Chickpea Chocolate Chip “Cookie Dough” Bites

Chickpea Chocolate Chip "Cookie Dough" Bites (gluten-free, dairy-free, vegan, no added sugar)These chickpea chocolate chip cookie dough bites are proof that clean eating can still be delicious…and make you fat (I dare you to not eat the entire batch of these in one day). ;)

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.

Chickpea Chocolate Chip "Cookie Dough" Bites (gluten-free, dairy-free, vegan, no added sugar) Chickpea Chocolate Chip "Cookie Dough" Bites (gluten-free, dairy-free, vegan, no added sugar)

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.

Chickpea Chocolate Chip "Cookie Dough" Bites (gluten-free, dairy-free, vegan, no added sugar)

Chickpea Chocolate Chip “Cookie Dough” Bites

Yield: 24 bites

Chickpea Chocolate Chip “Cookie Dough” Bites

These faux cookie dough bites are gluten-free, vegan, dairy-free and have no added sugar.

Ingredients

  • 1 cup raw cashews (soaked overnight)
  • ¾ cup chickpeas (roughly half a can)
  • ½ cup rolled oats
  • 1/8 – ¼ cup coconut flour
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup
  • ¼ tsp sea salt
  • 1 tbsp coconut oil, melted
  • ¼ cup vegan semi-sweet chocolate chips (I used mini chips from Enjoy Life)
  • An additional ½ cup semi-sweet chocolate chips if you want to coat the bites in chocolate.

Instructions

  1. Soak your cashews overnight (or at least for 6 hours). I put them in a mason jar, fill up with water, and place in a cool, dark pantry. Drain the water when done.
  2. Place the cashews, chickpeas and rolled oats in a food processor and grind until smooth.
  3. Add in all the other ingredients except for the chocolate chips. Start by adding 1/8 cup of coconut flour, adding in the additional 1/8 cup only if the texture of the dough needs it.
  4. Stir in the chocolate chips.
  5. Using your hands, roll 1” balls of the dough. You can stop here, or…
  6. Melt the additional ½ cup of chocolate chips (I was lazy and just used a microwave, but you can do it on the stove using a pot of boiling water).
  7. Using two spoons, roll the cookie dough balls in the melted chocolate until coated in a thin layer.
  8. Place on a parchment paper-lined dish or tray and put in the freezer for 10 minutes to let the outer chocolate shell harden.
http://pumpsandiron.com/2014/05/05/chickpea-chocolate-chip-cookie-dough-bites/

Chickpea Chocolate Chip "Cookie Dough" Bites (gluten-free, dairy-free, vegan, no added sugar) Chickpea Chocolate Chip "Cookie Dough" Bites (gluten-free, dairy-free, vegan, no added sugar)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. :)

Chickpea Chocolate Chip "Cookie Dough" Bites (gluten-free, dairy-free, vegan, no added sugar)

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!

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Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker CrumbsSorry, guys, I’m such a dick for posting these on a Monday. Especially a Monday in January when everyone is still on their New Year’s resolution kick. But these pumpkin cookie dough pops are delicious in the worst way possible and hey, every once in a while you need to take a break from liquefied kale and eat dessert. And not some vegan, gluten-free, sugar-free, non-GMO, locally grown faux dessert that’s been blessed by an aging hippie and coated in natural enzymes to help with digestion. I’m talking about dessert. Butter. Sugar. More sugar. Chocolate.Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

I made these for Thanksgiving and wow. Just wow. They’re dangerously good. Make them only on special occasions and when you have a bunch of people around to help you eat them. Otherwise, you’ll end up downing pretty much the whole batch in an embarrassingly short timeframe like I did. Whoopsies.Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

Because it’s always fun to defeat the purpose of having a health & fitness blog, I give you this super unhealthy recipe adapted from Minimalist Baker:

Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

Yield: 24

Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

Ingredients

  • 1 stick butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • ½ tsp vanilla
  • 2 tbsp almond milk
  • ¼ cup pumpkin butter
  • 1 ½ cup flour (I used sprouted spelt flour)
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • 1 cup semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 4 graham crackers, crushed
  • Popsicle sticks (I used little wooden skewers that I doubled up)

