Chickpea Cookie Dough Cups
Don’t let the chickpeas put you off! Blended with the other ingredients they provide a great texture to these cookie dough bars and pack a nutritional punch too! Full of fibre and also a great source of plant based protein and iron.
Ingredients
Base ingredients:
- 400 g tin of chickpeas drained, rinsed
- ⅓ cup smooth peanut butter
- ½ cup coconut flour
- 3-4 tbsp maple syrup
- 1 tbsp melted coconut oil
- ¼ tsp sea salt optional
Topping
- ⅔ cup dark vegan chocolate about 120g
- 2 tbsp peanut butter
- Desiccated coconut
Instructions
- Drain and rinse the chickpeas then pat dry
- Add the chickpeas to a food processor with the other base ingredients and blend until smooth. It should be a soft texture like the video but hold together well. If not add a little more wet/dry to adjust.
- Press the mix into cupcake cases and press down so it is tightly packed. Refrigerate whilst you melt the topping
- Melt the chocolate and peanut butter together then pour onto the base, sprinkle over some desiccated coconut and refrigerate again
Notes
Store in the fridge and they will last for 4-5 days in a sealed tub