Just a warning. These are dangerously addictive. There are 3 layers to this recipe. Each one combined with the other makes these Cookie Dough Peanut bites, moreish, delightfully decadent and dangerously good.
Below is a little breakdown of the steps. For the main Recipe and Method scroll to the bottom.
Step 1. Blend your cookie dough ingredients (apart from the chocolate chips). Mix with your chocolate chips in a bowl and form into balls, then make a well in the middle with your thumb, like a thumbprint cookie.
Step 2. After freezing. Add your peanut caramel into the wells.
Step 3. Melt your chocolate. Use a fork to coat each bite, then place on a flat surface on some baking paper. Set in the fridge.
Whoever decided to make cookie dough out of chickpeas is a genius. The sweetness of the dark chocolate combined with cookie dough and peanut butter.They’re like a cake pop without the cake.
How about some cake to go along with the cookie dough, the recipe for Chocolate & Gingerbread Silk Cake would be such a perfect accent to these bites for a super indulgent dessert. Or, if you would prefer something a little more fruity and lighter on the calories, how about the Tumeric & Chia Seed Protein Balls.
Peanut Caramel Cookie Dough Balls
Calories per bite for 20.
- 400 g Tinned Chickpeas
- 2 Tbsp Maple Syrup
- 2 Tsp Vanilla Extract
- 1/2 Tsp Cinnamon
- 1 Tbsp Light brown sugar
- 100 g Dark Chocolate chips
- 3 tbsp Plain flour or more as needed
- 1 tbsp Peanut Butter
- 10 Dates
- 200 g Dark Chocolate
Blend your chickpeas on a high-speed setting. Place in a bowl and mix with the other ingredients for your cookie dough.
Mold into balls, then flatten slightly in the middle with your thumb to create a small well. If the mixture is to squishy then add a little more flour.
Place in a container, single layer. Freeze for 30 minutes. At the same time, soak your dates in a bowl of warm water if you're using dried ones instead of fresh.
Next. Blend your dates. You may need to add a tiny bit of water to help it along. Once blended mix with the peanut butter.
Add a dollop of this to each cookie dough bite.
Freeze again for 15 minutes.
Melt your dark chocolate and dip each bite into the mixture using a fork. Place in the fridge to set.
Can be kept in an airtight container for up to a week in the fridge or keep in the freezer for up to a month and defrost as needed.
Please be advised, calories are estimates and your ingredients may vary from mine.
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