It doesn’t get any better than this folks, we are talking; creamy, chocolately, fudgeness, decadent and more chocolate. I could go on and on but you’d probably grow tired of these endless adjectives and want more information about the recipe.
Chickpea dough is one of the latest trends for the health crew, thick and pliable like the conventional type. The exception to the rule here is that this formula is much healthier and rather simple too.
Most of the ingredients used are probably things within reach. If you’re a health foodie, what this recipe calls for shouldn’t be too far out of reach – absolutely no dairy was used as I like to use my cheap and cheerful homemade coconut milk.
Chickpeas have an acquired taste, I seldom make anything which calls for chickpeas without adding some flavour enhancements. When I first discovered chickpea cookie dough, my thoughts quickly turned to the acquired taste. Would I be able to win my readers over? Would I even like it?…
Well the results are great, I love the fact that the chickpeas are heavily disguised with the chocolate, almond butter and coconut milk. The best thing is it’s a guilt free treat. No need to fret about your waistlines as it’s full of omega fats (the amount that’s present), with a high percentage of protein. This would make a great protein recovery dip; a nice spread to add to a sandwich.
- 1 cup of chickpeas (precooked and drained, can use canned)
- 2tbsp of cacao powder
- 1 tsp of vanilla powder
- ¼ cup of date paste
- ¼ cup of almond butter
- ¼ tsp of cinnamon
- ⅓ of cacao nibbles
- Puree all of the ingredients (excluding the nibbles) in a blender until a smooth consistency is achieved.
- Add the cacao nibble, then fold into the chocolate dip
- Serve accordingly.
- Store in refrigerator overnight.