This Vegan Cookie Dough is rich and fudgy, perfectly sweet, 100% edible and contains no chickpeas! You can eat this no-bake cookie dough with a spoon or use it to make vegan cookie dough balls! It's also gluten-free, refined sugar free, grain-free, oil-free and paleo.
20g(⅛cup)dark chocolate chips (ensure vegan/gluten-free if necessary) **
Drain the soaked dates.
Place the drained dates in a food processor with the ground almonds, almond butter, salt and milk.
Whizz until completely smooth.
Add the chocolate chips and stir into the mixture - add more or less than the recipe calls for, as desired.
Transfer into a bowl.
Either enjoy immediately or place in the fridge for a few hours to firm up slightly.
Keeps covered in the fridge for up to a few days.
Can be eaten with a spoon, used as a dip for crackers, fruit or cookies, or you can roll it into balls to make healthy cookie dough bites!
*To make ground walnuts, place the walnuts in a food processorand whizz until you get a fine powder. To make the oat flour, place rolled oats in a food processorand whizz until you get a fine powder.**Use refined sugar free chocolate chips if necessary.You could use this vegan cookie dough recipe to make cookies, but for best results, I'd recommend you use my Vegan Gluten-Free Chocolate Chip Cookies recipe instead!