These raw vegan cookie dough bites with vanilla coconut butter frosting are about to become your new favorite dessert! The base is made from a mix of dates, oats, almond butter + maple syrup. Then, I added a simple 3-ingredient frosting that turns a simple treat into an extra special dessert. I got so many requests on Instagram to share this recipe, so I hope you enjoy it!
On a normal weekday, I try to eat an even balance of sweet and savory meals. I’ve been trying my best to incorporate more leafy greens and whole fruits into my daily routine. But to be honest, I have such a big sweet tooth that I can’t go a day without dessert. So, I came up with these raw cookie dough bites in a desperate attempt to satisfy my incurable sweet tooth.
I have to say, I love cookie dough more than anything. These taste similar to my almond butter rawnola but are a little sweeter thanks to a little maple syrup and a little richer thanks to a generous dose of almond butter. There’s nothing a cookie dough bite can’t solve!
- 1 1/4 cup rolled oats
- 1 cup dates, pitted
- 1/4 cup almond butter
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 3/4 cup coconut butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2-3 tbsp water, as needed
- Add oats to a food processor and process until they turn into a flour-like consistency.
- Add in dates, almond butter, vanilla, and cinnamon.
- Process until a sticky ball of dough forms.
- Scoop into a loaf pan lined with parchment paper.
- Press cookie dough firmly down and place pan in the freezer.
- In a blender or food processor, combine all the ingredients.
- Blend on high, adding a little bit of water at a time until smooth.
- Take pan out of the freezer and smooth frosting onto the top.
- Place in the fridge for 30 minutes to an hour to set.
- Slice into bars and eat them!
*Store extra coconut butter frosting in a tightly sealed jar int he fridge. Will stay good for 1-2 days.