Monday, August 19, 2013

Sweet and Spicy Chickpeas Part 2

If you missed my Spicy Wasabi Chickpeas last week, then you need to stop what you're doing right now and check it out... seriously... because now we're moving onto the sweetest of treats to round out this flavor combo!

But before we do, wanna take a Monday morning video break before we dive into today's recipe? Great, I thought so!

Ms. Abdul knows a thing or two about the glorious power of opposites! When you eat a spicy snack, you most definitely need a sweet indulgence to balance out the flavors! Today, we're making an amazing (and also conveniently vegan) Sweet Chickpea Cookie Dough? Fit Sugar hooked it up with this delicious recipe.

One of my all-time favorite past times is eating raw cookie dough. In fact, my mother had to shoo me out of the kitchen when she was making cookies because, if left to my own devices, I'd have a serious stomachache and she'd have no actual cookies.

Surprisingly enough, chickpeas (when combined with the right ingredients) can be doctored to taste like cookie dough. Granted, it's not the healthiest snack on my blog, but it sure beats buying the packaged stuff with an ingredient list you can't even pronounce!

You'll need vanilla extract, agave nectar, chickpeas (or garbanzos), a small container of natural peanut butter and cacao chips (I found mine at Whole Foods).
In a blender or food processor, add 1 can of chickpeas (after washing and patting dry with a clean towel).
Add 1/3 cup of peanut butter...
2 Tbs. of agave nectar...
...and 1 1/2 tsp. of vanilla extract.
Now blend until all the chickpeas have been broken up and the dough is nice and smooth.
Transfer to a mixing bowl and add in 1/3 cup of cacao nibs (aka. "vegan chocolate chips"). Remember to refrigerate the leftovers! 
Enjoy tricking your friends into thinking you whipped out the real stuff!

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