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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5-Minute Vegan Caramel Dip

I most definitely do not follow a vegan diet (but if that’s what works for you, more power to ya!). I do, however, absolutely LOVE recipes that are quick, easy, healthy, and use a simple list of simple ingredients. Cue this dip! It works for both kinds of people :)

When I asked my mom to try it, she said, and I quote, “You could literally jar this.” I promise you… it really is THAT good!

What you’ll need:

• 1/4 cup coconut oil, melted

• 1/4 cup maple syrup

• 2 small pitted dates

• 3 TB raw cashews

• 2 TB almond butter

• cinnamon, vanilla extract, and sea salt, to taste

Blend everything together in a high speed blender and DEVOUR! You can cover and store this in the fridge for up to a week as well, just be aware that it firms up pretty good so you may want to let it sit out for a few minutes when you go back to eat it.

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serve it up with…

• apples

• bananas

• pears

• grapes

• pretzels

• drizzle on popcorn

• cinnamon sugar pita chips

• ice cream

• nuts

• drizzle on pancakes or waffles

• cheesecake

• brownies

• yogurt

• pictured here is a pumpkin KBosh Foods pizza crust baked into ‘crackers’

And the list goes on!

Comment if you have any other dipping ideas :)

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Strawberry Bliss Balls

Protein, energy, and fat balls are some of my favorite snacks to have prepped in the fridge. I’ve made so many different flavors and varieties, and the options are nearly endless! These “Strawberry Bliss Balls” are perfect when you need a sweet bite in the afternoon to hold you over.

What you’ll need:

• 1 cup mixed raw almonds/cashews

• 2 pitted dates

• 2 TB coconut oil

• 1/2 cup freeze-dried strawberries

• 3 TB mixed hemp/flax seed

• 2 TB coconut flakes + more for rolling

• 1/4 cup nut butter

• dash of vanilla extract

• optional: 1 scoop vanilla protein powder
  

Pulse everything in a food processor until well combined. Roll into balls, roll in coconut flakes, and store in an airtight container in the fridge for up to a week!

**TIP: I like to make the balls different sizes, in case I’m more hungry at certain times than others.

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