Cookie dough bites

Delicious no-bake cookie dough treats with a secret ingredient. The addition of legumes boost the fibre content.

  • Skill Easy
  • Prep time 15 + refrigeration mins
  • Servings 28 bites
Rating

Ingredients:

  • 1 cup dates, pitted (180g / 12 medjool dates)
  • 1/3 cup boiling water
  • 1 x 425g tin chickpeas, rinsed and drained
  • 1/3 cup almond butter
  • 4 Weet-Bix wheat biscuits, finely crushed
  • 1/4 cup chopped 70% dark chocolate or choc-chips (50g)

Method:

  1. Combine dates and boiling water in a small bowl. Leave 10 mins to soak.
  2. Place drained chickpeas in a food processor and pulse to a coarse paste. Add water from soaking the dates (but not the dates just yet) and blend until the chickpea puree is thick but smooth, scraping sides of the bowl a few times.
  3. Add dates and almond butter to chickpeas and puree again.
  4. Remove blade from processor (or transfer to a large bowl), stir through crushed Weet-Bix wheat biscuits and chocolate pieces – mixture should resemble cookie dough. Refrigerate 10 minutes.
  5. Scoop dough with a tablespoon and roll into balls. Store in fridge or freezer.

Tips:

  • Almond butter can be replaced with any other nut butter. Or replace with tahini / seed butter for a nut-free treat.
  • If you find the dough too soft, scoop onto a tray and refrigerate, then roll between clean hands once cold. Alternatively, stir through an additional half Weet-Bix, finely crushed.

Nutritional information:

  • Per Serve
  • Energy (kJ)
    288
  • (Cal)
    69
  • Protein (g)
    2
  • Fat (g)
    2
  • Saturated Fat (g)
    1
  • Carbohydrate (g)
    9
  • Sugars (g)
    6
  • Dietary Fibre (g)
    1.7
  • Sodium (mg)
    32
  • Potassium (mg)
    112
  • Calcium (mg)
    22
  • Iron (mg)
    0.7