Vegan. Gluten free.
C’mon. Raw cookie dough… you know you love it. We all do! I took a twist on a super trendy and popular chickpea raw chocolate chip cookie dough out there and made it a bit healthier, no refined sugar, boosted protein and fiber and made it a perfect snacking option. My thought is dessert or pre-workout fuel. I’ve been experiencing some bad bloat recently from my pre-workout and investigating some other options like actually eating prior to working out.
I went the way of balls or bites for this snack but you can put it in a bowl and serve it up with some graham crackers, mix it in your homemade ice cream or let’s face it, straight outta the jar with a spoon! Let’s get your *food processor out and get this recipe started! (*affiliate link)
1 can of organic chickpeas (washed and drained)
1/3 cup of peanut butter
3 tbl almond or oat flour
2 tbl of maple syrup or 2 pitted Medjool dates
1 tbl of your choice of vegan protein powder (I used Vega Sport vanilla)
2 tsp of vanilla extract
1 good pinch of coarse salt
2 tbl vegan milk if the dough is too stiff
1/3 cup of vegan dark chocolate chips
Into a food processor add your chickpeas through salt. Blend until well combined. If the dough seems too tough add 1 tbl milk and use the second if still too thick. If you’re using as a dip, definitely add the milk. Then add your chocolate chips and pulse a few times to incorporate. I used a small scoop to make smaller bites and scooped them out. Placed on a parchment lined sheet and then froze. I prefer to keep in the freezer but the fridge works well too!
I store in the freezer or fridge in a glass container. Enjoy! ~xx
— Knead to Cook