Ingredients

The following ingredients have 10 Servings
  • 1 (540mL) can of no-salt added chickpeas (drained and rinsed (or 2 cups cooked chickpeas))
  • 1/2 cup natural peanut butter
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 scoop vanilla protein powder ((about 1/4 cup protein powder))
  • 1/3 cup mini dark chocolate chips ((use dairy-free to keep recipe vegan))

Instruction

  • Place all of the ingredients except for the chocolate chips in a food processor and blend until a smoothie cookie dough-like consistency is formed.
  • Mix in the mini chocolate chips using your hands or a large spoon.
  • Place 12 silicone cups in a muffin tin and divide cookie dough mixture among each of the cups, pressing the mixture into each cup so that the surface is smooth. You may wish to add a few additional chocolate chips to the top of each cup.
  • Place the muffin tray in freezer for about 1-2 hours until the cups are frozen.
  • Serve from frozen or allow to thaw in the fridge or at room temperature for 2-3 hours. Store cups in a container or ziplock bag in the fridge or freezer.