Chickpea Cookie Dough Balls
Ingredients
- 1/2 can chickpeas, washed + drained
- 1 heaped tbsp nut butter
- 2 tbsp ground almonds
- 1 tbsp oat flour
- 1-3 tbsp maple syrup
- vegan chocolate chips
Preparation
Place ingredients (apart from choc chips) in a food processor and mix until smooth, adjusting amounts until you get a cookie dough texture (will form a large ball) and to taste (ie more sweetener)
Stir through the chocolate chips and roll into mini balls, place half the balls in the freezer and the rest in the fridge overnight
For the nice cream: 2-3 frozen bananas, dash of vanilla powder, 1/2 tsp vanilla extract, dash of plant mylk, frozen chickpea cookie dough balls
Blend your bananas, vanilla and mylk until smooth (doesn’t matter if it’s too runny)
Stir through the frozen chickpea cookie dough balls
Pour into a silicone loaf tin or lined loaf tin and place in the freezer for 1 - 2 hours (i did 2 but it got v solid)
Scoop out the nice cream and serve in a bowl with some of the refrigerated cookie dough balls and fruit of your choice
