dessert

Flourless Chickpea Blondies


The first time that I made this recipe marks the first time that I… peeled an entire can of chickpeas! It was tedious 🙃 but worth it! I don’t know that I’ll take the time to do it very often (or ever again), but it does result in a smoother product when the chickpeas get blended together.

I don’t bake things very often either, but these were super yummy and come together pretty quick! (if you don’t peel the chickpeas) 😉


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Yield: 6-8 blondies

What You’ll need:

  • 1 15-oz can chickpeas

  • 1/2 cup peanut or other nut butter

  • 1/3 cup ground flax

  • 1/3 cup honey or maple syrup

  • 1 tsp cinnamon

  • 1 tsp vanilla extract

  • 1/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1/3 cup mix-ins (chocolate chips, coconut shreds, chopped nuts, etc.)

  • optional: 1-2 scoops collagen peptides (does not change flavor or texture, just adds protein)

Directions:

  1. Preheat oven to 350F.

  2. Rinse and drain chickpeas. Blend in a food processor or high-speed blender until smooth.

    • Optional: before blending, peel the skin of each chickpea. This will result in a smoother product and makes the chickpeas easier to digest as well.

  3. Add nut butter, honey or maple syrup, and vanilla extract and blend again until smooth.

  4. Add flax, cinnamon, baking powder, and baking soda and blend again until smooth.

  5. If needed, add 2-4 TB liquid (milk, water, etc.) and blend until the batter is dense and smooth, but not runny.

  6. Stir in chocolate chips and/or other desired mix-ins. Do not blend.

  7. Pour batter into a greased 8x8 baking pan and bake for about 20 minutes, until batter is no longer wet or sticky.

  8. Allow blondies to cool and cut into 6-8 pieces. Drizzle with nut butter if desired.

    • I stored mine in the fridge for a cool treat. They were gone in 2 days, but should last up to a week!

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Cookie Dough Protein Balls


Quarantine 2020 had me in the kitchen lots 👩🏼‍🍳 and this is one of the recipes I threw together out of boredom and curiousity!


They’re kind of a spin off of my most popular blog recipe: Easy Chickpea Cookie Dough. I’m a really big fan of anything cookie dough 🙂


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These come together in just a couple of minutes, and I suggest letting them chill for at least 30 minutes before eating them… if you can wait!

You can omit the protein powder if you don’t have any, but you’ll need to add extra oats or flax. I use Nuzest, and I truly will never use any other protein powder. It’s a vegan pea protein, and it’s so good that I eat it by itself mixed with water as “protein fluff”... every single day!

You can add any “mix-ins” you want; you’re certainly not limited to chocolate! Chopped nuts, coconut, raisins, or anything else that you like.


What you’ll need:

  • 1 can (15-oz) chickpeas, drained and rinsed

  • 1/4 cup nut butter

  • 2 TB ground flax

  • 1/4 cup oats or oat flour

  • 1 serving vanilla protein powder (this is the one I use)

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon

  • 1/4 tsp sea salt

  • 1/2 cup chocolate chips or chunks


Directions:

  1. Place drained and rinsed chickpeas into a food processor or high speed blender and pulse until smooth.

  2. Place the rest of the ingredients except for the chocolate into the food processor or high speed blender and pulse until smooth and well combined. You may need to scrape down the sides periodically.

  3. Transfer the dough into a bowl and fold in the chocolate (and anything else you want to add in).

  4. Roll the dough into balls and place on a plate or baking sheet.

    • Note: I like to use about a 2 TB (1/8 cup) scoop when scooping the dough out of the bowl to roll.

  5. Allow the balls to chill in the fridge for at least 30 minutes before serving for maximum palatability.

  6. Store in an airtight container in the fridge for up to a week, or in the freezer.


discount code: KYLAK15



Frozen Chocolate Protein Cookies


Fridge and pantry clean-outs always have me creating new recipes and combinations, and these little ‘cookies’ are no exception!

They’re really high in protein and fiber, and you can sprinkle any garnish on top that you like… powdered sugar, shredded coconut, chocolate chips, etc. Or you don’t have to add anything if that’s your style!

