Flourless Chickpea Blondies

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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)

  • Further Food discount FINDINGBALANCE

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

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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. 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.

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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.

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Frozen Chocolate Protein Bites

I make a lot of different protein balls (you can find some recipes here), but these guys are perfect for the warm weather that is finally making its way in!

They’re frozen treats that’ll keep you cool, but each one has almost 5 grams of high quality plant protein, too! It’s a win-win :)

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Yield: 8 bites

Ingredients:

• 2 scoops (1 serving) Nuzest protein powder

  • Chocolate, vanilla, or natural will work

• 3 TB coconut flour

• 2 TB ground flax

• 2 TB nut butter

• 2 TB agave or maple syrup

• 1 TB cocoa/cacao powder

• Dash of cinnamon

• ~1/4-1/3 cup water or milk

• Coconut shreds

Directions:

1. Mix protein, flour, ground flax, nut butter, agave, cocoa powder, and cinnamon together in a bowl.

2. Slowly add water until the dough is wet throughout and becomes a bit sticky.

3. Separate evenly into an ice-cube tray, and sprinkle coconut shreds (or other topping) over each.

4. Freeze for at least 1-hour. Enjoy!

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Easy Chickpea Cookie Dough

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.

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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.

    • I use Further Food and my discount code is FINDINGBALANCE

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.

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