Cookie Dough Bites
Hello & Happy Friday!!
Just even writing that its Friday has me elated, yet still tired as its going to be a busy weekend filled with community nutrition and nutritional biochem.
I’m consumed with nutrition in every capacity, and although tired at times, or well all the time, I still love every minute of it!
Back to this fab recipe I concocted as its a keeper!
Prior to cooking and sharing via Eat Drink Shrink I was your typical Pinterest browser that was blown away by the concept of “salad in a jar” and I can distinctly remember seeing tons of these raw cookie dough bites!
Fast forward to today, I got the urge to explore that recipe, but to kick it up a notch I decided to add Maca powder and dragonfruit and using white chocolate instead, because well..
I’m one of those weird people who just gets overwhlemed with too much chocolate lol
Come to find out, this recipe is so easy, so fab, and so versatile, and now..
I now completely understand why Pinterest was inundated with this concept.
If You’re craving something sweet that still packs nutrients, and you completely lack the energy or focus to make anything complex.. (Monday)
This is it..
Why this recipe rocks:
Great for kids
Great for entertaining
- 1 1/2 cups all-purpose flour
- 1 tsp. sea salt
- 1/4 tsp. baking soda
- 1 cup butter, room temperature
- 3/4 cup coconut sugar
- 2 tsp. vanilla
- 1/3 cup coconut milk
- 1 cup mini semi-sweet chocolate chips
- 14 oz. vegan white chocolate candy coating
- 1 tbsp Organic Bursts Maca
- 1 tbsp Pitaya Plus Pink Dragon Fruit (defrosted)
- Beat vegan butter and coconut sugar in a food processor until light and fluffy. Add coconut milk and vanilla. Stir in flour, Organic Bursts Maca, baking soda and salt and mix by randomly pulsing in food processor or mix by hand until incorporated. Fold in chocolate chips.
- Cover and chill dough for 30 mins to 1 hour.
- When dough is firmed up (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for another 30 minutes.
- Melt chocolate candy coating in a double boiler or in in a pan stirring continuously to prevent burning and add white chocolate chips. Add the defrosted dragon fruit and continue to whisk the mixture together until it forms a a solid pink and all chips are melted. Dip chilled cookie balls into candy coating to cover and return to waxed paper-lined baking sheets. Chill for an additional 15 until set. Store, chilled, in an airtight container for up to 1 week.