There has been a trend permeating social media and even some major grocery stores about “dessert hummus” recently. Yes you heard me correctly dessert (like chocolate, vanilla, snicker-doodle, caramel,etc) with your favorite savory bean spread. I had seen it on Instagram but never in person until recently on a trip through Costco. One of the sample ladies was giving here pitch about brownie hummus; intrigued I looked at the packaging, saw that it was Vegan and tried it. I was pleasantly surprised with the taste but after looking through the ingredients lists I was not happy about how much added fat (from coconut oil) and sugar (brown, white, and confectioners). So I thought I would try to recreate this delightful surprise at home.
A few days later when I actually got around to testing this “dessert hummus” my husband had asked if we had any chocolate chip cookies in the freezer or snack drawer. Looking at the chickpeas in the food processor, I figured I would try to make a dough from these versatile little legumes.
Blending the chickpeas with a nut butter (in traditional hummus, it’s tahini) creates a smooth rich texture. I decided to use creamy peanut butter and a little bit of plant based vanilla yogurt. That base gave me a great texture to add in other flavors. It was like having peanut butter cookie dough without any flour. From this point adding in a heap of chopped medjool dates and some quality dark chocolate chunks gave this dough an incredible resemblance to raw chocolate chip cookie dough. Without the traditional flours, eggs, butter, and cups and cups of brown sugar.
This dough is NOT FOR BAKING, trust me I tried it was not a pretty cookie. This dough is for those people who growing up always asked to lick the bowl of batter when their mom was baking, would eat toll-house directly from the package, or devoured cookie dough ice cream.
Not only is this treat salmonella free, one might even call it healthy…or at least healthier. It is loaded with
- Protein
- Fiber
- Healthy fats
- Minerals
- Antioxidants (I mean this might be a stretch but dark chocolate is all antioxidants right?)
In my opinion it is especially good cold, it gives the dough structure and the chocolate chips that satisfying bite. Whether you like it scooped out of a jar, or rolled into a log and portioned this whole foods version of your favorite guilty will delight your sweet tooth.
No-Bake Date & Chocolate Cookie Dough
When your craving for raw cookie dough sets in...reach for this easy, protein packed and gluten free cookie dough. Keep it in a jar in the fridge or roll into a log and slice off a piece from the freezer whenever you need something sweet and chocolaty.
Ingredients
- 1 c. no salt chickpeas rinsed & drained
- 1/2 c. creamy peanut butter
- 1/8 c. plant milk
- 1/4 c. vanilla (plant based) yogurt I like Kite Hill & Silk brands
- 1/2 tbsp. cacao powder (optional)
- 1-2 c. chopped medjool dates depending on sweetness preference
- 1-2 c. chopped dark chocolate/ chocolate chips depending on your sweetness preference
- pinch sea salt
Instructions
-
In a food processor add the chickpeas, peanut butter, plant milk, yogurt, and cacao powder. Blend until well combined
-
Move the cookie dough base into a small bowl. Add in the chopped dates, chocolate, and pinch of salt. Fold into the dough until you find your perfect sweetness level. Store in an airtight jar or make a cookie dough roll in wax paper and keep in the fridge until your next craving hits!
Recipe Notes
The amount of chopped dates and chocolate that you add is really a personal preference. If chunky dates are not your thing you can always blend some or all of the dates into the dough, which creates a more even distribution of sweetness.
Leave a Reply