No-Bake Cookie Dough Bites
These decadent, three-layer bites feature a chewy cashew-date cookie dough, a creamy nut butter centre, and a crisp dark chocolate shell. They’ve got that perfect balance of salty, sweet, crunchy, and smooth, while still being made with simple whole food ingredients. Perfect as a high-energy snack, post-dinner treat, or a cleaner dessert that still feels seriously indulgent!
Takes 45 minutes
Serves 12
Ingredients
Choc Chip Cookie Dough Base
- 120 g Cashew nuts
- 80 g Pitted dates Medjool are best for stickiness
- 30 ml Oat milk 2 tbsp
- 5 ml Pure vanilla extract 1 tsp
- 50 g Chocolate chips or cacao nibs
- Pinch of sea salt
The Filling & Topping
- 100 g Smooth peanut butter or almond butter
- 200 g Dark chocolate chips for melting
- Extra flaky sea salt for garnish
Instructions
Blend the dough base
- Blend the cashew nuts until they reach a bread crumb like consistency. Add the 80g dates, 30ml oat milk, 1 tsp vanilla, and salt. Process until the mixture clumps together. Move the dough to a bowl and fold in the 50g chocolate chips by hand.
Create the chocolate base
- Melt the chocolate and coat the bottom of the moulds to create the first layer. Melt the 200g chocolate chips using a bain-marie or 30-second bursts in the microwave. Spoon a small amount into each of the 12 mould cavities (filling about ¼ of the way). Freeze for 10 minutes until firm.
Add the cookie dough layer
- Press the cashew dough onto the set chocolate, leaving room for the filling. Take small pinches of the cookie dough mixture and press them firmly onto the set chocolate in the moulds. You want this layer to reach about ⅔ of the way up the cavity, making sure to leave a flat surface for the nut butter.
Add the nut butter center
- Spoon a layer of smooth nut butter over the dough for a creamy surprise. Divide the 100g peanut butter between the 12 moulds, smoothing it out with the back of a teaspoon. Leave about 2–3mm of space at the very top of the mould to allow for the final chocolate seal.
Seal and set
- Top with the remaining chocolate and chill until completely hardened. Pour the remaining melted chocolate over the nut butter layer until the moulds are full. Sprinkle with flaky sea salt while the chocolate is still wet. Place in the fridge for at least 20 minutes (or the freezer for 10) before popping them out of the moulds.
Tips
- Nut Butter Tip: If your peanut butter is too thick to pour, warm it in the microwave for 10 seconds so it levels out smoothly in the mould.
- Storage: These are best kept in the fridge in an airtight container; they will stay fresh and "snappy" for up to 2 weeks.