Cookie Dough Cups

I love to look at pictures of food and daydream about making and consuming them. With my new love for nutrition in full swing  I tend to look at vegan recipes a lot. I had just had sweet and sour stir fry and a single serve strawberry chiffon pie that I had made in class and I was ready for second dessert (guttony, oh sweet gluttony.) I came across chocolate-chip cookie dough truffles.  After I wiped the drool off my keyboard I set off to the kitchen in an attempt to make something similar using the ingredients I had on hand. I was left with a perfect pot of cookie dough that wouldn't leave me with salmonella, or an irreparably clogged artery.
Here's my adaptation:

Cookie Dough Cups
(Yield: 3 individual servings)

1/2 can of white beans, drained, rinsed
3/4 tsp vanilla extract
1/8 tsp salt
1/8 tsp baking soda
2 tbsp vegetable oil
1/3 c brown sugar
3/4 c rolled oats
Melting chocolate (couvrature) (Vegan chocolate may be substituted)

Blend white beans, vanilla, salt, baking soda, oil, brown sugar, and rolled oats in a food processor until creamy. Pour mixture into three ramekins, place in freezer.
Melt chocolate in what ever way you are most comfortable.  Pour the melted chocolate over the cookie dough.
When the chocolate has set up, the cookie dough is ready to eat.

And dear blog, is it ever so heavenly. You don't taste the beans at all!
And if the flavor weren't enough just think about all the nutrients, protein, and dietary fiber you are consuming! It's enough to make your tummy and sweet tooth quiver in tandem anticipation.