Description
Easy, no-bake chocolate chip cookie dough bars, made in a muffin tin! They are also gluten-free.
Ingredients
- 6 whole pitted Medjool dates
- 1 15-oz can white beans, rinsed and drained (I used Great Northern beans)
- 3/4 cup vanilla rice protein powder
- 2 tablespoons creamy almond butter (or nut/seed butter of your choice)
- 2 tablespoons virgin coconut oil, melted or softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda (optional; it adds a distinctive cookie dough flavor)
- 2–3 packets organic stevia (optional, to taste)
- 2 tablespoon miniature semisweet chocolate chips
Instructions
- Line all 12 cups of a standard muffin tin with paper or foil liners.
- In a small bowl, cover dates with enough hot (not boiling) water to cover; let soak 15 minutes. Drain, reserving 1/4 cup soaking water.
- In a food processor process the dates and beans until blended. Add the protein powder, peanut butter, coconut oil, vanilla and salt, Process until blended, stopping and scraping down sides of bowl 1-2 times, and adding a few tablespoons reserved water as needed until mixture is light and smooth, but not loose. Taste for sweetness; if desired, add additional stevia to taste.
- Scoop about about 3 tablespoons batter for each puck (it will be fluffy, but still easy to handle, like a soft clay); shape into a ball, then flat slightly into a puck shape. Place in prepared cups. If desired, sprinkle with sprinkle. Refrigerate for at least 2 hours until firm.
Notes
Storage: Store in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 6 months.
Variation: An equal amount of coconut butter (not oil) can be used in place of the nut or seed butter.
- Category: Protein Bars, Snack
Nutrition
- Serving Size: 1 puck
- Calories: 114
- Sugar: 5.3 g
- Sodium: 65 mg
- Fat: 4.1 g
- Saturated Fat: 2.3 g
- Carbohydrates: 12.1 g
- Fiber: 2.7 g
- Protein: 8.7 g