While testing my recipe for vegan cookie dough bites a while back, I decided to cover them with chocolate for a more decadent dessert. Hence, the creation of chocolate-covered cookie dough bites. Well, I struck gold, but I guess almost anything covered in chocolate is a home run.
Add just a pinch of coarse sea salt to the top of each truffle for that sweet-salty combination that is so delightful. The recipe is oil-free and gluten-free since we’re using oats as the flour. The original recipe used dates as the main sweetener, adding chocolate chips to resemble cookie dough. Now they’re just smothered and covered in chocolate.
- When testing with store-bought oat flour versus making my own, the dough was drier so you may need to add more tablespoons of water to reach the desired consistency.
- I also tested with cashew butter instead of peanut butter, my cashew butter was much drier than my peanut butter, so if you substitute you may also need more water.
- If the dates aren't sweet enough for your taste preferences, substitute a tablespoon of water for maple syrup or agave.
Tips for Chocolate Covered Cookie Dough Truffles
- If your dates are not soft, soak for 15 minutes, then drain and pat dry.
- Turing the oats into flour may take around 1-2 minutes.
- I use natural peanut butter that is just peanuts and sometimes salt. Nut butter with added oils and sweeteners may alter the taste and texture.
- If your nut butter doesn’t contain salt, add just a pinch of salt to the dough while processing to enhance the flavors.
- Getting the right consistency has a lot to do with the moisture content of your dates and peanut butter. The water will help bind everything together without having to add any extra sweetener or more peanut butter. For the right consistency, you should be able to squeeze a spoonful of the dough in your palm to squish everything together and compact it. Then roll it into a ball.
- When using the microwave method, I like to melt my chocolate in two batches. Melting the second batch once I’ve used up the first batch.
- The melted chocolate will start to thicken as it cools, if needed microwave the chocolate again. The less you have to melt, the less time you’ll need.
Microwave Method for Melting Chocolate
If microwaving the chocolate, use a microwave-safe bowl. Microwave for 30-second increments, making sure to stir after each increment. Stop when the chocolate is about 90% of the way done. Stir it together and the residual heat should melt the rest of the chocolate.
Double Boiler Method for Melting Chocolate
Place a glass or stainless steel bowl over a pot that has about 1-2 inches of water in it. There needs to be enough water to boil, so it will create steam to heat the bowl that will melt the chocolate. Leave 2-3 inches of room between the water and the bottom of the bowl so you don’t have direct contact. The bowl needs to fit into the pot to create a seal so the boiling water or steam doesn’t squirt out. Then just boil the water!
Need More Vegan Chocolate Desserts?
- Dark chocolate vegan raspberry truffles
- Chocolate peanut butter bites
- Chocolate peanut butter nice cream
- Peanut butter cookie bars
- Oat milk hot chocolate
- Microwave hot cocoa
As always, I hope you enjoy the recipe for these vegan no-bake chocolate covered cookie dough balls!Print
Vegan chocolate covered cookie dough bites with a little pinch of sea salt for that sweet-salty combo.
- 2 cups (180 grams) old fashioned oats (rolled oats)
- 1 tightly packed cup (170 grams) pitted dates (I use Deglet Noor)
- ½ cup (120 g) natural peanut butter
- 2 teaspoons vanilla extract
- 4-5 tablespoons water, or more if needed
- ½ cup (90 grams) non-dairy chocolate chips
- Pinch of salt, if your nut butter does not contain salt
- 10 ounces (283 g) non-dairy chocolate chips (to coat all 24-26)
- Pinch of coarse sea salt on each cookie dough ball
If your dates are not soft, soak for 15 minutes, then drain. The date water can be used in the recipe when it calls for water.
Using a food processor, pulse the oats into a powder, it may take 1-2 minutes.
- Next, add the dates, peanut butter, and vanilla extract.
- Then pulse until it becomes crumbly and the dates and peanut butter are blended in.
- Then add the water and chocolate chips, and blend until the dough comes together. If the dough hasn’t come together in roughly 20-30 seconds then your dates or peanut butter might be too dry, add another tablespoon of water, and blend again. You don’t want to blend too long, the chocolate chips may melt, and that will be a bit messy.
- Once the dough has come together, take a spoonful, using your hands to compact it, then roll it into a ball. Then continue with the rest of the dough making golf ball-size bites.
- Then freeze on a baking tray for 20-30 minutes or until they have firmed up.
- Once firmed up, melt your chocolate using the microwave or DIY double boiler method (see post for details if needed).
- Using two forks, roll each cookie ball in the chocolate coating, letting any excess drip off.
- Then top with coarse sea salt before the chocolate firms up.
- Store in the refrigerator for up to a week or in the freezer for long-term storage, if frozen let thaw slightly before consuming.
I use natural peanut butter that is just peanuts and sometimes salt. Nut butter with added oils and sweeteners may alter the taste and texture.
When testing with store-bought oat flour, the dough was drier and I needed 6 tablespoons of water to get the right consistency.
- Prep Time: 20 minutes (+20 min chill time)
- Category: dessert
- Method: food processor
- Cuisine: American
Keywords: Vegan chocolate treats, chocolate covered cookie dough, Chocolate covered cookie dough recipe, hocolate covered cookie dough truffles