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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Lemon Hemp Seed Pesto Sauce (Dairy-Free)

Lemon Hemp Seed Pesto Sauce (Dairy-Free)Hey guys! Shit. I have had the BUSIEST week—and today is no exception. You know those weeks where you feel like you’re constantly working and running around but the to-do list just never gets shorter? That’s where I am. In part, I think I’m subconsciously creating unnecessary tasks for myself in order to avoid doing my taxes, but regardless, I apologize for not posting a workout this week. I have a bunch in the queue but haven’t had the time to shoot and write them up into a blog post. In the meantime, you could browse through the archives and try out an old one—I’d love to hear what some of your blast-from-the-past favorites are!

Lemon Hemp Seed Pesto Sauce (Dairy-Free)

Since I hate having total radio silence on the blog during the week, I wanted to throw up a quick (delicious!) recipe post before I get back to avoiding my taxes. I’ve been experimenting with a dairy-free cauliflower crust pesto pizza recipe, and while the flavors are all spot on, I still need to tweak the crust texture. Full recipe will be up when I nail that part, but in the meantime, this lemon hemp seed pesto is a light, refreshing and dairy-free take on traditional pesto sauce. Perfect for pastas, spaghetti squash, sandwich spreads and, of course, pizza!

Lemon Hemp Seed Pesto Sauce (Dairy-Free)

Lemon Hemp Seed Pesto Sauce (Dairy-Free)

Yield: 2/3 cup (roughly)

Lemon Hemp Seed Pesto Sauce (Dairy-Free)

A light, refreshing, dairy-free pesto sauce made with a hint of lemon and hemp seeds.

Ingredients

  • 1 ½ cup packed basil
  • 2 cloves garlic
  • 1 tsp lemon juice
  • 1/8 tsp sea salt
  • ¼ c extra virgin olive oil
  • 3 tbsp pine nuts
  • 1 tbsp hemp seeds
  • 1 tbsp packed parsley

Instructions

  1. Put everything in a food processor. Pulse and process until smooth.
http://pumpsandiron.com/2014/04/03/lemon-hemp-seed-pesto-sauce-dairy-free/

Lemon Hemp Seed Pesto Sauce (Dairy-Free)I love the nutty flavor of hemp seeds (I eat them by the spoonful sometimes…kind of weird), and think they’re a great compliment to the pine nuts. I also think it’s crazy how omitting the cheese that’s usually in traditional pesto sauce makes little to no difference in the flavor—for me, there’s now no reason to ever not use dairy-free pesto.

Enjoy! I’m off to continue not doing my taxes…

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Vanilla Honey Almond Butter

Vanilla Honey Almond ButterI used to be a nut butter addict—a jar would last maaaaaybe a week in my apartment. I’d eat that sh*t with a spoon I loved it so much. But, as I have a tendency to do with foods I love, I overdid it and got sick of it. It’s been months since I’ve bought or eaten almond butter. That just ain’t right.

Last week I decided to experiment with homemade almond butter and HAH-LO! Welcome back to my daily diet, AlButt. This is so delicious. I’ve been slathering it on gluten-free toast with banana slices like a fiend—can’t stop, won’t stop.

Vanilla Honey Almond ButterVanilla Honey Almond Butter

Vanilla Honey Almond Butter

Yield: roughly 1 cup

Vanilla Honey Almond Butter

Ingredients

  • 2 cups raw almonds
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • ½ tsp sea salt

Instructions

  1. Spread the almonds on a parchment paper-lined baking sheet. Roast at 300 degrees F for 12-15 minutes.
  2. Dump almonds in a food processor. Let the processor do its thing until the almonds have released their oils and become a smooth butter consistency. They’ll go through different stages—crumbs to clumpy wet sand to finally smooth. It only took about 5 minutes in my food processor, but it can take up to 10-12 mins. Scrape sides of food processor as necessary.
  3. Once you have the almond butter consistency you desire, stir in the other ingredients with a spoon. Don’t use the food processor for this part—the honey will cause it to clump back up.

Notes

Store in a mason jar or other airtight container. You can refrigerate, but since this doesn’t yield a ton of almond butter (about ¾-1 cup), it’s also fine to store in the pantry (trust me, you’ll eat it all before it can go bad).

http://pumpsandiron.com/2014/03/31/vanilla-honey-almond-butter/

Vanilla Honey Almond Butter Vanilla Honey Almond Butter

It’s finger-dipping worthy, my friends.

Vanilla Honey Almond Butter

What’s your favorite nut butter? Do you ever make your own?

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