Vegan Chocolate Chip Cookie Dough Protein Bites

• Produce

  • 4 Medjool dates, pitted

• Breakfast Foods

  • 1/2 cup Rolled oats, GF old-fashioned

• Canned Goods

  • 2 tbsp Vanilla protein powder, vegan

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/4 cup Dark chocolate, vegan
  • 1/4 tsp Sea salt

• Nuts & Seeds

  • 1 cup Cashews, raw

• Other

  • Seeds of 1/2 a Vanilla Pod

Found on crazyvegankitchen.com

Description

Ingredients

• 1 cup Raw Cashews
• Seeds of 1/2 a Vanilla Pod
• 1/2 cup GF Old Fashioned Rolled Oats
• 1/4 teaspoon Sea Salt
• 4 Medjool Dates, pitted
• 2 tablespoons Maple Syrup
• 2 tablespoons Vegan Vanilla Protein Powder (or Lucume Powder)
• 1/4 cup finely chopped Vegan Dark Chocolate

Directions

• Line a tray with non-stick baking paper and set aside.
• Combine Cashews, Vanilla Bean Seeds, Oats and Sea Salt in a food processor. Pulse together until a coarse meal forms.
• Add Dates and Maple Syrup to your Cashew Pat mixture. Pulse again until the mixture comes together in a ball, similar in texture to cookie dough. If it is too try, add a few DROPS of water and pulse again. Different Protein Powders have different absorbency rate.
• Remove the dough from the food processor and place it in a small bowl. Fold in the dark chocolate with a spoon or spatula until it is well incorporated throughout the dough mixture.
• Using a teaspoon, portion out your cookie dough into twelve even portions. Roll each portion into a ball.
• Place your rolled bites onto your parchment lined tray.
• You can eat them right away, or store them in the refrigerator or freezer to chill, for a chewier texture.