Desserts

Cookie Dough with Chickpeas and Chocolate Chips, vegan

Name: Cookie Dough with Chickpeas and Chocolate Chips, vegan
Prep time: 10 min
Total time: 10 min
Yield: Für 4 Portionen:
Ingredients: 1 Can Rapunzel chickpeas canned; 125 g Rapunzel peanut butter creamy; 1 tsp Rapunzel bourbon vanilla powder; 2 ½ tbs Rapunzel coconut palm syrup; 1 tbs chia seeds; 1 Pinch Rapunzel atlantic sea salt; 1 tsp Cinnamon; 2 tbs water from Rapunzel chickpeas canned; 100 g Rapunzel semisweet chocolate drops

Ellen Panescu

10 Min.

Für 4 Portionen:

Vegan

Info

Perptime 10 Min.

Ingredients

Portions

1 Can Rapunzel chickpeas canned
125 g Peanut butter creamy
1 Bourbon vanilla powder HIH
2 Coconut blossom syrup
1 tbs chia seeds
1 Atlantic sea salt fine
1 tsp Cinnamon
2 tbs water from Rapunzel chickpeas canned
100 g Semisweet chocolate drops HIH

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Drain and rinse the chickpeas (keep water). Add the chickpeas, peanut butter, vanilla powder, coconut palm syrup, chia seeds, salt and cinnamon to a food processor. Blend until smooth and creamy. Add the chickpea water (aquafaba) to reach desired texture. Add chickpea cookie dough mixture to a bowl and fold in the chocolate drops.? The cookie dough can be consumed without baking and will taste even better after it sets for a few hours in the refrigerator. Can be stored in an airtight container in the refrigerator for up to 4 days.

USED RAPUNZEL PRODUCTS

Peanut butter creamy

Coconut blossom syrup

Bourbon vanilla powder HIH

Semisweet chocolate drops HIH