The poor forgotten chickpea. It always seems to lose out when it comes to desserts and delicacies. It’s the seemingly omnipresent black bean that is always paired with chocolate and espresso for oh so rich brownies and tortes that garners all the creative culinary pulse attention.
I, however, will stand to cheer for the garbanzo. These little cookies I created are pretty darn amazing. They really can only be described as, “chocolate peanutbuttery pillows of deliciousness.”
Chocolate Peanutbuttery Pillows of Deliciousness
1 1/4 c. canned chickpeas, drained
1/2 c. + 2 Tbs. all natural peanut butter (or almond butter)
2 tsp. vanilla extract
1/4 c. raw honey
1 tsp. baking powder
Dash of sea salt
1/2 c. chocolate chips (DARK, soy-free and gluten free)
Preheat the oven to 350 degrees. Add everything except the chocolate chips to the food processor and combine until smooth, scraping down the sides of the bowl when necessary. Stir in chocolate chips. With wet hands, form the dough into 1 1/2″ balls. Place on parchment paper lined baking pan and bake for 10-15 minutes – watching closely.
I know for sure, though, that these are as good as they look due to the fact that I baked them for a job interview and ended up with recipe requests AND the job!
Give these a try and be fully prepared for a delightful indulgence. And, for those of you that are currently eschewing the bean, this is for you:
Q: What did the garbanzo say to the chickpea when he woke with a fever?
A: I falafel!