Cookie

• 1.25 cup chickpeas, drained and rinsed

• 4 tb coconut oil melted

• 1/4 cup almond butter

• 1/4 cup peanut butter

• 1/4 cup almond flour

• 2 tb maple or brown rice syrup or low-glycemic sweetener of choice (I LOVE Sweet Monk drops – they are the best)

• Pinch of cinnamon

• Generous pinch Himalayan pink or sea salt

Blend until light and fluffy, about 2-3 minutes, and transfer to parchment paper. Place in freezer until firm enough to roll into mini bites, approx. 30-45 minutes. Put them back in the freezer again before the chocolate layer so they stay nice and firm, since the heat from your hands will likely warm up the coconut oil.
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Raw chocolate

4 tb coconut oil
4 tb cacao powder
Maple syrup, stevia or monk fruit to taste
2 tb cacao butter *optional – will improve texture immensely
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Note: these are stored in either the fridge or freezer.
From the fridge they will be much softer and more melt-in-your-mouth type of experience. From the freezer, leave them out at room temperature for about 20 minutes before eating.