Cookie dough calories don’t count in quarantine right?
OK if they do then I’m playing the birthday week back up card, and if that doesn’t work these are H E A L T H Y as ever anyways sooo…
Seriously though whenever someone asks “are you a cookie or a cake person” I’m literally neither- even as a kid.
Cakes we’re never my thing unless it was an ice cream cake which slowly ended as I got older and realized dairy was an issue for gut health, especially for mine.
Then there was cookie dough…
Who else used to sneak spoonfuls out of the big tubs your parents would buy through school fundraising catalogs?
Relive your childhood fantasies.. but in a much healthier way with soft, creamy and gooey no bake bars to start off the week on a NUTTY high.
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Ingredients
- 1/2 cup Nut or seed butter
- 1 cup Almonds
- 1/3 cup Vanilla Protein Powder or more flour
- 1 cup Chickpeas
- 1 tsp Sea Salt
- 2 tbsp Date Syrup
- 2 tbsp Water
- 1/3 cup Chocolate Chips
- Sprinkles
- Homemade Frosting
Ingredients
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Instructions
- Line an 8 x 8-inch pan with parchment paper and set aside.
- Grind down lightly salted and roasted almonds into almond flour in a food processor or blender.
- Add in chickpeas, protein powder and sea salt, process or blend again.
- Lastly add in nut or seed butter, date syrup and water. Hand mix or slowly blend into a thick batter.
- Fold in chocolate chips with a spatula.
- Toss into the freezer or fridge!
- Top with my homemade yogurt frosting and sprinkles to turn into a birthday week treat. 🙂
Recipe Notes
Head over to CreativeSnacks to stock your pantries up for the rest of April with all natural nuts for all your flourless NO BAKE recipes in quarantine!