I never thought I’d be one to count them, but in the weeks leading up to and post surgery I have to admit it’s been helpful. Largely because I don’t particularly crave protein or large meals and simply eating by calories alone, my protein intake wasn’t nearly high enough for my goals or to help my body go in to major repair mode.
A lot of days, it still takes some finagling for me to figure out how to eat enough protein, but the fact that I haven’t gained a pound and haven’t run a mile, let alone walked more than 1, tells me something is right with the formula my trainer provided.
What I am always able to eat enough of is chocolate.Why not make my chocolate even better by recreating that cookie dough taste using BEANS!!! I swear if you haven’t ever tried this, you’ll be floored. Why it tastes like cookie dough I can’t even explain, I’m a runner, not a chef remember. It’s heaven.
I have zero control around heaven.
Thus I decided to turn that dough in to bites, so I would automatically be portion controlled.
Cookie Dough Chickpea Energy Bites
I made a massive batch and to be honest, I’d recommend smaller, ha! I thought I was saving time, so I’m sharing here a half recipe of what I made. These freeze ok, but not fabulously anyways.
- 2 Cups chickpeas
- 4 TBSP applesauce
- 1/4 cup salted almonds (chop first in processor)
- 1/2 cup almond butter
- 1/2 tbsp himilayan salt
- 1/2 tsp cinnamon
- 1 scoop vanilla plant based protein powder
- 2 TBSP maple syrup
- Optional: 1 tbsp cocao butter
- 1 cup Enjoy Life Dark chocolate chips
While I used the Vitamix, it would again have been easier in my food processor…I was being lazy.
- Add almonds to food processor and chop away (can skip this and use salted almond butter)
- Remove almonds and pour in the chickpeas
- You don’t want to create a soup, just getting the chickpeas blended
- In a large bowl, combine all ingredients and stir
- Place in fridge for 20-30 minutes, you know enough time to go read a few blogs
- Using a cookie scoop, scoop them out and on to wax paper
- They aren’t perfectly round, but it’s easy and really…well I think you’ve seen the trend here
- You can layer them in a tupperware container with wax in between
- Keep in the fridge
Makes roughly 30 balls using the scoop
3.7 grams fat
9.8 grams carbs
3.6 grams protein
Have you ever made a dessert with chickpeas?
Are you a lazy cook? Just me?
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