Dear reader,
Summers in Tennessee are wicked hot. As the temperatures rise and the sun shines brighter, I think now is a great time to share one of my secrets to staying cool through the season: stocking the freezer with an assortment of delicious cold snacks, including these Triple Berry Cookie Dough Bites. Not only do these freezer treats offer instant relief from the scorching weather, but they also bring my sweet tooth immense joy and satisfaction.
What’s Inside
These Triple Berry Cookie Dough Bites are a mouthwatering treat that combines three layers of dynamite flavor. They feature a base layer of homemade triple berry cookie dough, bursting with the natural sweetness of blackberries, blueberries, and raspberries. The middle layer adds a creamy and tangy twist with a dollop of vegan yogurt, balancing out the sweetness and adding a refreshing center element. Finally, the bites are finished with a top layer of rich dark chocolate, providing a satisfying and indulgent coating.
Why It Works
Each of these triple berry cookie dough bites bring a delightful symphony of fruity, creamy, and chocolatey goodness, making them a truly irresistible treat for any occasion. Whether you’re lounging by the pool, hosting a backyard cookout, or simply seeking a moment of pure bliss, cold bites like these certainly become a trusty companion.
So, my dear friends, embrace the joy of staying cool while savoring these chilly treats. Trust me; your taste buds and body will surely thank you.
Until next time,
Bridget
Triple Berry Cookie Dough Bites
Equipment
- Food Processor or Blender
- 12 Cup Silicone Muffin Pan I use CAKETIME, found on Amazon
Ingredients
For the Triple Berry Cookie Dough Layer
- 1 cup medjool dates, pitted if they are not soft, soak the dates in hot water while you prepare the remaining ingredients
- 2 ¾ cups oat or almond flour
- ¼ cup smooth almond butter or tahini
- ¼ cup pure maple syrup
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea salt
- ¾ cup blend of frozen blueberries, blackberries, raspberries I use Wyman's Triple Berry blend
For the Yogurt and Chocolate Layers
- 1 cup plant based yogurt, vanilla and/or unsweetened
- ½ cup or (90 grams) of vegan chocolate
- flakey sea salt Maldon, always
Instructions
- First, add the oat or almond flour, pitted dates, tahini, maple syrup, vanilla extract, and salt to the food processor. Blend until the mixture forms into a sticky dough, naturally creating a ball in the bowl. If it feels dry, add 1-2 teaspoons of plant-based milk until the dough holds its shape when pressed together.
- Add the berries and pulse 5-6 times, until they are well incorporated into the dough.
- Divide the dough evenly at the base of each muffin mold, smoothing the top out using your fingers or a flat-bottomed steel cup to get the mixture even on top.
- Next, add a spoonful of yogurt on top of each cookie dough layer, dividing it evenly among the 12 muffin cups. Place the muffin pan in the freezer for 30 minutes (or longer) to set.
- Once the yogurt is firm and set, it's time to melt the chocolate. Add the chocolate to a microwave-safe bowl and microwave on high in 20 to 30-second intervals until the chocolate is almost melted. Use a spoon to stir the remaining chocolate chunks until it is completely melted and smooth.
- Drizzle the melted chocolate over the cold yogurt and triple berry cookie dough and lightly sprinkle with flaky sea salt, as desired. Return it to the freezer for 5-10 minutes to set, and enjoy this chilled treat your leisure. Store leftovers in the freezer, they’ll stay good for several weeks.
s & S
Did you make these? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.