I needed something to help wean me off my ridiculous Starbucks cake pop addiction (I’m on week three of cake pop sobriety; working the 12 steps; taking it one day at a time; feeling great), so I decided to experiment with vegan, gluten-free, bite-sized treats using no added sugar. It took a few rounds of tweaking—the first batch tasted like…chickpeas—but I think I finally nailed this one. I got the idea from this chickpea cookie dough dip recipe I kept seeing on Pinterest.
If you’re looking for more of a snack versus dessert, skip the outside chocolate coating. If you’re trying to satisfy a sweet tooth, go for the gold—dip your bites in melted chocolate, pop in the refrigerator to let the outer shell harden, and then say hello to your new favorite food.
I get back from Mexico late tonight so tomorrow is the last of my pre-vacay scheduled posts. I’ll be tan, bloated, in need of a green juice and a workout, but ready to respond to all the comments and emails you’ve left while I was gone.
P.S. Sorry I went completely overboard with pictures of these guys. I felt like a mom picking a favorite child—I just couldn’t decide!