Cookie Dough Protein Date Bites
Recipe by
Ingredients
- 12 Medjool dates, pitted
- 1/2 cup chickpeas (cooked, rinsed, and dried well)
- 2 tbsp peanut butter or almond butter
- 1 scoop (30g) vanilla protein powder
- 1 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- 2 tbsp dark chocolate chips (folded into dough)
- 1/2 cup dark chocolate (for coating)
- 1 tsp coconut oil (for melting chocolate)
- 2 tbsp crushed cookies, granola, or nuts (for topping)
Directions
- Prepare Dates: Slice each date lengthwise and remove pits, keeping them slightly open like a pocket.
- Make Cookie Dough: In a food processor, blend chickpeas, peanut butter, protein powder, maple syrup, and vanilla until smooth. Stir in chocolate chips.
- Fill Dates: Stuff each date with 1–2 teaspoons of cookie dough mixture, pressing gently to close.
- Coat in Chocolate: Melt dark chocolate with coconut oil. Dip each stuffed date until fully coated, then place on parchment paper.
- Add Toppings: Sprinkle crushed cookies, granola, or nuts on top before chocolate sets.
- Chill: Refrigerate for 30–45 minutes until chocolate hardens. Serve chilled.
Tips for Meal prep
Store in the fridge for up to 1 week or freeze for up to 2 months.
Swap peanut butter for cashew butter for a creamier cookie dough flavor.
For a “Snickers vibe,” add a peanut on top before dipping in chocolate.
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