The collagen peptides are completely optional as well. Adding them won’t change the taste or texture of the cookies, but it will add some extra protein. Collagen is the most abundant protein in our bodies, and taking it is great for hair, skin, nails, joints, and even your gut. I use THESE ones!


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WHAT YOU’LL NEED:

  • 1/2 cup canned pumpkin

  • 2 scoops (1 serving) chocolate Nuzest protein powder

  • 2-3 TB coconut flour

  • 3 TB ground flax

  • 3 TB cocoa powder

  • Dash of maple syrup

  • Optional: 1 scoop collagen peptides

DIRECTIONS:

  1. Mix all of the ingredients together in a small mixing bowl. Add 2 TB of coconut flour to start, and gradually add in up to another TB until the batter consistency is only slightly sticky.

  2. Spoon rounded scoops of batter onto a baking sheet or plate lined with parchment paper. Flatten gently and sprinkle topping, if desired.

  3. Let cookies sit in the freezer for at least 1 hour. Enjoy!


discount code: KYLAK15



Pumpkin Cookie Dough Hummus

I don’t know about you, but every time fall rolls around, I’m making a recipe like this at least once a week! It’s great any time of the year, but fall means ALL things pumpkin… right?


This recipe makes a “hummus” texture, but see the recipe below to turn it into pumpkin chickpea cookie dough in one easy step!

In hummus form, spreading it on a mini Western Bagel pumpkin bagel is DREAMY. Use discount code KYLA if you want to check them out!


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What you’ll need:

  • 1 can chickpeas, rinsed & drained

  • 1 cup pumpkin purée

  • 1/4 cup nut butter

  • 3 TB maple syrup

  • 1/4 cup nut milk

  • splash of vanilla extract

  • generous sprinkling of cinnamon

  • dash of pumpkin pie spice & sea salt

  • optional: 1 scoop collagen peptides**

For a thicker consistency like chickpea cookie dough:

  • add up to 1/2 cup of coconut flour and/or ground flax (pictured is the texture without these)


Directions:

  1. Blend everything in a high speed blender or food processor & adjust any liquid, sweetener, thickener, etc. as needed.

  2. Stir in chocolate chips or other mix-ins & enjoy! Store in the fridge for up to one week.

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**Adding collagen peptides will not change the flavor or texture at all. It completely dissolves and will only add protein.

I use Further Food collagen; discount code FINDINGBALANCE!

If you’re unsure of what collagen is or does, I wrote a whole blog post about it and the benefits of taking it. READ IT HERE!



Easy Chickpea Cookie Dough

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Certainly one of my most popular recipes on Instagram is chickpea cookie dough. I’ve made countless versions, but this is a pretty simple base recipe that you can use to make a number of different flavor combinations!

It’s super easy, and I always just blend mine up in a high-speed blender.


 
I added chocolate chunks, coconut, and crushed pistachios to this batch.

I added chocolate chunks, coconut, and crushed pistachios to this batch.

 

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what you’ll need:

  • 1 can of chickpeas, rinsed

  • 1/4 cup of nut butter

  • 3-4 TB of maple syrup

  • 1/2 cup milk of choice

  • 1/4 cup of coconut flour (could also use almond flour)

  • 1/4 cup of pecans (or cashews or almonds)

  • dash of vanilla extract

  • lots of cinnamon

  • pinch of sea salt

  • OPTIONAL: 2 scoops collagen peptides

    • This won’t change the taste or texture at all, it just adds some extra protein— good for your hair, skin, nails, joints, and even your gut.

additional add-ins

  • chocolate chips, chopped nuts, candy pieces, coconut, dried fruit, etc.

Directions:

  1. Blend everything together, except for the pecans and additional add-ins, until smooth.

  2. Add in the pecans and pulse until incorporated to your liking. (I usually pulse them into very small pieces)

  3. Add in whatever extras your heart desires, and enjoy! Store covered in the fridge for up to a week… if it lasts that long :)

Notes: The dough tends to thicken in the fridge. Add more milk if necessary for desired consistency. If too much liquid is added, more flour or ground flaxseed can be used to absorb it. More flour can also be added for more of a “doughy” consistency.