These no bake, vegan (or not!) cookie dough balls are protein packed and super delicious. You can make them gluten-free by substituting coconut flour for regular flour.
- 1C chick peas, drained (keep the liquid!)
- 2/3C cashew butter
- 1/4C sweetener, I used Agave but maple syrup would work well too
- 1/2T vanilla
- 3-5T flour
- dash of salt
- Chocolate (vegan or regular, up to you!)
First line a flat baking sheet with parchment paper. Then mix the chick peas, cashew butter, agave, vanilla, flour and salt in a food processor, vitamix or blender. It's likely to be sticky so I recommend having extra flour on hand. Then roll the dough into balls and line on your parchment paper, pop in the freezer for 20-30 minutes.
Take your chocolate and melt it down. I recommend using a glass bowl and placing it in a pot of boiling water. This ensures the chocolate doesn't burn. Take your frozen cookie dough balls out of the freezer and roll in the chocolate.
Add back to your pan and put back in the freezer until frozen. Store in an airtight tupperware in the freezer and enjoy whenever you please!