Made with chickpeas and almond butter, this no-bake cookie dough is made to eat straight from the bowl. The aquafaba (a fancy word for the liquid in the bean can) gives this the consistency of cookie dough without the egg, making it safe for raw snacking.
Makes 5 servings at 3 oz each
- 1 can garbanzo beans, reserve liquid (aka aquafaba)
- 1/2 cup almond butter*
- 1 tablespoon agave nectar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Drain beans and reserve liquid. Pulse beans in a food processor or blender on low speed. Slowly add chickpea liquid, using just enough to make beans smooth but not wet and runny. Add almond butter, agave nectar, and vanilla, then process until just combined.
Remove from food processor and add chocolate chips. Mix in by hand until incorporated. Refrigerate for at least 3 hours before serving. Hold cold up to five days.
Serving suggestions:
Simply dip with pretzels or hearty fruit slices
Roll into truffle-sized balls and dust with cocoa powder
Use for a filling in cupcakes
*Can be substituted with any nut butter of choice.