5 Ingredient Cookies & Cream Bites (Gluten Free, Vegan)

Prep: 70 minutesCook: 0 minutesTotal: 70 minutes
Yield: 4 - 6Categories: Desserts, Snacks
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These simple to make no bake cookies & cream bites require hardly any ingredients and are absolutely delicious! They consist of an almond flour centre that is reminiscent of cookie dough and are coated in a layer of white chocolate and a second coating of a gluten free and vegan Oreo crumb.

You could experiment with these by changing the biscuit used to encase the truffle or by adding 10g cacao powder to the almond flour mixture to make a chocolate interior like I do in my Double Chocolate Custard Cream Bites. If you like these, you may also like my Double Chocolate & Raspberry version.

The amount this recipe yields will depend entirely on how big you choose to make the bites but I personally think between four and six is optimal for this amount of dough. Just remember that if you choose to make any more you will need to increase the amount of melted dark chocolate and crushed biscuits you use.

I have noted the prep time for these cookies and cream bites to be 70 minutes which may seem excessive but please keep in mind that this includes the length of time needed for the bites to set. Once set it is best to keep these bites cold so they do not lose their shape. You can keep them in the fridge if desired, however, I like these really firm so keep them in the freezer. This also helps to extend their shelf life!

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 75g 1/4 cup + 3 tbsp dairy free white chocolate
  • 50g 1/2 cup + 1 tbsp almond flour
  • 30g 2 tbsp peanut butter
  • 30g 1 tbsp + 2 tsp maple syrup
  • 5 gluten free and vegan Oreo substitutes

Method

  1. Combine the almond flour, peanut butter and maple syrup in a bowl and mix until a sticky dough forms
  2. Divide the mixture into four to six evenly sized chunks and roll each one into a ball using the palm of your hands
  3. Melt the white chocolate using a Bain- Marie and coat each of the balls in a layer of it
  4. Add the biscuits to a bowl and crush them into small pieces, roll the balls in the crushed crumbs while the white chocolate is still wet until they are entirely coated
  5. Place each ball on a piece of parchment paper and pop into the freezer to set for a minimum of one hour

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