Chickpea Chows

Name: Chickpea Chows
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 15.5 oz can chickpeas, drained and rinsed; 2 tbsp (32 g) natural peanut butter; 3 frozen ripe bananas, 300 g; 1 tsp (5 g) liquid monk fruit; 1/2 tsp (2.5 g) almond extract; 1/2 tsp cinnamon; 1/4 tsp salt; 1/2 cup (60 g) PB2; 2 scoops (60 g) protein powder, unflavored whey; 2 scoops (60 g) protein powder, unflavored casein; 1/2 cup (60 g) oats, blended; 1/4 cup (60 g) chopped chocolate, optional

2 steps

Prep:30min

These "Chickpea Chows" as I call them are a no bake healthy cookie dough recipe. They evolved out of my dessert hummus recipe, where I continued to add solids until I had a workable dough. They're naturally sweetened, filling, and a fun way to add more nutrients to your diet.

Updated at: Wed, 11 Dec 2024 02:22:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories43.8 kcal (2%)

Total Fat0.9 g (1%)

Carbs5.2 g (2%)

Sugars1.4 g (2%)

Protein3.9 g (8%)

Sodium48.4 mg (2%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

40 servings

15.5 ozcan chickpeas

drained and rinsed

32gnatural peanut butter

300gbananas

frozen, ripe

5gliquid monk fruit

2.5galmond extract

½ tspcinnamon

¼ tspsalt

½ cuppb 2

60gprotein powder

unflavored whey

60gprotein powder

unflavored casein

½ cupoats

blended

¼ cupchocolate

chopped, optional

Instructions

Step 1

In the order above, blend all ingredients together in a food processor, and a slightly sticky cookie dough forms. Optionally, fold in some chopped chocolate. Freeze the food processor for about 15 minutes to harden the dough.

can chickpeas15.5 oz

natural peanut butter32g

bananas300g

liquid monk fruit5g

almond extract2.5g

cinnamon½ tsp

salt¼ tsp

pb 2½ cup

protein powder60g

oats½ cup

chocolate¼ cup

Step 2

Line a cookie sheet with parchment paper. Roll the dough into balls, and place on the sheet. Lightly wetting your hands helps to roll the dough without sticking. Refrigerate or freeze to harden the dough balls, then transfer to a Ziploc bag. Store in the fridge or freezer.

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