balls both

I can’t decide which I love more, the Chocolate-Chocolate Chip or the Cookie Dough bites (leaning towards the chocolate) so here are recipes for both! I love portion controlled snacks made from whole foods that are easy to pop into a lunch box – or my mouth. These snack bites are made from beans and nut butter, and sweetened with dates. They are favorites around here and although the base is made from whole foods, they do contain chocolate chips which leans them a bit into dessert category and probably explains their favorite status. You can always substitute the chips for raw cacao nibs to make them entirely refined sugar-free but I’m okay with a little fun in the school lunch box. School is a hard job. These also freeze really well, so I like to make huge batches, keep them in the freezer and they will be thawed out in time for lunch. Or you can just keep out a week’s worth in the refrigerator at a time for when snack emergencies strike at home.

Scroll below the Chocolate for the Cookie Dough recipe.

balls chocolate

Chocolate-Chocolate Chip Bites: Vegan | Gluten-Free | Black Bean Based
Yields 20
High in protein, these little snacks pack a punch and keep you fueled. They freeze well so always keep some on hand.
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Ingredients
  1. 1 can of black beans, rinsed
  2. 4 medjool dates, pitted
  3. ¼ cup raw cacao powder (can use unsweetened cocoa powder)
  4. 3 tablespoons peanut butter
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon chocolate extract (if you have it, if not double the vanilla but I haven’t done the taste test with vanilla)
  7. ¼ cup vegan chocolate chips - minis work best
Instructions
  1. 1. Add everything but the chocolate chips to a food processor and process until smooth. You’ll need to stop the processor and scrape down the sides a few times to make sure everything gets incorporated well.
  2. 2. Transfer dough to a bowl and stir in the chocolate chips.
  3. 3. If the mixture is too sticky to roll into balls, chill in the refrigerator for 30 minutes.
  4. 4.Take a tablespoon of dough and roll into balls. Store in an airtight container for one week in the refrigerator or a few months in the freezer.
Cara Schrock https://caraschrock.com/
balls cookie dough

Cookie Dough Bites: Vegan | Gluten-Free | Chick Pea Based
Yields 20
Hih in protein, this little snacks pack a punch to keep you fueled. They also freeze well so you'll always have a healthy snack ready when you are.
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Save Recipe
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Ingredients
  1. 1 can of chick peas, rinsed
  2. 4 medjool dates, pitted
  3. 4 tablespoons almond butter (peanut butter can be used as well)
  4. 2 teaspoons vanilla extract
  5. pinch of salt
  6. ½ cup vegan chocolate chips - minis work best
Instructions
  1. 1. Add everything but the chocolate chips to a food processor and process until smooth. You’ll need to stop the processor and scrape down the sides a few times to make sure everything gets incorporated well.
  2. 2. Transfer dough to a bowl and stir in the chocolate chips.
  3. If the mixture is too sticky to roll into balls, chill in the refrigerator for 30 minutes - you’ll most likely need to chill this dough first.
  4. 3. Take a tablespoon of dough and roll into balls. Store in an airtight container for one week in the refrigerator or a few months in the freezer.
Cara Schrock https://caraschrock.com/
balls both 2