With Valentine’s Day less than a week away, everyone is thinking sweet, including our own Chef Zelicious!

Vegan Chocolate Chip Cookie Dough Bites:

● 1 can organic chickpeas drained and rinsed
● 1/2 cup all natural chunky almond butter
● 1/2 cup unsweetened coconut or almond milk
● 1/4 cup agave syrup
● 3 tablespoons almond flour
● 1 tablespoon chia seeds
● 3 tablespoons powdered almond butter
● 2 teaspoons pure vanilla extract
● 1/2 teaspoon cardamom powder
● 1/4 teaspoon sea salt
● 1/4 cup vegan dark chocolate chips
● 1 teaspoon raw cacao nibs
● Optional Chocolate Drizzle:
● 1/4 cup vegan dark chocolate chips
● 1/4 teaspoon coconut oil

1. Open the can of chickpeas, drain and rinse in a strainer. Shake off excess moisture.
2. Transfer to the food processor.
3. Pulse on high for 15 seconds.
4. Stop and scrape down the sides. Pulse again for 15 more seconds.
5. Add almond butter, milk, agave syrup, almond flour, powdered almond butter, vanilla, cardamom and sea salt. Pulse until a thick consistency is achieved.
6. Transfer to a medium sized bowl and gently fold in chocolate chips and cacao nibs and chia seeds.
7. Place the mixture in the freezer for 20 minutes, stirring halfway through.
8. Before removing, melt the chocolate coconut oil until the chocolate is melted and smooth.
9. While the mixture is cold, roll into 1″ balls.
10. Add chocolate drizzle.
11. Immediately return to refrigerator until ready to serve.
12. Enjoy!


Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX, PBS and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.

For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at  561-629-0593.

Be sure to checkout our Valentine’s Day Guide for more romantic ideas on how to celebrate the holiday of love!

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