These No-Bake Red Velvet Cookie Dough bites are Paleo, Keto-friendly, Gluten-free, and Vegan. These gooey energy balls are not only tasty, they are also easy to make. It’s the perfect Valentine’s Day dessert.

Remember wanting to lick the spoon or eat the batter when your mom made cookies as a kid? Well now you can, because this no-bake red velvet cookie dough recipe contains no egg and is perfectly safe to eat raw!

A plate of red velvet edible cookie dough on top. There are chocolate chips and melted chocolate drizzle on top.

Even better, you only need 6 simple ingredients and they are quick and easy to make too.

With Valentine’s Day around the corner, there couldn’t be a better time for these tasty treats!

They are sweet, chocolatey, and the beets in this recipe give them a beautiful scarlet color that makes them look so pretty.

Additionally, the texture is gooey, soft, and almost melt in your mouths.

Add in some chocolate chips and you’ve got a perfect crunch to compliment the fudge-like texture of the cookie dough.

The best part?

You don’t even have to feel guilty for indulging because they are made with clean, wholesome ingredients. 

They sure will keep you fueled through your workout or until your next meal.

What not to love about some Edible Cookie Dough for your sweet Valentine or Galentines?

A parchment paper lined pan with colorful raw energy calls on top. There are chocolate chips and melted chocolate drizzle on top.

All you need for these cookie dough bites are:

  • Raw cashews (or a mix of cashews and walnuts)
  • Beet powder
  • Dates (or sugar-free maple syrup if you want to make this keto-friendly)
  • Cacao Powder
  • Dairy-free chocolate chips
  • Coconut flour

First, you will need to soak the nuts in salted warm water overnight for this recipe, so make sure you plan accordingly.

Soaking the nuts does a couple of things:

a food processor with a beet colored past and vegan chocolate chips

It softens the nuts, which gives these cookie dough balls their dense, gooey texture.

Besides the luscious texture, soaking nuts starts the sprouting process, which allows our bodies to digest easily.

Second, blend the dates (or maple syrup, if using), nuts (drained and rinsed), and beet powder in a blender or food processor until all ingredients have combined. You should have a wet or runny texture.

Then, add in coconut flour, blend until the cookie dough becomes more dough-like. 

Note: If the batter appears to be extra liquidy or sticky, add additional coconut flour, 1 tablespoon at a time, as more coconut flour to get a dough ball that retains its shape.

Lastly, fold in chocolate chips. Leave the blender in the fridge for 30 minutes or so to chill. Then portion the edible cookie dough batter into balls. 

A bowl of red velvet cookie dough bites drizzled with chocolate. There is a bite on the one on top.
A parchment paper lined pan with red velvet edible cookie dough on top. There are chocolate chips and melted chocolate drizzle on top.

The best way to keep the shape and texture of these lovely treats is to keep them in an airtight container in the fridge or freezer.

If you do keep them in the freezer, let them sit for a few minutes before indulging so they’re not too difficult to chew. 

How do you like to eat your cookie dough? Leave a comment below!

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A parchment paper lined pan with red velvet edible cookie dough on top. There are chocolate chips and melted chocolate drizzle on top.
A parchment paper lined pan with red velvet edible cookie dough on top. There are chocolate chips and melted chocolate drizzle on top.
A parchment paper lined pan with red velvet edible cookie dough on top. There are chocolate chips and melted chocolate drizzle on top.

Get the recipe:No Bake Red velvet Cookie Dough Bites {Vegan}

These no bake Red Velvet Cookie dough bites are fudgy, chocolatey, and the best easy snack and dessert.
5 stars (5 reviews)

Ingredients

Instructions 

  • Soak nuts overnight in warm water and a pinch of salt . Drain and rinse
  • Soak dates in warm water for 10 minutes, drain and remove the pits.
  • In a food processor, blend dates until it forms a paste texture.
  • Add nuts to the food processor and blend until well combined. Scrape the wall of the food processor a few times.
  • Add cacao powder, beet powder and coconut flour. Blend until it forms a gooey cookie dough. **
  • Fold in chocolate chip. Chill the batter in the fridge or freezer for about half an hour which makes it easier to roll into balls without sticking too much.
  • Use a cookie dough scooper or roll into balls with some cacao nibs.
  • Optional: Melt extra chocolate chips and drizzle on top.
  • Enjoy!

Notes

  1. *You can substitute the cashew and walnuts with any kind of nuts and seeds. Oily nuts come out to be more fudgy.
  2. ** Add more coconut flour 1 tablespoon at a time if the batter is too wet.
  3. *** For Keto Option: replace the Medjool dates with 3-4 tbsp of keto-friendly liquid sweetener. Decrease the coconut flour amount to 1 – 2 tbsp
Serving: 1g, Calories: 158kcal, Carbohydrates: 12g, Protein: 4g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Sodium: 89mg, Fiber: 2g, Sugar: 6g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.