Details
10 min
vegan
Ellen
(BerlinKitchen)
Method
Drain and rinse the chickpeas (keep water). Add the chickpeas, peanut butter, vanilla powder, coconut palm syrup, chia seeds, salt and cinnamon to a food processor. Blend until smooth and creamy. Add the chickpea water (aquafaba) to reach desired texture. Add chickpea cookie dough mixture to a bowl and fold in the chocolate drops.? The cookie dough can be consumed without baking and will taste even better after it sets for a few hours in the refrigerator. Can be stored in an airtight container in the refrigerator for up to 4 days.
Ingredients
For 4 servings
- 1 Can Rapunzel chickpeas canned
- 125 g Rapunzel peanut butter creamy
- 1 tsp Rapunzel bourbon vanilla powder
- 2 ½ tbs Rapunzel coconut palm syrup
- 1 tbs chia seeds
- 1 Pinch Rapunzel atlantic sea salt
- 1 tsp Cinnamon
- 2 tbs water from Rapunzel chickpeas canned
- 100 g Rapunzel semisweet chocolate drops