Hi friends! Today I tried making 4 creative dessert recipes using canned chickpeas as the main ingredient! These vegan chickpea dessert recipes are now some of my go-to’s especially because chickpeas have a lot of great nutritional value. Plus I’m able to still enjoy some decadent desserts…Hope you enjoy!
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*MY KITCHEN ESSENTIALS*
Vitamix: https://amzn.to/2ruXGZ8
Crux Air Fryer: https://amzn.to/2CZD9P4
Instant Pot: https://amzn.to/2PEEzoo
Kitchen Aid: https://amzn.to/2RIn6O9
Food Processor: https://amzn.to/2PAZbh5
Double Chocolate Chip Cookie Dough:
1 can chickpeas (drained and rinsed)
1/4 cup gluten free oats
1/3 cup cocoa powder
1/4 cup sunbutter* or nut butter
1/4 cup maple syrup
2 tbs unsweetened apple sauce
1/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1/8 tsp almond extract (optional)
1/2-1 cup vegan chocolate chips (really just however many you want)
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Place all ingredients except the chocolate chips in a food processor and blend until thick and smooth. (I use this one and its absolutely amazing! [https://amzn.to/2PAZbh5](https://amzn.to/2PAZbh5%E2%80%8B) ) Scrape down sides if needed and blend again. Take out the blade and mix in chocolate chips. Transfer to a bowl! Enjoy it by the spoonful, dip a gf pretzel in it, or form into cookies/ place in skillet or baking pan and bake it!
BAKING INSTRUCTIONS:
Preheat oven to 350. For cookies, form into balls, place on cookie sheet and bake for 7-10 min. For cookie skillet, place dough in skillet or baking dish and bake for 10-15 min.
Cake Batter Cookie Dough:
1 can drained and rinsed chickpeas
1/4 cup oats
1/4 cup JOI Cashew Base
1 tbsp unsweetened applesauce
1 tbsp vanilla extract
2-4 tbsp maple syrup
1/8 tsp baking soda
1/4 tsp salt
Vegan Rainbow Sprinkles
Vegan White Chocolate Chips
DIRECTIONS:
To a food processor, add in all ingredients minus the sprinkles and white chocolate chips. Blend together until smooth. Mix in sprinkles and chocolate chips. You can either eat it as is or bake it into a cookie skillet!
Baking Directions: Preheat oven to 350 F. In a skillet or parchment lined baking dish spread the dough evenly and bake for 15-20 minutes.
Salted Caramel Cookie Dough:
1 can drained and rinsed chickpeas
12-15 medjool dates (pitted)
¼ cup oats
1/3 cup sunbutter
1 tsp vanilla extract
¼ tsp almond extract
1/4-1/2 tsp salt
DIRECTIONS: If your dates are hard, soak them in hot water for at least 5 minutes. Place all ingredients in a food processor and blend until smooth adding salt as needed! Enjoy by the spoonful or with fruit!
BONUS TIP:
*These can easily be baked into a skillet cookie or cookies by simply adding ¼ cup more oats, ½ tsp baking soda, ½ tsp baking powder! It’s important to note that if you do this and use sunbutter, the batter and cookie WILL turn green due to the chemical reaction from the chlorophyll in the seeds and the baking powder/soda! It will still taste amazing! You could also add in chocolate chips or nuts as well!
Chickpea Chocolate Bark:
1 can chickpeas
1/4 cup pecans (optional)
1/4 cup pretzels (optional)
1/2 cup chocolate chips
2 tbsp nut or seed butter
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Preheat oven to 400. Drain and rinse chickpeas. Spread evenly on a baking tray and bake for 30-40 minutes or until crispy and golden brown. Add the pecans to the tray for the last 5-10 minutes. Melt the chocolate and nut butter in 30 second intervals. Stir in the chickpeas, pecans and pretzels until coated. Spread evenly on parchment paper and freeze for 15 minutes. Enjoy! Store leftovers in fridge or freezer.
SOME OTHER VIDEOS YOU MIGHT ENJOY:
? Crispy Air Fryer Tofu 4 Ways: https://youtu.be/NJSsplwB3LY
? Epic Vegan Air Fryer Recipes: https://youtu.be/aj8gU5yns4E
? Vegan Cinnamon Rolls: https://youtu.be/D6QlsDe0MYw
? 3 Easy Vegan Breakfast Recipes: https://youtu.be/SR1TaXPErQ8
? Huge Vegan Grocery Haul: https://youtu.be/25XBNntF3hY
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