Raw Chocolate Swirl Cookies

Raw Chocolate Swirl Cookies

These are by far one of my favorite treats

It feels like I’m eating raw cookie dough when I bite into one of these raw chocolate swirl cookies. But I’m actually eating a bunch of healthy, plant-based deliciousness. You would never guess there were chickpeas in here by the way it tastes (I blind tested it, it’s true!)

I love keeping a bunch of these in the freezer for a pre-workout/post-workout/no-workout snack!

Serves: 20-25 cookies

Ingredients

  • Cookie
  • 1 can chickpeas - rinsed
  • 1 cup almond butter
  • ¼ cup maple syrup
  • 6 dates
  • ½ tsp vanilla extract
  • a pinch of sea salt
    Chocolate
  • 1 can chickpeas - rinsed
  • 1 cup almond butter
  • ¼ cup maple syrup
  • 6 dates
  • ½ tsp vanilla extract
  • a pinch of sea salt
  • 2 tbsp cocoa powder
Instructions
  1. Start by making the cookie dough. In a food processor or blender, add the chickpeas, almond butter, honey, dates, vanilla and sea salt. Blend until smooth (you'll have to pulse it & scrape the edges a few times to get everything blended) Transfer the mixture a bowl. Stick the mixture in the fridge while you make chocolate mixture.
  2. Follow the same process for the chocolate dough. In the same food processor or blender (no need to clean it out), blend the the chickpeas, almond butter, honey, dates, vanilla, sea salt and cocoa until smooth. Transfer this mixture to the same bowl as the cookie dough.
  3. Using a spatula or a wooden spoon fold the two mixtures together until they start to swirl, then dump the mixture onto a baking sheet lined with parchment paper. Roll it out until it's about ½ inch thick (if it's too soft to work with, stick the mixture in the freezer for 10-20 minutes). Punch out the cookies using an cookie cutter. Store the cookies in an airtight container in the freezer & eat them straight from the freezer (thaw for 1 or 2 minutes)

 

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