I liked these vegan cookie dough bites so much, I decided to make a double-chocolate version. They are black-bean-based, healthy (well, healthy for a dessert), easy, and super tasty.
- 3/4 cups cooked black beans (1/2 can or 125g)
- 1.5 Tbs Agave Nectar or some other kind of liquid sweetener
- 1/2 packet of Stevia, or to taste, optional
- 1/4 tsp baking soda
- 1.5 Tbs nut butter
- 1 tsp vanilla extract
- Pinch of salt
- 2 tsp almond milk
- 2 Tbs cocoa powder
- 0.5 lb semisweet baking chocolate
- Combine all the ingredients except the chocolate in a food processor and transfer to a medium size bowl.
- Finely chop up roughly 2 Tbs of chocolate and fold into the batter.
- Taste the batter to decide if you need to add more sweetener. Keep in mind that it will be covered in chocolate so it doesn’t need to be too sweet.
- Roll the batter into balls the size of blueberries, and put in the freezer until they are hard.
- TEMPER the remaining chocolate.
- By the time you are done tempering the dough should be frozen. Take the dough out of the freezer and stick a toothpick in the center of each one. Dip the ball into the warm chocolate and tap the toothpick on the edge of the bowl to get the excess chocolate off. Find somewhere to put the ball until the chocolate sets. I turned my colander upside down and stuck the toothpick in one of the holes. Repeat this until all of the balls are coated in chocolate.
- Once the chocolate has hardened you can take out the toothpick. This is totally optional. I kind of liked the toothpick. =)