Cashew Chickpea Cookie Dough
By now, many of us have seen chickpeas in the form of pastas, pizzas, and more hitting the grocery store shelves. One sweetened twist on this multi-faceted food is this edible cookie dough! Just like with the other health foods, you’d never know chickpeas are snuck inside this treat. Cashew butter adds an extra essence of vanilla tones and the extra-virgin olive oil gives a smooth, satiating feel. The day I made this dough, I had it after every meal because it’s that good and is something I can rely on for healthy fats, plant-based protein, and chunks of delicious chocolate everywhere in between!
Ingredients:
1/2 cup chickpeas
1 cup cashew butter
1/4 cup extra-virgin olive oil
2-3 tbsp maple syrup
1 tbsp vanilla extract
1/2 tsp ceylon cinnamon
4 scoops collagen
1 cup chopped dark chocolate
1 tsp flakey sea salt (optional garnish)
Directions:
Use either a hand mixer or fork to mash the chickpeas until smooth in a mixing bowl.
Add the cashew butter, evoo, maple syrup, vanilla, and cinnamon to the bowl and use a hand mixer to blend the ingredients together well. Add the collagen and use the hand mixer once more.
Fold in the chopped dark chocolate, and finish off with flakey sea salt, if desired.
Let chill in the freezer for about 5 minutes then enjoy!
Store leftovers, if any, in an airtight container in the fridge for up to about ten days. Can also store in the freezer for up to about a month, but I recommend letting it sit out for 5-10 minutes before enjoying.
Notes:
This is the collagen I use.
You can also use a blender to mix everything until smooth and fold the chocolate in at the end!
