Crazy Healthy Raw Cashew Chocolate Chip Cookie Dough

Yes, another post in the "crazy healthy" series. This recipe was a happy accident, but aren't those the best? I was inspired to make these Flourless Salted Caramel Chocolate Chip Cookies, but something happened along the way and I didn't get past the dough stage.

I started with 2 handfuls of raw cashews and put them in the food processor for about 20 minutes (I gave my food processor little breaks so I wouldn't overwork it). While that was going on, I soaked 5 medjool dates in water for 30 minutes, and then blended them with 1/2 cup of water in the blender. I added 1 tsp vanilla, and 1/2 tsp salt and then added it all to the food processor and processed for another minute. Then I added 1/2 cup chocolate chips and pulsed a couple times. And then we went to town with our spoons....soooooo good. Trust me, it will truly be the best cookie dough you've ever tasted. Gluten free, grain free, and no added sugar. Enjoy!

Peanut Butter Chocolate Chip Chickpea Blondies

Don't these look delish? Sometimes we all just need to satisfy our sweet tooth, am I right? I made these for the kiddos today (you believe that right? It's all for the kids....) and they enjoyed them with a nice tall glass of almond milk. Now, let's not delude ourselves, these are healthy-ish. They are definitely healthier than their flour and sugar laden cousins, but they still have 1/3 cup of honey, so practice moderation. Once blondie, good. Five blondies, not so good.

Anyway, enough chat, here's the recipe.

1/2 cup natural peanut butter (the kind you have to stir people, not the kind with the nice primary colors on the label)
1/3 cup honey
1 can chickpeas, rinsed and drained
1 tsp vanilla
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup chocolate chips

Put everything except for the chocolate chips in your food processor and blend until super smooth (note, I've had friends try to do this in the mini cuisinart, it does not work). Fold in chocolate chips. Pour into a greased 8 x 8 glass pan and cook at 350 degrees for about 24 minutes (ovens vary, check doneness with a toothpick).

Enjoy with a cold glass of almond milk!

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