1 1/2 cup chickpeas, drained and rinsed
1/3 cup cashew butter
4 Medjool dates
2 tablespoons almond milk
1 tablespoon ground chia seeds or coconut flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup dark chocolate chips
Place the dates a bowl filled with hot water to soak for 5-10 minutes.
Take the drained and rinsed chickpeas and lay them on kitchen towel set flat on the counter. Fold half of the towel over the chickpeas and gently message them between the fabric. This will cause most of the skins to be either fully or partially removed. Simply pick the skins off and discard.
In a high-speed blender combine all the ingredients except the chocolate chips. Use the temper to get the mixture going; blend until smooth.Pour the dough into a airtight container and mix in the chocolate chips.
Enjoy straight from the container or keep in the fridge for a week. If portioned out, the cookie dough can be stored in the freezer for a month for when a sweet craving strikes.
To grind chia seeds I use a coffee grinder or nutribullet.
In place of ground chia seeds you can use coconut flour. For the smoothest texture, take the skins of the chickpeas. The cookie dough is best if eaten cold from the fridge or freezer.
Find it online: https://nourishedbynutrition.com/chickpea-cookie-dough/