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Name: High Protein Raw Cookie Dough Snack
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: not set
Ingredients: 2 cups cooked navy beans, chickpeas, white kidney beans or combination; .25 cup creamy almond butter; .25 cup canned full fat coconut milk or bit more as needed; .25 cup unsweetened applesauce; 1 tablespoon mesquite or lucuma powder; 2 tablespoon coconut flour; 1 teaspoon ground cinnamon; 1 tablespoon vanilla extract; .25 teaspoon pure stevia powder to your taste; fine sea salt to your taste; 1/8 cup cacao nibs, unsweetened carob chips

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INGREDIENTS

2 cups cooked navy beans, chickpeas, white kidney beans ; or combination
.25 cup creamy almond butter
.25 cup canned full fat coconut milk ; or bit more as needed
.25 cup unsweetened applesauce
1 tablespoon mesquite or lucuma powder
2 tablespoon coconut flour
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
.25 teaspoon pure stevia powder ; to your taste
fine sea salt ; to your taste
1/8 cup cacao nibs, unsweetened carob chips

Servings

INSTRUCTIONS

Add the cacao nibs and pulse to incorporate and chop up the nibs a bit. Taste and add more salt and/or stevia as needed. Store in a covered container in the refrigerator up to 4 days.

Note: The mixture will thicken up after being refrigerated for a few hours. If you prefer thicker cookie dough, chill for at least 4 hours to allow it to firm up. if the texture is still not to your liking at that point, add up to 2 teaspoons more coconut flour.

NOTES

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High Protein Raw Cookie Dough Snack

2 cups cooked navy beans, chickpeas, white kidney beans or combination
.25 cup creamy almond butter
.25 cup canned full fat coconut milk or bit more as  needed
.25 cup unsweetened applesauce
1 tablespoon mesquite or lucuma powder
2 tablespoon coconut flour
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
.25 teaspoon pure stevia powder to your taste
 fine sea salt to your taste
1/8 cup cacao nibs, unsweetened carob chips

In a food processor fitted with the steel blade, blend everything except the cacao nibs until smooth and creamy.  If necessary, add 1-2 more tablespoons coconut milk to achieve a smooth, frosting-like consistency.
Add the cacao nibs and pulse to incorporate and chop up the nibs a bit.  Taste and add more salt and/or stevia as needed.  Store in a covered container in the refrigerator up to 4 days.
Note: The mixture will thicken up after being refrigerated for a few hours.  If you prefer thicker cookie dough, chill for at least 4 hours to allow it to firm up.  if the texture is still not to your liking at that point, add up to 2 teaspoons more coconut flour.

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Nutrition

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Serving Size: 1 Serving (44g)
Recipe Makes: 3 Servings

Calories: 148
Calories from Fat: 110 (74%)

Amt Per Serving		% DV

	Total Fat 12.2g	16 %
	Saturated Fat 10.8g	54 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 7.9mg		0 %
Potassium 127.6mg		3 %
Total Carbohydrate 8g		2 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 4.2g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 148

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