Double Chocolate Chickpea Cookies

Double Chocolate Chickpea Cookies

This recipe is easy AND healthy! They contain no flour, no oil and no processed sugar! The consistency is reminiscent of cookie dough, and the cookies can be adapted to either make these double chocolate cookies, or a classic chocolate chip look in 1 simple step! One thing to note, I am a honey vegan, so if you want these to be completely free of animal products, just replace the honey with raw agave (I recommend using less because agave is sweeter than honey). Now, scurry on to that kitchen and get ready to drool!

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  • 1 1/4 cup chickpeas (rinsed and drained)
  • 1/2 + 2 tbsp (2 tbsp= 1/8 cup) peanut butter (I prefer natural, raw pb, or you can make your own! Also, this recipe would taste great with homemade almond butter or my chocolate hazelnut peanut butter)
  • 1/4 cup honey
  • 1/2 cup vegan chocolate chips (I like enj0y life)
  • 2 tsp vanilla extract (yes, 2!)
  • 1 tsp baking powder
  • a pinch of salt (ONLY IF YOUR PB IS UNSALTED)

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Preheat the oven to 350 F & rinse/drain your chickpeas

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Grind up the chickpeas in the food processor

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Add all of the other ingredients (EXCEPT THE CHOCOLATE CHIPS) and process

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Now, you have a choice to make! If you want plain chocolate chip cookies, add the chocolate chips and STIR MANUALLY. If you want fudgy cookies, add half the chocolate chips and take the dough for a spin in the food processor until you have a chocolate dough.

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Then, stir in the rest manually. Feel free to add more chocolate chips, because if you’re me, you snacked on a few already. Now, with wet hands, roll the dough into little balls and place on a baking sheet with parchment paper. These cookies don’t spread much, so make them the size you want and flatten the tops with your finger.

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You should end up with about 20-24 cookies depending on how big you want them. Bake for 10 minutes, and try not to eat the whole pan!

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Nutritional Facts:

*Nutrition based on using honey and recipe yielding 20 cookies*

Calories: 107

Carbs: 12g

Protein: 3g

Fat: 6g

This recipe contains almost 2g of fiber per cookie, and if you’re using honey, you will enjoy its anti-viral and anti-inflammatory benefits!


Chocolate Hazelnut Butter

Chocolate Hazelnut Butter

I am very, very proud of this recipe. The funny thing is, I just made it up one day. And it is so, so , so easy. It’s basically my version of homemade nutella. The funny thing is, it’s made with peanut butter! So this recipe is a two-for-one. Homemade peanut butter + homemade nutella.

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  • 2 cup raw peanuts
  • 2 tbsp raw cacao powder
  • 2 tsp hazelnut extract
  • Optional: raw agave & sea salt (recommended)

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Now, this recipe is delicous made with raw peanuts. However, it is also delicious with roasted peanuts. So, choose your poison. If you’re roasting, peanuts go in the oven on a baking sheet for about 8 minutes at 350. They will darken slightly and become more fragrant. Watch them closely so they don’t burn.

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These were my peanuts after the oven. See? Just a tad darker.

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Let the peanuts cool for a few minutes and then place them in the food processor.

hazel pb10Send them for a whirl. Literally, just turn it on and walk away to do whatever you want for about 5 minutes. The peanuts will process faster if you roasted them simply because the natural oils that are created make the peanut butter more creamy, quicker.

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Once your peanut butter looks like, well, peanut butter, it’s time to add your ingredients.

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I’m not so big on measuring, so everything is kind of a rough estimate. Add as much salt as YOU like in your peanut butter.

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Add the cacao and hazelnut extract. The more cacao you add, the richer and darker it will get. So I’ll leave that up to you. My general rule is at least 1 tbsp cacao and 1 tsp extract for every 1 cup peanuts you used. I generally make this in 1-2 cup batches at a time, simply because you need to be prepared to eat it all..sometimes within just a few days. Oops!

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Now, if you want your spread to be more sweet, like nutella, add a little raw agave. Remember, the raw cacao will make the butter a little bitter, so I usually add just enough for it to be a little sweet, but not like a dessert. This is the fun part, the taste testing part.

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Once your masterpiece has satisfied you, quit mixing and adding and just start eating the darn stuff. Now, people have asked me how long homemade nut butters keep in the fridge. Well, the problem is that they never really last long enough to test a decent expiration date before they are devoured. But I will say, I’ve held my spoon back long enough to say they’ll keep at least a week stored in an airtight container in the fridge. Keep in mind, nut butters are creamy because of their natural oils and the longer it stays in the fridge, the more oil it will start to lose. See why I make this in small batches? 1 cup in 3-4 days is all my bum can handle!


Nutritional Facts:

1 Serving = 2 tbsp:

Calories: 196

Carbs: 8g

Protein: 7g

Fat: 16g









Clean, Raw & Vegan Peanut Butter Cups

Clean, Raw & Vegan Peanut Butter Cups

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Chocolate Layers:

Peanut Butter Filling:

  • 2 tbsp raw, unsalted peanut butter
  • 1 tsp coconut oil
  • pinch sea salt


  1. Melt the chocolate ingredients and the peanut butter filling separately
  2. Add mini muffin papers to mini muffin tin
  3. EITHER: layer chocolate, peanut butter and chocolate, then freeze (the easy way), OR spread a chocolate layer on the bottom AND sides of the paper cup, then freeze. Then, add peanut butter filling and a layer of chocolate on top and freeze again (the harder way, but it seals the filling into the cup like a real peanut butter cup)
  4. Store the peanut butter cups in the fridge or freezer (I think the freezer eases the temptation just a bit)

Nutritional Facts:

*Information based on recipe yielding about 10 cups*

For 1 cup:

Calories: 80

Carbs: 6g

Protein: 1.5g

Fat: 7g