No-Bake Vegan Tagalongs
No bake desserts go fast in our household no matter the time of year. Especially as the summer kicks in, we find ourselves turning to our oven less and to all the cool treats a lot more often. And when it comes to dessert, it’s hard to beat the chocolate and peanut butter combination.
I made these No Bake Vegan Tagalongs a few weeks ago to honor that classic flavor combo, and let me tell you they are a new family favorite. They are made entirely from whole food ingredients, have no added sugar, and the fact that you can make them in under 20 minutes makes these an easy snack to work into any busy week. Bonus: they’re sure to be a hit with the kids, too.
No Bake Vegan Tagalongs
Materials You’ll Need
Food processor or vitamix
Food scale (my preferred way to measure ingredients accurately)
Baking sheet
Parchment paper
Two spoons
Two small bowls
Two medium size bowls
Ingredients
Peanut Butter Cookie Base
375g (about 24) pitted dates; soaked for 15 minutes
About 60g water
125g peanut butter
20g hemp seeds
25g coconut flour
40g flax seeds
50g chia seeds
250g oat flour
Peanut Butter Filling
125g peanut butter
2tsp maca powder
2 scoops vanilla protein
Chocolate Topping
100g chocolate chips
1tbsp coconut oil
Recipe
Soak Your Dates
Place the pitted dates in a medium size bowl and cover with water.
Let your dates soak for 15 minutes while you start the peanut butter filling and Peanut Butter Cookie base.
Make the Peanut Butter Filling
In a small bowl, mix together the peanut butter, maca powder and vanilla protein powder until smooth; set aside.
Make the Peanut Butter Cookie Base
Line a baking sheet with parchment paper and set aside.
In a food processor, combine the hemp seeds, coconut flour, flax seeds, chia seeds and oat flour; blend until they create a fine flour, then transfer this flour mixture to a separate medium-size bowl and set aside.
Add the soaked pitted dates to the food processor (be sure to discard the water) with 1/4 cup of water. Blend until smooth to create a date ‘paste’.
To the oat flour mixture, pour in your peanut butter and the date paste. Mix everything together until your dough forms cohesively.
Roll the dough into small bite-size balls and place on your parchment paper-lined baking sheet.
Gently press a thumbprint into the middle of each dough ball.
Melt the Chocolate Topping
In a small bowl, melt your chocolate chips and coconut oil in 30 second increments, stirring incrementally until smooth.
Put It All together
Grab the baking sheet with the Peanut Butter Cookie base out of the fridge.
Place a small scoop of Peanut Butter Filling into the center of each thumbprint.
Drizzle chocolate over the top of each cookie.
Place the sheet back into the fridge for the chocolate to harden.
These are best stored in the fridge and enjoyed within the first 5 days of making them… if they last that long that is ;)
If you loved this recipe, be sure to share your treats with a friend and let me know your thoughts!
Sending love,
Katie
