A decadently healthy mouthful for your sensible sweet tooth! Vegan.
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Preparation Time15 minutes
Baking Time20-25 minutes
- 1½ cups / 240 g chickpeas, cooked or canned and drained* (preferably low-sodium)
- ½ cup / 60 g shelled nuts of choice
- ¼ cup / 60 ml pure maple syrup or coconut blossom nectar
- 2 Tbsp / 30 ml molasses
- 1 tsp / 5 ml vanilla extract
- ½ tsp / 2 g baking powder (preferably aluminum-free)
- ½ tsp / 2 g baking soda
- ¼ cup / 22 g pure cocoa/cacao powder
- 3 oz / 85 g dark chocolate, preferably over 65% cacao, coarsely chopped
- 1 tsp / 5 ml nut or olive oil
- Turn on broiler/grill in oven.
- Spread nuts over baking sheet and place in oven until warm and slightly fragrant, about 5-10 minutes.
- Place nuts in a food processor or food chopper with an S-blade, and puree until smooth and buttery, about 20 minutes.
- Add nut butter to large bowl.
- Place chickpeas in food processor or chopper, and purée until well-mashed, gradually adding liquid sweetener.
- Add sweetened chickpea mash to nut butter, along with nearly all remaining ingredients, save for the oil, stirring well to combine.
- Change oven heat to 350°F / 180°C. Brush or mist the cookie sheet with olive or nut oil.
- Use a tablespoon and scoop dough into 24 balls, dropping each onto cookie sheet, evenly spaced.
- Bake for 15 minutes.
I made the chick pea cookies,added some chocolate & they were delicious.
Is there something else to besides pure maple syrup or the coconut blossom nectar
Hi, Bagf59. You can use whole raw sugar, or even just more molasses.
Will I be able to use white chocolate instead of dark chocolate
Hi, Detta. Yes, you can use white chocolate. Just note that it doesn’t contain the same antioxidants (for your health). But it will be delicious!