During this lockdown period, I have heard a lot of friends mention how snakish they have become. I have also found myself scratching around the kitchen in search of a little nibble more often. While I have no problem with eating in-between meals, I want to try to keep these food items as healthy as possible.
Chickpea cookie dough bites are one of the snacks I’ve been loving during this lockdown. They are super yummy, really easy to make, healthy, and high in protein and fiber! You can coat them in melted dark chocolate for a richer dessert or add some nuts for extra crunch.
Protein bomb cookie dough bites
These chickpea cookie dough bites are super yummy, really easy to make, healthy, and high in protein and fiber!
Ingredients
- 1 can chickpeas, drained
- 1/2 cup Wazoogles Vanilla Protein Powder
- 2 Tablespoons peanut butter
- 2 Tablespoons date syrup or paste
- 1 teaspoon vanilla essence
- 1/4 teaspoon salt
- 1/4 baking soda
- 1 packet Wazoogles Chocolate Bombs
- 1 slab Cocoafair dark chocolate
- 1 teaspoon coconut oil
Instructions
Line a baking sheet or flat plate with wax paper or a silicone mat.
Blend the chickpeas in a food processor until powdery and smooth. Use a spatula to scrape down the sides.
Add the remaining ingredients (except for the Chocolate Bombs) and process it until a ball of dough forms in the processor.
Scoop it out into a bowl and add the Chocolate bombs. Mix it into the dough.
Use a Tablespoon and scoop the dough into your hands, roll it into a ball and place it on the sheet. Place in the fridge to cool while you make the chocolate sauce.
Heat a small pot inside a bigger pot of water (a double boiler). Melt the chocolate and coconut oil in the small pot.
Use a wooden spoon to dip each cookie dough ball into the melted chocolate. Let excess chocolate drip off before placing back on the sheet.
Place in the fridge to set the chocolate.
Notes
Mix a ball with flour, flatten and pop into the air fryer for a delicious cookie!
