Posts Tagged ‘Dessert’

Chocolate Chip & Chickpea Squares

Cookies (7 of 11)

Chocolate chips and Chickpeas- strange combination, right? WRONG! When these two get together, magic happens. I love chocolate! What girl doesn’t? (my sister Maggie disliked chocolate for the longest time… sometimes I don’t think we’re related)

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So back to me loving chocolate… as much as I like chocolate straight-up (no chaser, pun intended)- our grocery budget (that reminds me, maybe I should do an updated budget post?) doesn’t leave us much room to buy expensive chocolate bars made with the finest ingredients. Enter: store-brand chocolate chips. Now as delicious as these little morsels are, they just don’t cut it on their own.

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And chickpeas never really satisfied my “I NEED SOMETHING SWEET” craving… until now. This recipe is brought to you by Katie over at Chocolate Covered Katie. The girl is genius in making healthier, yet still delicious (and VEGAN!) desserts! Katie calls this dessert “Deep Dish Cookie Pie”- I call it delicious! I made a few changes to her recipe- and here’s the Cooper-fied version.

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Chocolate Chip & Chickpea Squares

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These delicious little bites will satisfy a chocolate craving while providing an extra dose of protein, fiber and deliciousness! This is NOT your mama’s chocolate chip cookie- but it IS a rather delicious alternative! And- because there are no raw eggs in the recipe, you can eat as much batter as you wish!

Yield: 24 squares (see nutritional information at bottom)

Ingredients

  • 2 cans Chickpeas (drained and rinsed)
  • 1 c. Rolled Oats (I used gluten-free oats)
  • 1/2 c. Sugar (this amount works for us, you may use more or less!)
  • 1/2 Banana (I thawed half of a frozen banana)
  • 3 TBSP Canola Oil
  • 1 tsp. Vanilla
  • 1 tsp. Cinnamon
  • 3/4 tsp. Baking Powder
  • 1/2 tsp. Maple Flavoring
  • 2/3 c. Chocolate Chips

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Directions

  1. Preheat oven to 350.
  2. Put everything except your chocolate chips in a food processor (or a blender).
  3. Blend until a smooth batter forms.
  4. Scrape down the sides and add in a little bit of water as necessary to create a smooth paste. In the end, your “batter” will be about as thick as mashed potatoes.
  5. Add your chocolate chips (stir in by hand if you’re using a blender)*.
  6. Pour batter into a greased 9×11 pan, use your spatula to spread your batter evenly in the pan.
  7. Bake for 30 minutes, (edges will be slightly browned and they will be pulling away from the edge of your pan).
  8. Let cool for about 10 minutes before cutting into 24 squares.

*I just dumped in my chocolate chips after the batter was smooth and let the food processor go for a few more seconds to get everything distributed

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Check out these awesome stats on these tasty squares!

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Unbelievable Blondies

You might think we’re insane after you read this recipe, but just trust us here, you should try this recipe.

Unbelievable Blondies

milletsalad (4 of 5)

These “blondies” contain chickpeas. Remember in our last post, Millet + Chickpea Summer Salad, when I mentioned that I had a weird craving for chickpeas? Well… let’s just say that I dove off the deep end. And the results are absolutely delicious. These “blondie” recipe is lightly adapted from Katie’s Snickerdoodle Blondie recipe over at Chocolate Covered Katie.

Ingredients

  • 1 can Chickpeas, drained and rinsed
  • 1/2 c. sugar
  • 1/4 c. ground flax seed
  • 3 TBSP Peanut Butter (or other nut butter)
  • 1 TBSP Pumpkin Puree (or applesauce)
  • 2 tsp. Molasses
  • 1 tsp. Baking Powder
  • 2.5 tsp. Cinnamon
  • 1/4 c. Water (optional- use to thin out batter)

Directions

  1. Preheat oven to 350, grease a 8×8 pan (or a 7×11 worked in our case!)
  2. Put all ingredients into a food processor, blend until smooth, adding water as needed until you get a thick batter.
  3. Gently stir in any mix-ins such as chocolate chips, mashmallows, other candies (peanut butter cup pieces would be DELICIOUS in this!)
  4. Bake for 30 minutes, until “blondies” are almost finished- they’ll firm up as they cool!

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If you clicked on over to Katie’s recipe, which we highly suggest you do, you’ll see that we only made a few changes from her original recipe. We didn’t have vanilla, baking soda or applesauce. We also reduced the sugar in the original recipe!

If you don’t think we’re crazy enough already, this tasted absolutely delicious straight out of the food processor. I’m pretty sure it would be a great dip for apples, pretzels or for any other dippable food.