21 July 2011

peanut butter chip cookie dough bites & csa week 4

so, i know you all know how hot it is in canada these days, but (wo)man, it is hot!  i'm trying to be productive today and get ready for a weekend away with my best girls but i'm not gonna lie - i'm pretty slow moving.  m & i have already discussed closing the record shop and go for a jump in the lake!  but i digress... last night was the 4th week of our csa delivery - here's what it contained...

this week's csa box included:
2 varieties of lettuce (romaine & red summer crisp)
new green cabbage
radishes
shelling peas (a different, larger variety than last weeks)
snow peas (giant oregon)
yellow wax beans
green onions
turnip greens
beet greens
and broccoli

the deliveries are getting to be so big that soon i'm going to need to wear a backpack because i'm finding it hard to fit everything in the front basket of my bicycle!

{my little basket overflowing with goodness}


last night after a huge salad i felt like something sweet.  two watermelon mint popsicles almost cut it, but i wanted something a bit more rich so i whipped up a quick batch of raw cookie dough balls, this time with peanut butter.  i used my favourite peanut butter which is sold at our local food co-op and made from ontario-grown peanuts!  it's got a great texture and even comes in a glass jar, as opposed to plastic, which i love. 

for this recipe i stuck pretty close to the recipe for cookie dough bites, only changing a few things up.

{spelt, almonds, chips}

{homegrown pb}

peanut butter chip cookie dough bites
makes 14 balls
1/2 cup raw almonds
1/2 cup spelt flakes
1 tbsp agave nectar
pinch of fine sea salt
1/4 pitted dates (about 6)
1/2 tsp pure vanilla extract
2 tbsp natural peanut butter
1/4 cup vegan semi-sweet chocolate chips

in a food processor, grind the almonds & spelt flakes to a fine meal.  give the dates a rough chop to make sure that there are no bits of pit remaining and add these in along with the vanilla, agave, salt, peanut butter and half of the chocolate chips.  process until the dough naturally forms a ball.  at this point stir in the the remaining chips, this way you get both little bits and big bits of chocolately goodness.  roll them into balls of about a tablespoons worth.  (be prepared to get your hands sticky here, especially if you're making these in the heat!) store in an airtight container in the freezer.

these little guys are the perfect balance of chocolate and peanut butter.  i'm not sure about including a photo of them though because although the flavour remains amazing, they aren't so pretty out in the heat!  i think they'd taste delicious in one of these blizzards too!  yes please!

{peanut butter chip cookie dough bites}

looks aren't everything.... right???

2 comments:

  1. I made these to take on a long bike ride over the weekend and they were delicious! I was worried that after 50 miles in a pannier, they would have been a melty mess but they held up wonderfully! Only complaint is that they're kind of addictive...

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  2. 50 miles?! wow! yes - sorry about them being addictive, but after 50 miles i'm pretty sure you could eat the whole lot! :)

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