Cookie dough has got to be my (and everyone’s) favorite dessert, but it doesn’t leave you feelin’ very fresh when you’ve polished off half a tub. This version uses protein-rich chickpeas as a base, paired with creamy, dreamy sunflower seed butter and sugar-free monk fruit sweetener. All the zakti strength, none of the salmonella.
MAKES 2 CUPS
11⁄2 cups cooked chickpeas or white beans, rinsed and patted dry
1⁄4 cup sunflower seed butter
2 tbsp non-dairy milk, plus more as needed
8 drops liquid monk fruit sweetener or 1–2 tsp coconut sugar
1 tsp cinnamon
1 tsp ground vanilla bean or 2 tsp alcohol-free vanilla extract
1⁄4 tsp sea salt
4 tbsp dairy-free dark chocolate chips
1 In a food processor, combine ingredients except chocolate chips. Process until completely smooth and the consistency of cookie dough, adding more non-dairy milk if needed. Transfer to a medium bowl and stir in chocolate chips.
2 Enjoy on its own by the spoonful or as a dip with fresh berries or apples. Refrigerate in an airtight container for up to 3 days.
“Happiness for me is largely
a matter of digestion.”
-lin yutang