Salted Chocolate Chip Chickpea Cookies

Salted Chocolate Chip Chickpea Cookies
One of my best friends was telling me how she loves to indulge in something she called chickpea cookie dough. From cauliflower pizza to zucchini noodles, nothing really surprises me anymore – but cookie dough and chickpeas…this really peaked my interest. With holidays approaching, I decided to do a quick google search and was amazed how much the recipes truly looked like cookie dough. I had to try it! I first tried Erin’s recipe which was delicious! Using that as a starting point, I created a gooey chocolate chip cookie that will fool just about anyone! No one would believe these are grain/oil free and packed with good for you ingredients. These cookies won’t do much rising but they taste like fudgy cookie dough.With added course salt on top, it is really hard to eat just one. Hope you love them!

Salted Chocolate Chip Chickpea CookiesSalted Chocolate Chip Chickpea CookiesSalted Chocolate Chip Chickpea CookiesSalted Chocolate Chip Chickpea Cookies

Ingredients:

• 2 1/2 cups cooked chickpeas
• 1/4 tsp baking soda
• 1 egg (can sub for flax/chia egg)
• 1/4 cup all-natural peanut butter
• 1/4 cup almond butter (can also use more peanut butter if you don’t have almond butter)
• 2 tbsp non-alcoholic vanilla (I used this one)
• small pinch of fine salt
• 1/4 cup + 2 tbsp pure maple syrup (I use the darkest variety)
• 2 tbsp coconut flour
• 1 cup 70% dark chocolate chips
• 1 tbsp course salt

Directions:

1. Preheat oven to 350 F. Line a large cookie sheet with parchment paper.Rinse chickpeas well and dry with towel.
2. In a food processor or high powered blender, blend chickpeas and baking soda until smooth. (about 1-2 minutes)
3. Add egg, peanut butter, almond butter, vanilla, small pinch of fine salt, maple syrup and coconut flour. Blend until completely smooth and combined. Transfer mixture to a bowl and fold in chocolate chips.
4. Using a cookie scoop, place dough onto baking sheet. Wet fingers and flatten until desired shape is achieved.  The cookies won’t change much in the oven.  Sprinkle each cookie with a pinch of course salt.
5. Bake for 12-15 minutes or until golden. Allow to cool and enjoy! Store in an airtight container for 1-2 weeks. I love them kept in the fridge!
Salted Chocolate Chip Chickpea Cookies

Sesame Peanut Chewy Bars

Sesame Peanut Chewy BarsI bought puffed buckwheat and quinoa recently to eat as a cereal for breakfast. I don’t know if any of you have tried this stuff, but it pretty much tastes like air. Out of frustration of wasting money on these products I decided to incorporate them into a granola-type bar.Just in this case, I swapped the ‘granola’ for puffed buckwheat- and I’m so glad I did. These bars make a perfect breakfast or snack as they aren’t overly sweet but leave you satisfied. The addition of sesame and ginger play on the savoury side of things so I highly recommend these to those absolutely crazy ‘non-dessert’ people out there. These come together super quick and stay nicely in the fridge or freezer. Hope you love them!

Sesame Peanut Chewy BarsSesame Peanut Chewy Bars
Sesame Peanut Chewy Bars

Ingredients:

• 1/2 cup pitted dates
• 2 tbsp honey or maple syrup
• 2 tbsp coconut oil
• 3/4 cup creamy peanut butter (all natural)
• 1/2 cup water (or more) to thin out peanut butter mixture
•1 tsp freshly grated ginger (optional)
• 2 cups puffed buckwheat (or your favourite gluten free cereal)
• 1/2 cup chopped peanuts
• 1/2 cup toasted sesame seeds
• 1/2 cup unsweetened shredded coconut
• 1/2 cup 70% dairy free chocolate, melted
• pinch of sea salt

Directions:

1. Line an 8 x 10 inch or 5 x 20 cm baking dish with parchment paper.

2. Process dates in a food processor until a paste forms.

3. Melt coconut oil, peanut butter, sweetener of choice, and ginger in a sauce pan over medium heat. Whisk until combined.

4. Once combined, whisk in your date paste. Use hot water as needed to thin out the mixture. It should almost look like caramel.

5. Remove from heat. Fold in your peanuts, puffed cereal, sesame seeds and coconut.

6. Press your mixture into baking dish and allow to firm up in the fridge or freezer for at least an hour. Remove from the cold, and drizzle on melted chocolate then sprinkle with sea salt. ENJOY!

Sesame Peanut Chewy BarsSesame Peanut Chewy BarsFullSizeRender

Sesame Peanut Chewy Bars

DIY Banana Pops

DIY Banana Pops | Clean Eating Goddess
Hey guys!
Sorry for only getting this post up now but it has been very hard to concentrate because Zach and I got engaged! I am so happy! I will refrain from writing the typical cheesy lines every engaged girl says but, I do feel all of those things. I am so looking forward to this exciting year- now, back to the food!

So, I’ve seen a lot of banana pops all over the internet that are mostly just dipped in chocolate and then decorated with sprinkles-boooooorinnggggg. When you think about all the amazing combinations that go well with bananas, the possibilities for this healthy summer treat are endless. Although chocolate makes a great sticky base for a variety of toppings, pure maple syrup and peanut butter do the trick as well. You can mix and match these toppings to your liking or even add your own! The possibilities are truly endless and most importantly, delicious! This is also an amazing activity to do with your kids or at a party. So easy to do, and made in minutes. It’s never been so easy to get your nutrients in a tasty, naturally sweet dessert. I know you’re going to love this one!


 

Here are my top 5 favourite combinations:

70% dark chocolate, unsweetened shredded coconut & goji berries

a perfect way to get your superfoods! Simply drizzle melted chocolate and sprinkle toppings.

pure maple syrup, cinnamon, maca & chia

drizzle maple syrup over the banana and spread with a back of a spoon. The sprinkle with toppings.

peanut butter, honey & granola

Loosen stiff peanut butter by whisking with hot water until it becomes more liquid. Spread over banana and drizzle with honey and granola.

70% dark chocolate, cinnamon & maple flakes

Drizzle or dip in melted chocolate and sprinkle with cinnamon and maple flakes.

peanut butter, dark chocolate & maca

Coat with peanut butter that has been whisked with hot water (to make it spreadable), drizzle with melted chocolate and sprinkle with maca.

70% dark chocolate, unsweetened shredded coconut, peanuts & sea salt

Coat in melted dark chocolate, sprinkle coconut, chopped peanuts and a pinch of sea salt.
DIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating Goddess

Ingredients:

• bananas (cut in half)
• popsicle sticks
• toppings of choice: peanut butter, dark chocolate, unsweetened coconut flakes, peanuts, honey, granola, goji berries, cinnamon, maca, chia, maples flakes etc..

Directions:

1. Cover a large baking sheet with parchment paper. Slice bananas in half then peel. Place on baking sheet.
2. Insert popsicle stick half way through each banana.
3. Prep toppings and decorate!
4. Place in freezer for at least 3-4 hours.
5. Eat and enjoy!
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