For parents juggling remote learning with working from home, the back-to-school routine looks a little different this year—all the more reason to have recipes on hand that are easy, quick, healthy, and tasty. Here’s one for a kid-friendly treat that just so happens to be vegan and gluten-free. It comes care of Samah Dada, recipe developer, wellness enthusiast, whose indulgent-yet-health-conscious dishes can be found at DadaEats. Gather a few pantry staples and whip up these truffle-like bites in five minutes flat.
Yield: 10 servings
Active Time: 5 minutes
Total Time: 8 minutes
1 1/2 cup Thrive Market Gluten-Free Rolled Oats
1/2 cup heaping cup Thrive Market Organic Raw Cashews
3 tablespoon Thrive Market Non-GMO Creamy Almond Butter
10 Medjool dates, pitted
1/2 teaspoon Thrive Market Vanilla Extract
1/2 cup Thrive Market Organic Oat Beverage
1/3 cup unsweetened coconut chips (or shredded coconut)
Pinch Thrive Market Sea Salt
Dash Thrive Market Organic Ground Cinnamon
Crushed mixed nuts, for rolling
Line a dish or a plate with parchment paper. Toss all ingredients except for the crushed nuts into your high-speed blender or food processor. Blend until a sticky and slightly wet dough forms—everything should be fully incorporated but some oat texture should remain.
Form dough into balls using 1 tablespoon of cookie dough each, and place each ball onto your lined dish or plate. Transfer to the freezer until firm, about 3 minutes, while you make the chocolate coating.
Melt the chocolate and coconut oil together by microwaving in 10-15 second increments. Remove the cookie dough bites from the freezer and roll each in the crushed mixed nuts. Then, drizzle with the chocolate. Place back in the freezer until the chocolate has slightly hardened, about 5 minutes.
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