This recipe is an adaptation of CCK’s Fudge Babies, with my own little spin on it, so I guess you could call them Blonde babies 
I’ve also seen many variations on the bite size desserts on a couple of blogs, and I have been wanting to try them out. However, I wanted these adorable little desserts to do double duty. They provide a healthy, unprocessed and high fibre snack that tastes ridiculously good. I subbed a couple ingredients & added some of my own, like the original Fibre One cereal, with 14 grams of fibre per 1/2 cup. These have no added sugars & no preservatives or anything icky like that.
I’ve also seen many variations on the bite size desserts on a couple of blogs, and I have been wanting to try them out. However, I wanted these adorable little desserts to do double duty. They provide a healthy, unprocessed and high fibre snack that tastes ridiculously good. I subbed a couple ingredients & added some of my own, like the original Fibre One cereal, with 14 grams of fibre per 1/2 cup. These have no added sugars & no preservatives or anything icky like that.
- 1/2 cup + 1 tblsp regular oats
- 3/4 cup whole grain spelt flour (or just regular wg flour)
- 1/2 cup pitted chopped dates
- 1 tsp vanilla extract
- 1 tblsp almond butter
- 2/3 cup plain original Fibre One cereal
- 3-5 tblsp honey
Blend everything in your food processor or blender until the mixture starts clumping together. I started with the dates + cereal + oats in the blender first, then added everything else. I don’t think it really matters though.
Transfer your clumpy mix into a bowl and add as many chocolate chips as you’d like. I used dark chocolate chips. You could also really add anything to these, like dried cranberries, almonds, walnuts, virtually anything.
Mix that up with your hands and form the dough into balls, any size you’d like, and put them on a parchment paper.
Now, after you’ve already eaten 2 (if you can’t wait like me), pop them into the freezer for about 35 minutes to cool + harden them up a bit. They taste like cookies! They’re a little crunchy, a little chewy, a bit crumbly but sooo good.
But it doesn’t stop there. You thought it did?
Cookie Dough Ice Cream. Boom. 
Simply blend up one frozen banana, cut into chunks, and 1/2 cup of almond milk plus a little more if your blender needs it. Don’t add too much almond milk (or any other non-dairy milk) because it’ll be too runny. Once the ice cream has come together, put your blender on a low blending setting and let it whir around while you add 1/2 of a cookie dough bite & a pinch of xanthan gum. When that’s all blended, pour into bowl & top with the remaining cookie dough bite.
This recipe can easily be multiplied for more than a single serving. And it’s whole food dessert with tons of fibre, potassium, vitamins & all that good stuff, plus it’s non-dairy. Every bite or so, you’ll get a chunk of the cookie dough bite, so this is legit cookie dough ice cream 
