Pumpkin Spice Breakfast Chickpea Cookie Dough
Ingredients
- 1 small can chickpeas (half a 400g can)
- approx 1/4 cup pumpkin purée
- pumpkin pie spice, to taste
- cinnamon, to taste
- 1-2 tbsp pip & nut pumpkin spice almond butter
- 2 tbsp oats or almond flour (or more to be thicker)
- 1-2 tbsp maple syrup
- handful of raisins
- vegan white chocolate
Preparation
Wash and drain the chickpeas, then blend in a food processor with the ingredients except the raisins and white chocolate until smooth.
Fold in the raisins and chocolate.
