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    Home » Recipes » No-Bake and Raw Sweets

    No Bake, No Stovetop Cookie Bites

    Published: Jun 17, 2015 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    When I was growing up, my mom made these great no-bake cookies all the time as an afterschool snack. They were super delicious and full of oats, chocolate, and peanut butter. Such a good combination! However, the recipe also had a stick of margarine and loads of sugar, making this a treat I haven’t made as often for my own kids. One day I was trying to make a raw-ish brownie out of dates, nuts, and chocolate. Instead, my creation tasted just like those no-bake cookies I loved so much as a child. Recipe from The Abundance Diet: The 28-Day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods. * ©2015 by Somer McCowan. Used by permission from Vegan Heritage Press LLC. Photo by Ann Oliverio.

    Recipe

    vegan no-bake cookie bites

    No Bake, No Stovetop Cookie Bites

    These unbaked brownies, made with dates, nuts, chocolate, and other good and healthy ingredients, come together in 15 minutes.
    5 from 1 vote
    Print Pin Rate Email
    Course: Vegan dessert
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: no bake brownies, raw vegan dessert, vegan brownies
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Calories: 333kcal
    Author: Veg Kitchen

    Ingredients

    • ½ cup raw cashews almonds or walnuts (or a combination)
    • ½ cup gluten-free rolled oats
    • ¾ cup packed pitted and roughly chopped soft medjool dates
    • Pinch sea salt
    • ¾ teaspoon vanilla extract
    • 1 tablespoon unsweetened cocoa powder
    • 2 tablespoons vegan dark chocolate chips
    • 1 tablespoon natural peanut butter
    • 1 tablespoon agave nectar or pure maple syrup
    US Customary - Metric

    Instructions

    • In a food processor, combine all the ingredients. Process until finely crumbled.
    • Continue processing until the mixture starts to hold together into a mass. If your mixture seems dry, add water 1 teaspoon at a time until it adheres.
    • With wet hands, press the dough into an 8x4-inch loaf pan lined with parchment paper. Refrigerate the dough until firm.
    • Remove the parchment and the chilled dough from the loaf pan and cut into 1-inch by 1-inch cookie pieces. These cookies keep nicely well-wrapped in the refrigerator for up to 10 days or in the freezer for up to 3 months.

    Nutrition

    Calories: 333kcal | Carbohydrates: 48g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 22mg | Potassium: 381mg | Fiber: 5g | Sugar: 31g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    vegan no-bake cookie bites

    • Here are more No-Bake and Raw Sweets.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    More No-Bake and Raw Sweets

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    • Vegan homemade chocolates
      Chocolate Covered Apricots and Hazelnuts

    Reader Interactions

    Comments

    1. Cherry says

      June 23, 2015 at 5:27 am

      This is a perfect recipe for me. I recently transferred to a new apartment and I haven't brought most of my kitchen utensils. I think I can do this easily. I can have my homemade cookies now! Thank you!

    5 from 1 vote (1 rating without comment)

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