I’m trying to not eat sugar or gluten for awhile. I’m also not interested in not eating dessert, so you see my dilemma. I tried to go Paleo, but that involves a lot of meat and no cheese or beans. No thank you. If I’m not eating cake or bread you better let me eat hummus and a little cheddar, man. Priorities.
This is delicious. I know it sounds weird. Just trust me. This is a brilliant base for all kinds of concoctions I’m making up in my head…stay tuned.
Peanut Butter Coconut Cookie Dough
1 can chickpeas
2 Tablespoons peanut butter
2 Tablespoons unsweetened almond milk (or milk of your choice)
2 Tablespoons unsweetened shredded coconut
2 droppers full vanilla stevia (I use WF 365 brand), or to taste
Bust out your blender. Rinse and drain those peas good. If you’re fancy and don’t have a toddler screaming for scrambled eggs, you can pop the peas out of their shells and discard (this makes the dough extra creamy). Shells on doesn’t bother me one bit. Add peas, peanut butter, and stevia and blend away. Add almond milk little by little until you get desired consistency. Stir in coconut.
Entire recipe is 700 calories. I take half and make it a big evening treat. Enjoy!