and sea salt and pulse on high until a sticky mixture forms that is nearly uniform in texture.  

Finally, add in the dark chocolate chunks and pulse a couple of times to break the chunks down into smaller pieces, leaving some larger chunks intact. If the mixture is too dry, add a splash of non-dairy milk until is it able to be rolled into balls.

Roll into about 15, 1-inch bites.

Store in an air-tight container in the fridge for 5-7 days or break the bites into chunks and layer into my Peanut Butter Cookie Dough Blizzard recipe to take things to a whole new level of mouth-watering. ENJOY!

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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