Chocolate Cookie Dough Bites
Cooking time: 20 minutes
- 250g fresh medjool dates, pitted
- 1 cup quick-cooking oats
- 2 tbsp. unsweetened cocoa powder
- 1 tsp. vanilla extract
- 2 tbsp. unsweetened cocoa powder, extra (for coating)
Place the dates in the bowl of a food processor. Process at a high speed until they form a paste. To ensure that everything is well incorporated, you will need to remove the lid periodically and scrape down the sides of the food processor with a spatula.
Add the oats, cocoa powder and vanilla extract, and process until everything is well combined. Again, remove the lid a couple of times during this process and scrape down the mixture from the sides of the food processor.
To shape the bites, take small tablespoon-sized measures of mixture in your hands and roll until a ball shape is formed, then place on a plate or platter. Repeat this process until no mixture remains (you may need to rinse your hands a couple of times.)
Using a sieve, dust the outside of the cookie dough bites with the additional 2 tbsp. of cocoa powder. Place the bites in the freezer for 2-3 hours, until firm. Keep the cookie dough bites in the freezer for a firm bite, or move them to the fridge for a slightly softer consistency.
The best dates for this recipe are fresh medjool dates (the large, soft variety.) If you are unable to find these, or they're too expensive, you can use deglet noir or semi-dried varieties. Just place them in a large jar or container, cover them with boiling water, and allow them to sit for 1 hour. Drain completely before using.
Carob powder may also be used in place of the cocoa powder for those who need to avoid chocolate and cocoa products.
To make this recipe gluten free, be sure to use gluten free oats.
Recipe by Emma Roche