This week was a very good week eating-wise for me. My sister and brother-in-law did their first ever three day juice cleanse, and to support them (from across the country!) I did a one-day cleanse and then a fully plant-based cleanse throughout the rest of the week – just fruits and veggies, and lots of green juices.

By the end of the week I was feeling awesome, and I was also ready for a weekend treat. I knew I wanted something pumpkin-chocolate based, but also something that wasn’t going to set off the great eating routine I had worked hard to come back into this week.

I had seen some recipes online for a chickpea-based cookie dough and it was something I was dying to try it for a while. I also had an inkling that adding in pumpkin, oats and chocolate chips would turn this cookie dough into a sinfully delicious treat. (But still totally a clean and healthy one… hello, chickpeas and oats instead of sugar, flour, eggs, etc.)

The best thing about this scrumptious dessert is that when eaten in the right portion size (can’t promise that that’s going to happen – it’s that good), it’s only about 150 calories and is packed with protein, fiber, vitamin A and iron. There is just about zero sodium in it, and actually zero cholesterol. Since it’s full of protein, it’s a great post-workout snack to have along with a green smoothie! And super filling. (I actually ate a nice big bowl of this for lunch today. Whoops?)

And it’s freakishly delicious!!! It kind of reminds me of my cacao oats… but better. 

Ingredients:

Blended portion:

–       2 cups (1 can) organic navy beans/chickpeas (I used Eden Organis)

–       1 cup (1/2 can) organic pumpkin pie puree

–       ¾ cup oats (I used Red Mills gluten-free)

–       1 T cinnamon

–       1 T honey

–       2 T cacao powder

–       1 tsp vanilla extract

–       ½ cup water (add more if needed)

Mix ins:

–       ½ cup  dairy-free chocolate chips

–       ½ cup oats

–       ¼ cup raisins

Directions:

1. Blend or process all of the ingredients from the Blended portion of the list until smooth. Add more or less water depending on how high-powered your blender is.
2. Pour into a bowl and mix in the chocolate chips, oats and raisins by hand.
3. Eat right away or refrigerate if you like your cookie dough cold! Once refrigerated, the dough will take on a firmer texture like the traditional cookie dough consistency.

Enjoy! Annndd, it also makes a great dip for strawberries, bananas, apples, figs, etc. (Or if you’re feeling wild, pair with some graham crackers and marshmallows and have yourself a S’mores party.)

The best thing about this indulgence is that it is bite-sized. Yes, not only cute and tiny, but also the perfect thing to pop into your mouth after a filling meal if you still need your sugar fix. Just like my raw, clean peanut-butter cups, these bite-sized chunks of wonder are served COLD, which I truly believe makes them taste extra delicious and have that pop factor.

AND there is no cookie dough worth eating that doesn’t have chocolate, so I obviously cacao-ified these bite sized chunks of wonder! Because none of the ingredients have an aversion to the freezer, you can easily store them in there without worrying that they will turn into icy little chocolate almond butter bricks.

I used ice-cube trays to make them, and I was very pleased because they came out the exact size and shape that I was envisioning – like a piece of See’s candy! And while we’re on the subject of See’s candy… I would like to go ahead and say that from a former addict of their Dark Chocolate Bordeaux (and peanut brittle) this is actually better. Roll your eyes if you will, but I think it’s really cool to treat yourself to something yummy without compromising your health or, if you have a sensitive tummy like me, your digestive system.

We can run through the list of health benefits real quick if you still don’t believe me.

– Almond Butter: good for the heart (rich in monosaturated fats which reduce levels of cholesterol and decrease the risk of heart ailments), lowers blood pressure (thanks to the calcium, potassium and magnesium), controls blood sugar (hey thanks carbs), rich in antioxidants (vitamin E & flavonoids), and is obviously, being a nut, chock full of protein.

– Raw Cacao: not to be confused with its viciously processed counterpart, cocoa, CACAO is brimming with nutrients. Firstly, since it has not been processed at all it is full of antioxidants. Increases blood circulation (fights head aches, improves focus), has anti-aging properties, reduces cholesterol and boosts brain power synergistically.

– Coconut Oil: It is full of “good fats,” so it can help keep our weight balanced, fight disease, increase metabolism and fight cholesterol.

– Raw Honey: YES, I’m a vegan that eats raw honey. Sue me if you must, but I believe in its health benefits and I buy my honey from a local farmer who I know and trust. Honey boosts energy and endurance, supports good bacteria, is an excellence source of antioxidants, slows aging, and is great for calcium absorption. It is also known to be one of the great natural HEALERS and, as many of us know… can work wonders on soothing a sore throat.

Without further ado, the recipe:

Makes About 12

Ingredients:

Cookie Dough portion:

–       1 cup all natural almond butter

–       ¼ cup all natural almond milk

–       3 tbsps raw organic honey

–       3 tbsps raw vegan chocolate chips

Chocolate Portion:

–       ½ cup raw cacao powder

–       1/3 cup melted coconut oil

–       1 tbsp raw organic honey

Directions:

1. Mix the almond butter, almond milk, chocolate chips and raw organic honey together in a bowl until it has reached a creamy consistency. You will need to stir for a while here to make sure the almond butter isn’t just sitting in the almond milk.
2. Scoop out a spoonful of the mixture and place it in a slot on the ice cube tray. Repeat until you run out of AB!
3. Place the tray with the almond butter mixture into the freezer.
4. Now you can get started on the chocolate. Mix the cacao powder, melted coconut oil and honey together until a smooth chocolatey paste is formed.
5. Once the almond butter is thoroughly chilled (it won’t completely harden) which usually takes about 20 minutes, pour the chocolate mixture over it.
6. Pop back into the freezer and wait as long as you can before diving in!

I would love to hear feedback on this recipe, as it is a new one for me. Hope everyone enjoys!