Peanut Butter Cookie Dough Bites

There's no need for serving plates or forks with this gooey chocolate and peanut butter dessert - simply serve these bites on a large platter and let guests dig in. The best part? You can make these in advance and store in the freezer until the day of your party.
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MAKE AHEAD: Once bites are set, transfer to a resealable freezer bag or covered container and freeze up to one month. Thaw for 5 to 10 minutes before serving.

  • Duration
  • Cook Time
  • Prep Time
  • 36Servings

Ingredients

  • 1 1/2 cups pitted dates
  • 1 1/2 cups puffed rice cereal (TRY [url href="http://shop.naturespath.com/Rice-Puffs/p/NPA-620013&c=NaturesPath@EcoPacs" target="_blank"]Nature's Path Organic Rice Puffs[/url])
  • 1/2 cup rolled oats
  • 1/4 cup coconut flour (TRY [url href="http://www.bobsredmill.com/organic-coconut-flour.html" target="_blank"]Bob's Red Mill Organic Coconut Flour[/url])
  • 1/2 tsp sea salt
  • 5 oz (about 9 tbsp) natural unsalted creamy peanut butter
  • 1/4 cup raw honey
  • 1/2 tsp pure vanilla extract
  • 7 oz 70% dark chocolate, chopped
  • 1 tbsp coconut oil

Preparation

  1. Bring a kettle of water to a boil. To a medium heat-proof bowl, add dates. Add boiling water to cover. Set aside for 5 minutes. Remove dates from water with a slotted spoon and reserve 2 tbsp of the soaking water; discard remaining water.
  2. Meanwhile, to a food processor, add rice cereal, oats, flour and salt. Process into fine crumbs. Transfer mixture to a medium bowl.
  3. To food processor, add dates, reserved soaking water, peanut butter and honey. Process until smooth. Add vanilla and process until combined.
  4. Return cereal mixture to food processor and process on high until a soft, sticky dough forms, about 30 seconds.
  5. Using a small cookie scoop or a spoon, scoop 1-tbsp portions of dough and roll into round balls with hands. Place on a parchment-lined baking sheet. Cover and freeze until firm, about 2 hours.
  6. Using a double boiler or a heat-proof bowl over simmering water on low, melt chocolate and coconut oil, stirring until smooth; keep heat at lowest setting. Remove peanut butter balls from freezer. Working with one at a time, gently dip in chocolate mixture with a spoon. Let excess drip off, and transfer to a parchment-lined baking sheet. Refrigerate until set, about 30 minutes.

Nutrition Information

  • Serving Size: 1 ball
  • Calories: 98
  • Carbohydrate Content: 12 g
  • Fat Content: 5 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 30 mg
  • Sugar Content: 8 g
  • Trans Fat Content: 1 g