Getting enough protein is easy on a whole food, plant-based diet! This Easter cookie dough tastes like hot cross buns and is so delicious. The secret ingredient is chickpeas, a high fibre, protein packed legume that can be equally amazing used in sweet or savory dishes. This recipes only takes a few minutes to make and can be stored in the fridge for up to a week. Serve with slices of apple or eat with a spoon!
2 cups home cooked chickpeas (or 2 cans salt-free chickpeas)
4 medjool dates, pitted
½ cup almond milk
2-3 tsp hot cross bun spice (or use cinnamon, allspice & nutmeg)
1 tsp orange zest
¼ tsp sea salt
3 tbsp currants
In a food processor, blend the chickpeas, dates, almond milk, spices, orange zest and salt until the mixture forms a smooth consistency. Add more dates if you prefer a sweeter cookie dough.
Stir in the currants and serve with apple wedges.