These healthy vegan cookie dough bites are unbelievably dairy-free, oil-free, free of added sugar, and delicious as all hell. Beloved by vegans and omnivores alike!
Don't forget to soak your dates first before getting started!
Heat a large skillet over medium heat. Add the walnuts. Stir frequently and cook for 3 minutes. Add the hemp seeds and flax seeds to the pan. Continue to cook and stir frequently until walnuts and flax seeds are lightly browned, 2-4 more minutes.
Transfer the walnut and seed mixture to a food processor. Pulse several times, scraping down the sides if needed, until broken into crumbs.
Drain the soaked dates, and add them to the food processor along with the cooked lentils, vanilla extract, and salt. Blend as smooth as possible, scraping down the sides if needed.
Stir in the chocolate chips if using. Line a small, square or rectangular container with parchment paper and spread out the mixture onto the parchment. Let set in the freezer for 1-2 hours; then slice into cubes. Store in the freezer in an airtight container.
LENTILS: Slightly over-cooked lentils are best for this recipe. Not jazzed about lentils in your healthy cookie dough? Simply omit them (I've tested this and it works). You can also substitute the lentils with 1/4 cup non-dairy Greek yogurt if that product is available in your area.
PALEO OPTION: See above about omitting the lentils for a completely paleo cookie dough fudge.