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)
- 1/2 cup (120 g) natural peanut butter
- 2 teaspoons vanilla extract
- 4-5 tablespoons water, or more if needed
- 1/2 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