Vegan Nutella Cookie Dough Snack Bites
It’s Friday! We made it! I think we should celebrate with something sweet. Something with chocolate and hazelnuts that tastes decadent, but is perfectly acceptable for breakfast.
I’ve been on a big nut butter kick recently – almond, walnut, cashew, good old-fashioned peanut butter – but it had been way too long since I made a batch of my Vegan Nutella. Craving that classic combination of roasted hazelnuts and chocolate, I decided to use those flavors to create Nutella-inspired snack bites.
I made a couple of variations: one paleo-friendly, one with gluten-free oats, and both vegan. The paleo version was good, but the oats took these from sticky chocolate-hazelnut-date balls to what can only be described as a mix between a rich, Nutella cookie dough and a dense, almost fudge-like brownie.
And yet, these little unassuming balls have zero processed sugar. Medjool dates are kind of magical like that.
Rolled in some finely chopped hazelnuts for a little crunch, I’ve been loving these as a pre-workout snack, a post-dinner dessert, and the other day, I even ate a couple for breakfast when I was on a never-ending conference call. Just try to time it so that you’re not eating one moments before you have to present. Talking with a Nutella ball stuck to the roof of your mouth can make for some really awkward client interactions.
Thank goodness for almond milk to wash it all down.
Vegan Nutella Cookie Dough Snack Bites
Vegan Nutella Cookie Dough Snack Bites
Serves: about 14 snack bites
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Nutella-inspired snack balls that are vegan, gluten-free, and naturally sweet! These are great as a pre-workout snack or for dessert.
Cuisine: Gluten Free, Vegan Servings: about 14 snack bites
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins
Nutella-inspired snack balls that are vegan, gluten-free, and naturally sweet! These are great as a pre-workout snack or for dessert.
Instructions
- Preheat your oven to 350 degrees F.
- Once the oven is heated, spread the 2/3 C. + 1/4 C. of raw hazelnuts on a baking sheet and place in the oven for 8-10 minutes, until fragrant. Keep a close eye on them during the last couple of minutes so they don't burn.
- Allow the roasted hazelnuts to cool.
- Once cooled, remove the hazelnut skins by rubbing them in a dish towel. No need to be perfect, but try to remove as much of the skins as you can.
- Place the hazelnuts in a food processor and process until fine and crumbly (about 30 seconds). Remove 1/4 C. of the hazelnut crumbs and set aside in a small bowl.
- To the food processor, add the pitted and chopped medjool dates, oats, cocoa powder, vanilla, and sea salt, and process until the mixture forms a ball on the blade (about 2 minutes, depending on your processor). You may need to scrape down the sides of the processor once or twice.
- Scoop out 1 to 1 1/2 tablespoon-sized balls of dough and toss the balls in the hazelnut crumbs you set aside.
Notes [2]
Store in a container in the refrigerator.
These are also great straight out of the freezer. The dates keep them from freezing solid and they become extra chewy.
Copyright © 2022 Amanda Maguire for Pickles & Honey
