Yep, these are just as amazing as they sound. And you wouldn't even know there's a secret ingredient hidden in there unless I told ya...but I won't yet. Hehe.
Since it's National Peanut Butter Day, it's a given that I would create a tasty peanut-buttery recipe (or two) to celebrate. If you didn't see my Sweet Potato Proffles topped with gobs of PB Fit from this morning, you can check them out here. Yeah, you're gonna want to make those, too.
But back to these bites. I am a HUGE fan of raw (egg-free) cookie dough. But most of the edible cookies doughs out there aren't gluten or dairy-free, soooo I had to create my own version that would fit all of my dietary restrictions. These check all the boxes: gluten/dairy/soy/egg-free, refined sugar-free, chocolatey, amazing texture, the perfect amount of peanut butter flavor, AND loaded with mini chocolate chip pieces. In other words, cookie dough PERFECTION.
I know you can't wait to get in the kitchen and make these, so let's get to it!
PB COOKIE DOUGH BITES
Prep Time: 20 min
Total Time: 3 hours
- 6 Tbsp (36g) original PB Fit
- 2 Tbsp pure maple syrup
- 2 Tbsp (15g) coconut flour (I use Bob's Red Mill, which you can find here)
- 1.5 tsp Better Body Foods vanilla (use code FITNCLEANMAMA for 10% off all orders)
- 2 Tbsp Enjoy Life mini chocolate chips
- pinch of salt
- 1 bar good quality dark chocolate (70% or more cacao - I used Theo's), for coating/drizzling on the balls
and the secret ingredient...
- 1 can of organic chick peas (garbanzo beans), drained and rinsed well
Add all of the ingredients except for the chocolate chips + chocolate bar to a food processor. Blend until smooth, scraping down the sides as needed. Fold in chocolate chips. Place in the fridge to set for 20-30 min. Then, using a small cookie scoop, portion out balls onto a parchment-lined sheet pan (recipes makes about 25 balls). Roll balls with your hands and place back on the pan. In a microwave-safe bowl, melt chocolate bar in 30-second intervals until smooth. Roll balls round in the chocolate and/or drizzle some on top (I personally like to mix them up a bit). Place the sheet pan into the freezer to allow the chocolate to set (about 45 min, but it could take a bit longer). I recommend storing them in the freezer in an airtight container until you're ready to snack on them, and then waiting just a minute to let it soften before you bite into it. BUT you can always leave them in the fridge if you want a much softer bite. [This picture was taken straight out of the freezer.]
I believe my work here is done. [wink] Enjoy these bites, friends!