Cookie Dough Bites

Delicious no-bake cookie dough treats with a secret ingredient. The addition of legumes boosts the fibre content.

Makes: 28 bites | Prep Time: 15 minutes + refrigeration time


  • 1 cup dates, pitted (12 medjool dates)
  • 1/3 cup boiling water
  • 1 x 425g tin chickpeas, rinsed and drained
  • 1/3 cup almond butter
  • 4 Weet-Bix wheat biscuits, finely crushed
  • 1/4 cup chopped 70% dark chocolate or choc-chips (50g)


  1. Combine dates and boiling water in a small bowl. Leave 10 mins to soak.
  2. Place drained chickpeas in a food processor and pulse to a coarse paste. Add water from soaking the dates (but not the dates just yet) and blend until the chickpea puree is thick but smooth, scraping the sides of the bowl a few times.
  3. Add dates and almond butter to chickpeas and puree again.
  4. Remove the blade from the processor (or transfer to a large bowl), stir through crushed Weet-Bix wheat biscuits and chocolate pieces – the mixture should resemble cookie dough. Refrigerate for 10 minutes.
  5. Scoop dough with a tablespoon and roll into balls. Store in fridge or freezer.

Tip: almond butter can be replaced with any other nut butter. Or replace it with tahini/seed butter for a nut-free treat.

Recipe and image kindly provided by Weet-Bix.

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