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)
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.
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.
Chocolate Chip & Chickpea Squares
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)
Preheat oven to 350.
Put everything except your chocolate chips in a food processor (or a blender).
Blend until a smooth batter forms.
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.
Add your chocolate chips (stir in by hand if you’re using a blender)*.
Pour batter into a greased 9×11 pan, use your spatula to spread your batter evenly in the pan.
Bake for 30 minutes, (edges will be slightly browned and they will be pulling away from the edge of your pan).
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
Check out these awesome stats on these tasty squares!
Sorry we’ve been MIA lately. Life is busy. Daniel is taking 2 summer classes (an entire semester condensed to 8 weeks or so=LOTS of work). I’ve been busy working at the gym and hanging out with the triplets. I do have something rather exciting to share though!
For the past few months, I’ve been helping Martin Stein, CEO and President of UturnUptick Consulting, put together an eBook chock full of tips and ideas for successful business. After MANY revisions, cover designs, edits and e-mails, I am proud to say that Martin’s book, 99 Creative Ideas for Successful Prospecting is now available on Kindle, Nook and iBookstore! Martin (or Marty, as I know him) has been in the business world for over 30 years, and this book is his compilation of ideas, tips and advice pertaining to the world of prospecting.
Not sure what prospecting is? I had no idea either when I first started work on this project. To make a sale, you need a customer, right? Well, in order to find potential customers, you’ve got to get your name/business out there! This eBook is all about getting in front of the right people so that you can successfully sell your ideas, products or services. It’s more than just sales, it’s about making personal connections with people, and becoming the best that you can be! If you have any interest whatsoever, please, PLEASE check out this book! (Note: right now I only have the active link to the Amazon listing, but I’ll put up the Barnes&Noble (Nook) and iBookstore links soon!)
We’ve also experienced an abundant amount of zucchini from our garden, and this weekend, I felt the urge to make a delicious dip to eat with the tender, young squash.
I landed on a hummus recipe, and got to work. I decided to make my own tahini (sesame seed “butter”), and I think this hummus really shines because of that little extra step. And guess what? I made about 3/4 c. of tahini, and it cost $0.78 (plus whatever a drizzle of oil costs). But seriously, tahini for under $1? (If you go to the grocery, in the Mediterranean aisle, a 2.5 c. jar of tahini costs like $6)
- (optional) Toast your sesame seeds in a dry skillet over medium heat, stirring often until the seeds are slightly toasty and the scent of sesame fills your kitchen (although this is optional, I would HIGHLY recommend this step!)
- Grind 1 c. sesame seeds (hulled or unhulled) in your coffee grinder until the seeds are pulverized into a fine powder.
- Transfer the sesame powder to a bowl and slowly drizzle in olive oil until you get the desired consistency.
You could also do this in a food processor, but I would recommend using at least 2 c. of sesame seeds, unless you have an amazing food processor that can process minimal portions of foods.
(slightly adapted from this original recipe)
- 2 cans chickpeas, drained (save the liquid from 1 can of chickpeas)
- 2 cloves garlic, minced finely (I used jarred, sue me)
- 4-6 TBSP lemon juice (to taste)
- 4 TBSP homemade tahini
- 1-2 tsp salt (to taste)
- 3 TBSP olive oil
- black pepper to taste
- Add chickpeas, garlic, 4 TBSP lemon juice, tahini, 1 tsp. salt and 3 TBSP olive oil to food processor. Blend until smooth.
- Add in the liquid from the chickpeas to get your hummus to the desired consistiency.
- Add in extra lemon juice, salt or black pepper as desired.
- Serve with a drizzle of olive oil and a pinch of paprika for a colorful pop!