Author Notes
These gooey cookie dough bites with chunks of dark chocolate are ridiculoooous! They take me back to baking cookies as a kid & eating half of the batter. —Anneka Bjorkeson
Ingredients
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14 ounces
chickpeas - drained
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1 cup
almond butter
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1/4 cup
maple syrup
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1/2 teaspoon
vanilla extract
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Pinch
sea salt
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2/3
chocolate bar - broken into pieces
Directions
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In a food processor or blender, add the chickpeas, almond butter, honey, dates, vanilla and sea salt. Blend until smooth (you'll have to pulse it & scrape the edges a few times to get everything blended)
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Transfer mixture to a bowl & fold in the chocolate chunks.
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Using an ice cream scooper or melon baller, scoop the dough onto a plate. Refrigerate the balls for at least 30 minutes. Store in refrigerator for up to 7 days or in freezer for a few months
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