A month ago I came across this amazing Instagram; ginabnutrition and it seriously changed my vegan baking LIFE. Ginabnutrition has the most innovative recipes I have come across in a long time – it has totally inspired my baking life and I have never felt more motivated to create amazing treats without dairy and egg! I highly recommend checking out her Instagram and her blog for more delicious-ness and inspiration. I made the No Bake Brownie Bites (which a gluten free AND vegan) from her website and they were ah-mazing! We literally couldn’t stop eating them #foodforlife. And as I was eating them I thought ‘What if I left out the cocoa and dipped them in chocolate?’ more like cookie dough than a brownie and with a chocolate snap! I advise you to put them in the freezer for a really cold dessert & for a better snap but you can keep them in the fridge! These are completely vegan, very easy to make and utterly delicious.
Vegan – Cookie Dough Bites Coated in Choc!
Makes 20 balls
1/2 cup cashew butter
1/3 cup maple syrup (so delicious!)
1 tsp vanilla extract
1 cup oat/bran mix
1/3 cup vegan dark chocolate chips (preferable small but I used bigger chips and it was fine)
1 1/2 tsp almond milk
1/2 cup vegan dark chocolate
1 tsp canola oil
3 tbsps of chopped salted cashews
In a small saucepan on a medium heat add the cashew butter, maple syrup & vanilla extract and heat until the cashew butter loosens up and the maple syrup and vanilla can incorporate into cashew butter.
Leave off the heat for 10 minutes or until the cashew mix has cooled down.
Add the oat/bran mix and stir until you have a dough; add the 1 -1/2 tsp almond milk if the mixture/dough is too firm.
Lastly add the the chocolate chips until evenly distributed.
Line a baking tray with baking paper and begin rolling the cookie dough into 2cm balls you should have 20. Place in freezer for 10 minutes so they set.
In a small saucepan add water and heat on a medium to high heat and allow the water to reach boiling point then take off the heat. In a bowl add the chocolate and oil and place on to the pan with the boiled water (a bain-marie) and leave to melt, occasionally stirring until completely smooth and melted.
Line another tray with baking paper and bring the the cookie dough balls out of the freezer.
Using a fork pick up the cookie dough balls and dip them into the melted chocolate mix until evenly coated. Lastly place onto the baking tray and add the crushed cashews – do this quick because the chocolate will set quickly!
Repeat until all cookies dough balls are coated in chocolate and cashews and place them in the freezer once again.
One fully set place in an airtight container and leave in the freezer or fridge.
Remember as always please tag me if you try any of my recipes (Instagram @missflossypots) & to subscribe via email/wordpress to stay up to date with the latest. ❤ I only post once a week so you won’t get tons of notifications.