December 20 2016
If you are looking for a way to feel warm, cozy and comfortable, this spin on tomato soup will bring all of those feelings in one bowl.
These blondies are a game-changer. Loaded with protein and fiber, they will satisfy your sweet tooth, while nourishing your muscles. Just be warned that they are addictive and it’s hard to stop at one.
2 15 oz. cans chickpeas (about 4 cups), rinsed very well
2 cups pitted dates (if hard, soak in hot water for 10 minutes)
1 cup almond milk (or water)
1/2 cup unsweetened applesauce
1/2 cup almond butter (any nut butter works)
3 Tbsp. flaxseeds (chia seeds also work) mixed with 10 Tbsp. water, mixed and set aside for 5 minutes
1 Tbsp. vanilla extract
2 tsp. baking powder
1 1/2 cups stevia-sweetened chocolate chips
Preheat oven to 350 degrees. Spray cupcake pans to use 24 or you can use liners. In a food processor, add chickpeas, dates, almond milk, applesauce, almond butter, flaxseeds mixed with water, vanilla extract and baking powder. Purée till smooth and creamy. This may take some time—make sure to scrape down the edges. Transfer your mixture to bowl, and fold in chocolate chips. Evenly distribute the batter into your cupcake holders, but be sure to not overfill them or the inside won’t cook and the outside will burn. Optional: Top with shaved chocolate or chocolate chips. Bake for 35–40 minutes, until golden brown. Cool for at least 1 hour before taking them out.
Line a tray with parchment paper, evenly distribute cookies and freeze— then you can put them together in a container or zip-top bag, and they’ll be easy to pull out one by one.