I can’t think of a better way to eat chickpeas! Yes, chickpeas. These sweet treats are packed with the not-so-secret staple commonly used for vegan raw cookie dough. Notice I didn’t say raw vegan, because the chickpeas do need to be cooked. It does, however, give the texture of raw cookie dough – YUM.
My favorite way of eating these is over a big bowl of ‘nice cream’ and chocolate sauce. I will post the recipe for my ‘nice cream’ soon, but I can already tell you (spoiler alert) it’s 98% frozen bananas.
But for now, here’s how to make the Chocolate Chip Cookie Dough Truffles:
No-Bake Vegan Cookie Dough Truffles
- 1 1/2 cups Cooked Chickpeas
- 1/2 cup Oats (gluten-Free)
- 1/2 cup Nut Butter
- 1/4 cup Maple Syrup
- 1 tsp Vanilla (alcohol-free)
- 1 cup Chocolate Chips (dairy-free)
- 1 tsp Himalayan Salt
In a blender or food processor, grind the oats into a flour.
Add the chickpeas, Himalayan salt, maple syrup, and vanilla. Blend until smooth, adding 1 tbsp of filtered water if needed.
Add nut butter and continue to blend until fully combined.
Remove from blender and mix in a bowl with 1/4 cup of the chocolate chips.
Using a tablespoon, roll small balls of dough in your hand. Law on a non-stick sheet and freeze for 30 minutes.
In a saucepan, melt remainder 3/4 cup of chocolate chips over low heat until melted. If you want your chocolate coating to be softer, add 1/4 cup of nut milk or filtered water to melted chocolate and stir thoroughly.
Remove cookie dough balls from freezer and dip into melted chocolate, covering them completely.
Place in freezer for 20 minutes, or until ready to serve. Enjoy!
Tools to make this recipe:
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