CHICKPEA COOKIE DOUGH
with macadamia nuts and dark chocolate
1 can (400 g) or 1 1/2 cups chickpeas, drained and rinsed
1/2 cup peanut butter
1/2 cup maple syrup
2 tsp vanilla extract
1/8 tsp sea salt
1/3 cup dark chocolate, rough chopped
1/3 cup macadamia nuts
In a food processor, combine chickpeas, peanut butter, maple syrup, vanilla extract, and sea salt. Blend until smooth. Taste and adjust sweetness as desired.
Add in dark chocolate and macadamia nuts and pulse until they are your desired size.
Eat with cookies and fruit. Keep covered in refrigerator for up to 5 days.
Leave a comment, and don’t forget to tag your pictures #SHUPESSOUPS on instagram. I am excited to hear from you. Happy growing,cooking, and fermenting!
Byeee,
Morgan
