Servings: 20 servings
Double Chocolate Edible Cookie Dough (Vegan)
Vegan chocolate edible cookie dough is the perfect no-bake treat for warm weather or any time of the year. You can enjoy it as is or use it as a dessert dip. Also known as chocolate hummus, this simple recipe is grain-free, gluten-free, refined sugar-free, and dairy-free.
Ingredients
- 1 (15-oz) can black beans, drained, rinsed, patted dry
- 1/2 cup unsweetened almond butter well-stirred
- 1/3 cup pure maple syrup
- 1/4 cup raw cacao powder or cocoa powder
- 1/4 tsp sea salt
- 2/3 cup vegan chocolate chips
Instructions
- Add everything except the chocolate chips to a food processor and process until completely smooth. You may need to stop the food processor a few times to scrape the sides of the food processor and re-start.
- Stir in the chocolate chips until well-incorporated.
- Transfer the edible cookie dough to a bowl or sealable container and refrigerate until completely chilled. If desired, roll the edible cookie dough into bite-sized balls. Store in an air-tight container in the refrigerator for up to 5 days.
- Note: the food processor will heat up the cookie dough so it will be too sticky to form into balls right after processing. You can form cookie dough balls after chilling the dough in the refrigerator.
Nutrition
Serving: 1of 20, Calories: 156kcal, Carbohydrates: 18g, Protein: 6g, Fat: 6g, Fiber: 3g, Sugar: 4g