Happy Monday morning to you all.
This has been a busy month so far, whew! It isn’t slowing down at all!
Patrick’s parents were just here for a visit for a few days, so we did a lot of sight seeing and trying to entertain them and keep them happy. I am glad that Patrick got to see his parents
This week are our engagement photos!
I know that our photographer is going to be amazing and her pictures are outstanding I have just never had a photo shoot that was primarily based around me and one other person.
Certainly going to be interesting!
One good thing about that though is that I get to see one of my bridesmaids this weekend, yay! The pictures are in NYC and since Patrick and I are going Kait and Karen arranged to come at the same time.
It will be so good to see them.
I can’t complain because all of the things that are making me busy this month are exciting, but it feels like it has already flown by. Holy shmokes.
Anyways, I am sharing a recipe with you today that is completely odd, but awesomely delicious.
These cookie dough bites are made with Chickpeas.
Don’t run away! I swear, these are delicious. They are even Patrick and Daddy approved. They love them!
I promise they are so tasty and super delicious, plus they are better for you than most treats.
One of those experiments that turns out being well worth the risk.
- 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
- 1 teaspoon vanilla extract
- ½ cup natural peanut butter
- 2 tablespoons almond butter
- ¼ cup vanilla protein powder (optional)
- ¼ cup honey (may also use agave or maple syrup)
- Pinch of salt
- ½ cup mini chocolate chips
- ½ cup melted Baker’s German chocolate
- 1 tablespoon olive oil
- Drain the chickpeas thoroughly, please into a food processor and place honey in with it. Mix until well combined.
- Add the vanilla, peanut butter, almond butter, vanilla protein powder and salt. Blend until completely smooth.
- Place into a small bowl and add in the ½ cup chocolate chips and fold into dough. Place into freezer for about 20 mins to firm up.
- While the dough is in the freezer, melt Baker’s chocolate and olive oil together until smooth.
- Remove dough from freezer and shape into 1″ balls. Place onto a small cookie sheet lined with parchment paper. Place into the freezer for another 5-10 mins (if you omit the protein powder, leave in for 30 minutes)
- Dip each ball into chocolate and place back onto cookie sheet. Place back into freezer to set.
- Sprinkle with sea salt if desired.