Instructions

  1. Mix butter, sugars, almond milk, pumpkin butter and vanilla in a large bowl.
  2. Add in flour, baking soda, salt, pumpkin pie spice and cinnamon and mix until fully combined. Cover and place in the refrigerator for an hour.
  3. Roll dough into 1” balls and push onto popsicle sticks. Place the pops on a baking pan lined with parchment paper. Pop in the freezer for 30 minutes.
  4. Melt chocolate and coconut oil. You can do this on your stove or in the microwave. If you do it in the microwave, check it every 30 seconds or so to stir.
  5. Crush up graham crackers in a separate bowl.
  6. Dip the pops in the chocolate, using a spoon to make sure they’re evenly coated and smoothed. Then roll around in the graham cracker crumbs. Place back on the parchment paper and let them chill in the refrigerator until chocolate has hardened.

Notes

Store in a closed container in the refrigerator.

http://pumpsandiron.com/2014/01/20/pumpkin-cookie-dough-pops-dipped-in-chocolate-and-graham-cracker-crumbs/

Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker CrumbsWhile we’re at it, I’ll throw it out there that these pops are also delicious when mixed in a bowl of vanilla ice cream. Enjoy! Or, pin the recipe and enjoy a month from now when you’ve decided New Year’s resolutions are over-rated. :)

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Pecan Pumpkin Pie Bites

Pecan Pumpkin Pie BitesEvery time I’ve gone to the grocery store in the past few weeks, I’ve felt compelled to buy a can of pumpkin puree. Maybe it’s just that I follow too many food blogs, but from September to December, social media tells us that we’re pretty much culturally irrelevant if we’re not consuming pumpkin or pumpkin-spiced-something-or-other at every meal. You ordered a regular COFFEE instead of a PUMKIN SPICED LATTE?!! What the f*ck is wrong with you!?

Pecan Pumpkin Pie Bites

Honestly, I don’t even like pumpkin that much. Sure, it’s great when you add seven cups of sugar and cinnamon and bake it into a buttery piecrust, but when it comes to fall vegetables, I’m team butternut squash all the way. Sorry, pumpkin.Pecan Pumpkin Pie Bites

The result of me being a societal pumpkin drone while not even really liking the stuff is a pantry full of pumpkin that has Got. To. Go. When I saw these pumpkin pie balls on The Lean Green Bean, I couldn’t wait to make my own version. No baking, yummy fall flavors, perfect for snaking—boom. Eating a couple will also satisfy your sweet tooth if you’re getting a dessert craving after dinner. Because they’re soft, it’s almost like eating cookie dough. Yes. Please.Pecan Pumpkin Pie Bites

Pecan Pumpkin Pie Bites

Yield: 15

Pecan Pumpkin Pie Bites

These pecan pumpkin pie bites have the texture of cookie dough and the taste of pumpkin pie. Perfect for snacking or a sweet treat!

Ingredients

  • ¾ cup pumpkin puree
  • ¼ cup pumpkin seeds
  • ½ cup pecans
  • ½ cup dates, pitted and chopped
  • ½ cup rolled oats (I used gluten-free)
  • 2 tbsp maple syrup
  • 1 ½ tsp cinnamon

Instructions

  1. Pulse the pecans and pumpkin seeds in a food processor.
  2. Stir into a bowl of the cinnamon and oats.
  3. Put the pumpkin, dates and maple syrup in a food processor, and pulse until dates are finely chopped.
  4. Stir into bowl of dry ingredients until fully mixed.
  5. Cover bowl and place in freezer for 30 minutes (this will make rolling it into little balls easier).
  6. Use a spoon and your hands to roll into one- or two-bite sized balls.
  7. Store in the freezer or refrigerator (I prefer the frige.)

Notes

These are soft and a little gooey—I really wanted to go for the cookie dough texture. If you want them firmer, add ¼ cup oats (or maybe even some vanilla protein powder).

http://pumpsandiron.com/2013/11/14/pecan-pumpkin-pie-bites/

Do you hop on the pumpkin bandwagon each fall? What’s your favorite way to eat it?

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