A strange combination but go with the flow and try this one as you will be amazed at the taste and texture....
- 230g chickpeas drained weight
- 1/4 cup ground hazelnuts
- 1/4 cup almond butter
- 3 tbs maple syrup
- 1/2 tsp vanilla powder or essence
- pinch Himalayan salt
- 1/4 cup raw cacao nibs
Add the drained chickpeas, almond butter, maple syrup, ground hazlenuts, vanilla and salt to a high speed blender and pulse on high until the chickpeas have completely broken down and you have a smooth cookie dough consistency
Stir through the cacao nibs and pop into the fridge for 30 minutes to harden slightly
Line a chopping board with parchment paper
Use a spoon to scoop out small balls and roll between the palms and place onto the parchment paper.
Pop into the fridge to set for another 30 minutes then eat - transfer the balls to a tupperwear, seal and keep in the fridge for up to 5 days.
Otherwise you can store your cookie dough in a tupperwear container in the fridge and eat in any creative and fun ways you can think of!
You can use ground almonds if you don't have hazelnut to hand.