Chickpea "Cookie Dough" Bites

My impatient chocolate glazing does not do justice to the deliciousness of these things.

Ok, I got seriously excited when I tasted these. They are way better than I expected them to be. I'd had the recipe saved for a while and almost decided not to try them, but I was curious. I now cannot imagine moving forward without these in my life. I will be making them again.

They're mostly chickpeas. They're as low-guilt as I think you can get with a dessert recipe that tastes this good. They're super easy. And they actually, I kid you not, taste like cookie dough.

Check out the original recipe to see how pretty they would be if you took the time to freeze them, coat them completely in chocolate, and freeze them again. I whipped these up in 10 minutes total by drizzling some chocolate on top of the dough balls that I'd just formed, and then I just stuck them into the freezer for a few minutes to solidify the chocolate. But if you have that thing they call "patience" that I've heard about, you should totally do it the pretty way. If nothing else, yours will look more like cookie dough bites and less like frosted cookies.

This is definitely a time to break out the good honey... you can really taste it in the final product. I'm partial to Hanna's Blackberry honey, as previously discussed.

The Recipe:

15 oz can chickpeas, rinsed

3 tb good honey

1 tb sugar

1/8 tsp baking soda

4 tb almond butter

2 tsp vanilla

pinch salt

1 c chocolate chips

Blend all ingredients except chocolate chips in a food processor.
Form into small balls and place on a parchment-paper-lined baking sheet. Freeze until solid.
Melt chocolate by microwaving in glass bowl for 30-second intervals, stirring between.
Drizzle chocolate onto dough balls, or roll to coat them completely.
Freeze again until chocolate hardens, then store in refrigerator.

The Verdict:

Overall grade: A+

Overall reason: Chickpeas+almond butter+honey = cookie dough. Genius.

Time to prepare: 10 minutes if you don't care about the beauty of the chocolate, 2 hours if you do.

Husband quote: (When asked to guess the primary ingredient) "Um, dough?... Cookies?... Yogurt?... Sugar?... What do you put into that chocolate mousse you make... Tofu?"

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from Tea for Turmeric and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my new jar of curry powder was fried rice. Years ago, Miles got fried rice at Korea House and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...

Adventures of a healthy-ish pseudo-foodie

Search This Blog