Remember Cookie Dough Bites? I used to love them as a kid. I made a healthier, gluten free, vegan version of them and they are just ridiculously good!
Do you know Chocolate Covered Katie? She came up with the brilliant idea of using chickpeas as the base for cookie dough. If you ate them without knowing they were made of chickpeas you would have no idea. I adapted Katie’s recipe to make these. Thanks Katie!
So, here’s what you’ll need:
- 1.5 cups chickpeas (1 can or 250g)
- 3 Tbs Agave Nectar or some other kind of sweetener (add more if the dough is not sweet enough for you)
- 1/8 tsp baking soda
- 3 Tbs nut butter (I used tahini)
- 2 tsp vanilla extract
- Pinch of salt
- 0.5 lb (2 bars) semisweet baking chocolate
- Combine all the ingredients except the chocolate in a food processor or blender and transfer to a medium size bowl.
- Finely chop up roughly 2 Tbs of chocolate and fold it into the chickpea batter.
- Taste the batter to decide if you need to add more sweetener. Keep in mind that it will be covered in chocolate so it doesn’t need to be too sweet.
- Roll the chickpea batter into balls the size of blueberries and put them in the freezer until they are hard.
- Temper the remaining chocolate.
- By the time you are done tempering the dough should be frozen. Take 5 balls out of the freezer and stick a toothpick in them. Dip the ball into the warm chocolate and tap the toothpick on the edge of the bowl to get the excess chocolate off. Find somewhere to put the ball until the chocolate sets. I turned my colander upside down and stuck the thoothpick in one of the holes. Repeat this until all of the balls are coated in chocolate.
- Once the chocolate has hardened you can take out the toothpick. This is totally optional. I kind of liked the toothpick. =)
My cat Marshall chills with me when I take food photos. xx.
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