Every now and again, a little voice pipes up inside my mind. I’d like to say that this voice comes out of nowhere, but it usually comes out of a day in which I’ve survived solely on chocolate and vegetables.
This is what the little voice says:
Protein. Prooooooootein. PROOOOOOOOOTEIN! Please?
I think it might be this little voice that keeps causing my jars of sunflower seed butter and White Chocolate Wonderful peanut butter to magically become half-empty in the space of fifteen minutes, and for my stomach to become correlatively half-full. But that could also just be my nut butter addiction, for which a twelve step process has yet to be formalised.
Sure, I could react to this protein craving by pulling together savoury ingredients like normal people would (chickpeas, quinoa, tempeh, meat-if-you’re-into-that-kind-of-thing, nutritional yeast), but I get the distinct feeling that it isn’t “normalcy” that you glorious folk keep returning here for.
Because really, who wants normal? I much prefer my brand of doing high-kicks with Jenni, enacting spy poses with Lorraine, writing the scribe reports for my choir in rhymes or haiku, imitating Rodin sculptures in public, and making cashew dips that are erroneously called cheese. And laughing. I don’t know if the amount I laugh in a day would be called normal by most people but, by golly, I refuse to stop finding this world an hilarious place (most of the time).
Then again, I refuse to accept that making chocolate chip cookie dough treats instead of a casserole is abnormal, even if the treats have been protified (it’s totally a word; don’t look it up) with Sunwarrior Vanilla protein powder (raw and vegan!). Particularly when the treats are tasty like this, and involve not only sunflower seed butter, coconut flour, and protein powder, but also delicious dark chocolate. And even more particularly when they taste rather nice (if your protein powder is nice) in their no-bake state, but even better when microwaved for half-to-one-minute so that the chocolate melts and the texture and taste becomes more baked-cookie-like.
Deliciousness with a side of healthiness is my kind of normal. I hope it’s yours too.
Vegan Chocolate Chip Cookie Dough Protein Bites
Inspired by Mama Pea’s Cookie Dough Redux Bars
Makes 15-20, depending on the size of your balls. Giggle.
- 2.5 tb (50g) sunflower seed butter
- 4 scoops (84g) Sunwarrior Vanilla protein powder
- 2 tb (20g) coconut flour
- 3/4 cup soy milk
- Stevia, to taste (or other sweetener of choice, see recipe)
- 1/4 cup (40g) dark (vegan) chocolate chips (or carob chips or cacao nibs)
- In a medium bowl, stir together the sunflower seed butter, protein powder, coconut flour and soy milk until well combined and the batter has reached a cohesive cookie-dough-like consistency. Add in stevia to taste (I used 16 drops of NuNaturals Vanilla Stevia. If you’d rather not use stevia, I’d recommend cutting the soy milk down to 1/2 cup and added in a liquid sweetener like agave, honey, or maple syrup to taste, starting with 2 tb, then adding more soy milk if needed).
- Stir in the chocolate chips, then roll the cookie dough into balls.
- At this point you have two options. The first is very easy, and involves storing the high-raw vegan chocolate chip cookies dough bites in the fridge and eating them willy-nilly. The second is almost as easy, and involves microwaving individual bites for 30 seconds – 1 minute, until the chocolate is melted and the cookie dough has become more cooked-cookie-like. As I mentioned, I prefer the second option, as the chocolate chips blend in more this way and, overall, I like the taste better. However, those of you who think that the microwave is the devil’s plaything may like to stick with the no-bake treat, or have a go at baking the bites in the oven.
- The End.