Chickpea Cookie Dough Fudgsicle

A vegan cookie dough recipe that you can eat straight from the bowl??

Added bonus: these are ridiculously easy to make.

Don’t forget to save this recipe so you can find it later!

Here’s What You’ll Need

Ingredients:

– 4 oz, coconut milk

– 2 tbsp agave

– 1 tsp vanilla extract

– 1/4 cup, peanut butter

– 1/2 cup, chickpeas, cooked

– 1/8 pinch, himalayan salt

– 1/4 cup, pecans, chopped

– 1/4 cup, vegan chocolate chips or cacao nibs, optional

– 1/2 cup, dark chocolate, melted, for coating

Overnight Oats Ingredients:

– 3/4 cup plant milk of choice

– 1 tbsp ground flax seeds

– 1 tbsp chia seeds

– 1/2 cup rolled oats

– 1 tsp cinnamon powder

DIRECTIONS:

  1. Rinse and drain chickpeas well.
  2. Add to a high-speed blender or food processor with S-blade and process with peanut butter, coconut milk, agave, vanilla, and salt until a thick creamy dough forms.
  3. Transfer to a bowl and fold in the chocolate chips or nibs along with the chopped pecans. Mix with a spatula to incorporate.
  4. Pour batter into silicone popsicle moulds with sticks in place. Freeze for 3 – 4 hours until dough is hardened.
  5. Melt the dark chocolate using the double boiler method. 
  6. Remove the popsicles and dip in the chocolate immediately. Shake to remove any excess chocolate.
  7. Place on a bread rack with parchment paper lined below to catch any drips. 
  8. Return to the freezer for 15 minutes to set.

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