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.
These faux cookie dough bites are gluten-free, vegan, dairy-free and have no added sugar.
- 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.
- 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.
- Place the cashews, chickpeas and rolled oats in a food processor and grind until smooth.
- 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.
- Stir in the chocolate chips.
- Using your hands, roll 1” balls of the dough. You can stop here, or…
- 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).
- Using two spoons, roll the cookie dough balls in the melted chocolate until coated in a thin layer.
- Place on a parchment paper-lined dish or tray and put in the freezer for 10 minutes to let the outer chocolate shell harden.
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!