Tuesday, March 12, 2013

Peanut Butter Cookie Dough Bites

Yum.

These are exactly what they look like.  And, exactly what I wanted -- a healthy snack that doesn't taste healthy.  It gives me something yummy to have for an afternoon snack that won't leave me craving sugar like a maniac nor will it fill me up too much for supper.  It seems that every time I get bored with clean eating, or lose faith in the philosophy, or just plain get sick of healthy foods, they go and give me reason to carry on.

Peanut Butter Cookie Dough Bites
Makes: 36 bites

Ingredients:
1 1/2 cups pitted dates
1 1/2 cups puffed rice cereal
1/2 cup rolled oats
1/4 cup coconut flour
1/2 tsp sea salt
5 oz (about 9 Tbsp) natural unsalted creamy peanut butter
1/4 cup honey
1/2 tsp pure vanilla extract
7 oz 70% dark chocolate, chopped
1 Tbsp coconut oil

Directions:
Bring 2 cups of water to a boil.  Pour over dates in a large bowl and let soak for 5 minutes.  Sift out dates with a slotted spoon, reserve 2 Tbsp of the water and discard remaining water.

Meanwhile, in a food processor, blend rice cereal, oats, flour, and salt.  Process into fine crumbs and transfer to a medium bowl.

Add dates, reserved soaking water, peanut butter, and honey to empty food processor.  Process until smooth.  Add vanilla and process until combined.  Add in cereal mixture and process on high until a soft, sticky dough forms, about 30 seconds.

Using a small cookie scoop or a spoon, scoop 1 Tbsp portions of dough and roll into round balls with hands.  Freeze balls on a parchment-lined baking sheet for about 2 hours, covered, in the freezer.

Using a double-boiler (or 1 oz slow-cooker), melt chocolate and coconut oil together, being careful not to burn the mixture.
Working one at a time, gently dip the balls into the chocolate and return to parchment-lined baking sheet.  Refrigerate until set, about 30 minutes.

Once balls are set, transfer to a resealable bag or covered container and freeze up to one month.  Thaw for 5-10 minutes before serving.
Enjoy!

Source: Clean Eating Magazine, Jan/Feb 2013.

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