Print
Easy Vegan Chocolate Chip Cashew Cookie Dough Protein Bites - Eat Spin Run Repeat

Chocolate Chip Cashew Cookie Dough Protein Bites


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 10 mins (+ chill time)
  • Cook Time: 0 mins
  • Total Time: 10 minutes
  • Yield: 12 balls 1x

Description

Dessert? Snack? Breakfast on the go? All of the above! These vegan Chocolate Chip Cashew Cookie Dough Protein Bites are insanely delicious and made of 100% whole food ingredients.


Scale

Ingredients

  • 1/2 cup chopped pitted Medjool dates (3 dates), soaked in warm water for about 5 minutes
  • 3/4 cup gluten-free rolled oats
  • 1 tsp chia seeds
  • 1/4 cup vanilla Vega Sport Performance Protein or your fave protein powder
  • 1/2 cup soaked raw cashews
  • 1/4 cup maple syrup
  • 2 tbsp water
  • 1 tbsp sunflower seed butter
  • 1/2 tsp vanilla
  • pinch of sea salt
  • 1/4 cup mini dark chocolate chips (dairy-free if vegan), chopped dark chocolate pieces or cacao nibs

Instructions

  • While the dates are soaking, whirl the oats and chia seeds in a food processor until they resemble a flour. Pour it into a large mixing bowl and set aside.
  • Pulse the cashews into very small pieces. Add (in this order) the soaked dates, protein powder, maple syrup, water, sunflower seed butter, vanilla and a pinch of sea salt to enhance sweetness. Continue processing until the mixture starts to resemble cookie dough. Add a little water if the mixture seems too dry.
  • Pour the contents of the food processor into the bowl of flour and stir until well-combined. If needed, add a tablespoon of water at a time to maintain a dough-like consistency.
  • Wrap the dough in a ball and refrigerate for at least 20 minutes, which will make it easier to handle.
  • Breaking off a little at a time, roll into 12 balls.

Notes

These can be enjoyed right away, or store in an air-tight container. If you make a double (or triple!) batch, they can also be frozen in sealed bags if needed.

To keep the recipe gluten-free, be sure to choose certified gluten-free oats. I usually use Bob’s Red Mill ones, which I’ve linked above.

If you prefer not to use protein powder, simply increase oats to 1 cup.

  • Category: snacks, dairy free, gluten free, vegan, vegetarian, high protein
  • Method: no bake