Vegan Cookie Dough Stuffed Peanut Butter Bites

Vegan Cookie Dough Stuffed Peanut Butter Bites is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 28 servings. For 11 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 70 calories, 2g of protein, and 5g of fat per serving. It is brought to you by Food Faith Fitness. 37 people were impressed by this recipe. Head to the store and pick up peanut butter, vanillan extract, dairy-free chocolate chips, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes. With a spoonacular score of 27%, this dish is not so spectacular. Vegan Cookie Dough Bites Stuffed Peanut Butter Bites, Vegan Brownies Stuffed with Peanut Butter Cookie Dough, and Peanut Butter Fudge Cookie Dough Bites are very similar to this recipe.

Servings: 28

Preparation duration: 20 minutes

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Ingredients:

3-4 Tbsp Better Body Foods Agave to taste

1 oz Can Chickpeas Drained and rinsed 15.5

1 tsp Cinnamon

2 1/2 Tbsp Mini Dairy-free chocolate chips

1/3 cup Better Body Foods PB Fit Peanut Butter Powder

1/2 cup + 1 Tbsp Peanut butter divided

Pinch of salt

1 1/4 tsp Raw Vanilla extract

Equipment:

food processor

bowl

Cooking instruction summary:

InstructionsPlace the drained and rinsed chickpeas, 2 Tbsp of the peanut butter (saving the rest for later), the PB Fit, agave, vanilla, cinnamon and a pinch of salt into a SMALL food processor, mine is 3 cups. Blend, scraping down the sides as necessary, until the mixture is thick, creamy and smooth. This could take a good 5-7 minutes, and you'll need to scrape down the sides to get all the chickpeas in quite a few times. Just be patient, it WILL happen! Transfer the dough into a medium bowl and stir in the chocolate chips. Make a heaping 1/2 Tbsp sized ball of the dough and break it into two small balls, lightly flattening them. Place 1/4 tsp of peanut butter onto the center of one of the rounds, place the other round over top and sealing the sides. Roll into a ball. * Repeat with remaining dough and DEVOUR.

 

Step by step:


1. Place the drained and rinsed chickpeas, 2 Tbsp of the peanut butter (saving the rest for later), the PB Fit, agave, vanilla, cinnamon and a pinch of salt into a SMALL food processor, mine is 3 cups. Blend, scraping down the sides as necessary, until the mixture is thick, creamy and smooth. This could take a good 5-7 minutes, and you'll need to scrape down the sides to get all the chickpeas in quite a few times. Just be patient, it WILL happen!

2. Transfer the dough into a medium bowl and stir in the chocolate chips. Make a heaping 1/2 Tbsp sized ball of the dough and break it into two small balls, lightly flattening them.

3. Place 1/4 tsp of peanut butter onto the center of one of the rounds, place the other round over top and sealing the sides.

4. Roll into a ball. * Repeat with remaining dough and DEVOUR.


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