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Emily and Lyla Allen (known as "The Kitchen Twins") were only twelve years old when they made their first appearance on our show. Now, they're all grown up and in college. They're still cooking, though, mostly doing what they call "dorm cooking." Here, they share their healthy and super-yummy no-bake vegan cookie dough balls, which are so easy, you can make them pretty much anywhere!
"We don't really need to tell you much more about these besides the fact that they are irresistible and heavenly…but we guess we will! Besides the fact that they are insanely tasty, these vegan cookie dough balls are packed with protein (thanks to the addition of vanilla protein powder), but also low in added sugar and get the perfect natural sweetness from the dates. We can barely wait ourselves to try them after coating with chocolate, but after letting it harden, you will not regret the little wait after that chocolate shell breaks and the cookie dough inside melts in your mouth! Now, enough about hyping these up. Time to make them!" —Emily and Lyla
Pro Tip from Emily and Lyla: We use really good-quality bittersweet chocolate and recommend it, but semisweet or dark works here, too.
For more easy recipes from The Kitchen Twins, check out their White Pizza with Baby Bella Mushrooms and Strawberry Fritters with Honey-Cinnamon Glaze.
In a medium bowl, soak the dates in hot water for about 10 minutes.
In another medium bowl, mix together the dry ingredients.
In a blender, blend the strained dates with ½ cup cold water until smooth. Add the coconut oil and pureed dates to the dry ingredients and mix until combined. Roll the dough into about 14 tablespoon-size balls and place on a plate.
Melt the chocolate and coat each cookie dough ball in it, then sprinkle the tops with a little sea salt. Chill until the chocolate has hardened and enjoy!