Be warned: these Chocolate Chickpea Cookie Dough Cups are seriously addictive!
I’ve been meaning to make these for a while – chickpea cookie dough was one of the first “healthy” snacks I ever made – but never got round to it. But now, oh my goodness! I’m addicted!
Made with high-protein vegan ingredients – chickpeas, peanut butter – these are my favourite post-workout snack, and are a great option for healthy after-school snacks, too!
They are simple to make and, if you like, you can simply skip the chocolate (although, why would you!?) and eat the “cookie dough” with a spoon!
I hope you enjoy them too!
Chocolate Chickpea Cookie Dough Cups
- Creates 6 large servings (or more if you use small paper cases!)
- For the chocolate coating –
- 200g dark chocolate, finely chopped
- 2 tsp coconut oil
- For the chickpea cookie dough filling –
- 1 x 400g tin cooked chickpeas, drained
- 6 heaped tbsp peanut butter (I used Meridian Rich Roast)
- 4 tbsp maple syrup (or more, to taste)
- 1 tsp vanilla extract
- Pinch salt, to taste
- Splash plant milk (I used pistachio)
- 1 tbsp coconut flour
- 100g dark chocolate chips
- Start by melting half of your chocolate in a bain marie with 1 tsp of the coconut oil. Stir smooth and set aside.
- Line a small muffin tray with 6 paper fairy cake cases. Pour around 1 tbsp of the melted chocolate into the bottom of each case, brushing the mixture slightly up the sides of the case (I used a small paint brush to do this, but you can use your finger!), leaving any excess melted chocolate to the side. Place in the fridge to firm up for ten minutes, then brush any excess chocolate oncer again up the sides of the cases, to create a firmer exterior. Place back in the fridge.
- In the meantime, make your filling by blending together chickpeas, peanut butter, vanilla, salt and maple syrup until smooth and combined. Add a splash of coconut milk, if needed, until you reach your desired texture (I added about 2 tbsp) – but do not make the mixture runny, you want it to be thick!
- Tip the mixture into a bowl, then stir in the coconut flour and chocolate chips. Roll portions of the mixture into balls (I used around 1.5 tbsp per cup) in your hand, then flatten slightly – you want them to be slightly less wide than your fairy cake cases. Place each ball into the centre of each chocolate cup.
- Melt the remaining chocolate in a bain marie with the final 1 tsp of coconut oil. Pour over the top of your chocolate cups, then place back in the fridge to firm up. Store in the fridge until ready to eat.