Chocolate-Drizzled Cookie Dough Bites

For the next ten days, I'll be  finishing my senior year of high school with a Senior Project. My school requires this project, but the rules are pretty flexible; many of my peers are doing internships, some are going camping, but I chose to work on Tofu For Thought. I get to pretend to be a full-time food blogger for a few weeks (and probably more in the summer once I graduate)!  So I have been cranking out recipes I’ve been wanting to make for a while, drafting new posts, refining my photography techniques, etc. It’s loads of fun and, of course, I’ve gained even more respect for the real-life bloggers who do this stuff for a living.

I’ve also been listening to loads of podcasts and catching up on reading books this week. For instance, I’ve been binging Jessica Murnane’s One Part Podcast, in which a food writer interviews other plant-based food bloggers. It’s informative and pretty hilarious, and I would recommend it to anyone interested in plant-based eating habits.

Now, onto the recipe! This recipe is one I’ve been preparing for myself as a snack for a month or two. It’s relatively easy, and the ingredients happen to be things that I keep in the kitchen all the time. The taste and textures are appealing. They're healthy enough to be eaten as breakfast and rich enough to be eaten as dessert. In the pictures below, I show how I make the dough balls, freeze them, drizzle on the chocolate sauce, and freeze it again. The result is a gooey cookie dough ball with a hard shell of chocolate. How can you argue with that?

before freezing

after freezing

Chocolate-Drizzled Cookie Dough Bites
(makes 12-16 balls)

​Ingredients:

• 1/2 cup of oats, ground
• 10 dates, torn in half and pitted
• 5 tablespoons of hot water
• 2 tablespoons of coconut oil, melted
• 1/2 cup of cacao powder (or cocoa powder)
• 2 teaspoons of agave (or a preferred amount of another liquid sweetener)

Directions:

1. In a blender, grind the oats into a flour.
2. Add in the dates and the hot water. Blend until it forms a dough.
3. Roll the dough into 12-16 little balls. The dough might stick to your hands, which you can prevent by keeping your hands wet.) Place them in the freezer for about an hour, or until they become relatively firm
4. While the dough is freezing, combine the melted coconut oil (melted in a double-boiler or a microwave) with the cacao powder and the agave. Don’t refrigerate it or let it harden.
5. Once the dough balls are firm, remove them from the freezer and drizzle them with the chocolate sauce as you like. I like to totally cover them with chocolate, so it ends up coating the bottom of the bowl or pan they’re on.
6. Place the chocolate-drizzled cookie dough balls for another 10-20 minutes, or until the chocolate is sufficiently hardened.
7. Keep them in the freezer until you just before you munch on them. Enjoy!

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