Vegan, Healthy & Super Easy
Chocolate-Coffee Cookie Dough
Raise your hand, if you licked out the bowl when your mom made a cake when you were a kid. I was one of those kids that loved the dough so much that only half of it ended up in the baking pan. And I have to admit that even today I can’t keep my hands off cookie and cake dough. So I was thrilled when the cookie dough trend came up – a cookie dough that’s meant to be eaten before it’s baked? A dream come true! This version also does not need any industrial sugar, making it a perfect healthy dessert 🙂-Natascha
Nutrition:
per serving:
380 Kcal (9.4 g Fat | 68.2 g Carbs | 11.8 g Protein)
380 Kcal (9.4 g Fat | 68.2 g Carbs | 11.8 g Protein)
You need
- 1 Can Chickpeas
- 5 Dates
- 1 TBSP Almond Butter
- 2 TBSP Baking Cocoa
- 1 Banana
- 2 TBSP Cacao Nibs
- 100 ml Coffee
- 1 TBSP Peanut Powder optional
Here’s how to do it
- Drain the chickpeas and add them to a blender.
- Tip: collect the liquid in a container – you can beat it until stiff and use it as an egg white substitute for a vegan chocolate mousse!
- Pit the dates, and add them to the chickpeas in the blender along with the almond butter, baking cocoa, the banana, the peanut powder, and the coffee.
- Blend until the desired consistency is reached. Finally, fold in the cocoa nibs.
- Tip: I add the coffee a little at a time so that my Cookie Dough doesn’t get too runny.
- And that’s it – pour Cookie Dough into glasses and serve.
Want more Cookie Dough?
Make sure to check out our Snickerdoodle version or a fruity cookie dough with filleted orange and granola.
