Pecan Chickpea Cookie Dough Bites
Recipe courtesy of Dawn Jackson Blatner, RDN, on behalf of the American Pecan Promotion Board
Ingredients
- 1 cup raw pecan pieces
- 1 can chickpeas 15 ounces, rinsed and drained
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chips
Instructions
- In blender or food processor, blend pecan pieces, chickpeas, vanilla extract, cinnamon and sea salt 3-5 minutes, scraping down sides occasionally, until smooth and creamy.
- Fold in dark chocolate chips.
- Form into 24 cookie dough balls. Eat as-is; no baking required.
Notes
Store leftovers in airtight container in refrigerator 5 days or freeze up to 3 months.