My recipe for “raw” cookie dough balls was quite a hit – eating one was like taking a big lick of raw cookie dough batter without the salmonella concern 😉 This version is very similar, I still use chickpeas as the protein filled base, but this time add pumpkin and walnuts to the “dough” along with pumpkin pie spices to make more festive for fall. Leave the chocolate chips in or out, you could even roll in crushed walnuts or dip into dark chocolate if you prefer.
Pumpkin and walnut butter (see below)
8 ounces cooked chickpeas, rinsed and drained
3 T. raw organic honey
1 T. organic coconut sugar
1/8 tsp. baking soda
2 tsp. vanilla extract
Pinch of salt
1 1/2 cups vegan chocolate chips (mini’s work best – this is optional)
Pumpkin Walnut Butter:
1 cup cooked pumpkin
½ cup walnuts
1 tsp. cinnamon
pinch ground cloves
(or could sub the above seasonings for 1 tsp. pumpkin pie spice)
Make pumpkin and walnut butter by adding 1 cup cooked pumpkin, ½ cup walnuts and spices into a food processor. Mix until smooth.
Add in the chickpeas, honey, baking soda, vanilla, and a pinch of salt in a food processor and process until smooth.
Remove to a bowl and stir in half a cup of the chocolate chips (optional). Form into 1-inch balls and place on a parchment-paper lined baking sheet. Freeze until solid, then store in the fridge until ready to eat.