Chocolate Chip Cashew Cookie Balls

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I don’t about you guys, but I’m a big fan of eating constantly…meaning I basically don’t leave the house without lots of snacks on me. These chocolate chip cookie dough balls are one of my go-to snacks when running out the door or for throwing in a backpack.

Ingredients:
1 cup raw cashews (soaked 1 hour-overnight)
1 cup dates, pitted
1/3 cup dark chocolate chips

Directions:
Soak 1 cup of dates in warm water for 1/2 hour & 1 cup of cashews for at least an hour (but overnight is most ideal for easy blending). Drain the dates and the cashews & blend in a food processor until it forms a sticky, even consistency and holds together well. The mixture should start to form a big ball in your food processor when it is ready.

Stir in chocolate chips (optional, or you could add dried fruit, coconut, more nuts, really whatever you want)  & roll into balls. Let refrigerate for an hour before eating or packing for best results!

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Chocolate Chip Cookie Dough Hummus

Chocolate Chip Cookie Dough Hummus

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Growing up with a Lebanese grandmother, hummus was always a family favorite and could never be store bought if you didn’t want to face her wrath. After years of making hummus from scratch and experimenting with numerous “savory” versions (hello,  jalapeño cilantro, avocado lime, and roasted red pepper garlic) it was time for a “sweet” variation. I replaced the traditional tahini (sesame seed paste) with another seed/nut butter (peanut butter) and added some other sweet touches, and I must say…holy chickpeas this stuff turned out DELICIOUS!

Not to mention, it’s gluten free, vegan, and packed with fiber and protein. I did the nutritional analysis on this recipe, and for something so sweet it’s much less sinful than you might think. In a 3 tbsp serving (though, let’s be real…I usually eat the whole bowl) this dip provides 22% of your recommended daily fiber, 7.3 grams of protein, and 12% of your daily iron at only 176 calories. Feel free to indulge, my friends.

Ingredients:
1 1/2 cup garbanzo beans (or 1 can, rinsed and drained)
3 tbsp peanut butter
1 tbsp coconut oil
1 tbsp honey
1/3 cup dark chocolate chips
1 tsp vanilla extract
½ tsp cinnamon

Directions:
▪   Combine your rinsed garbanzo beans, peanut butter, coconut oil, honey, vanilla extract, and cinnamon and process them in a food processor until smooth.
▪   Remove from food processor and stir in chocolate chips by hand.
▪   Pour into serving dish

Really easy and super delicious! I like to serve this cookie dough dip with apple and pear slices, but it could also be really awesome as a dip for graham crackers. If you don’t do peanuts, you could easily replace the peanut butter with almond butter, sunflower seed butter, or whatever else you like. 🙂

This recipe makes about 8-10 servings of around 3 tbsp each.

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Here are the nutrition facts, in case anyone was wondering. 🙂

cookie dough hummus