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Follicular Phase Chocolate Cookie Dough Cubes

These cubes are rich, chewy, deeply chocolatey, and taste incredibly indulgent straight from the freezer. They have that soft cookie dough texture with a slightly fudgy bite from the cocoa powder and melted chocolate topping.
Prep Time 20 minutes
Total Time 20 minutes
Servings 10

Ingredients

  • 3/4 cup soft pitted Medjool dates
  • 1/2 cup pumpkin seeds
  • 1/3 cup almond butter cashew butter or peanut butter
  • 1/4 cup flax meal
  • 1/2 cup chocolate or vanilla protein powder
  • 2 tbsp collagen powder
  • 4 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup dairy-free milk
  • 1/2 cup date-sweetened chocolate chips melted for topping

Instructions

  • Add all ingredients but the melted chocolate to a food processor. Blend until a thick, sticky chocolate cookie dough forms.
  • The dough will be sticky — this is normal and helps create that soft, fudgy cookie dough texture once frozen. Lightly wet your fingers with water before handling the dough to make it much easier to press into the silicone ice cube tray.
  • Firmly press the dough into 12 small silicone cube molds, smoothing the tops with damp fingers as needed.
  • Melt the chocolate chips and spoon a layer over each cube.
  • Freeze for 2 hours, or until firm.
  • Pop out of the molds and store in the fridge or freezer.

Notes

Approximate Macros Per Cube (12 Cubes)
Calories: ~135
Protein: ~7g
Fat: ~7g
Carbs: ~12g
Fiber: ~3g
Sugar: ~7g