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Dark Chocolate Covered Cookie Dough Balls

I'd seen chickpea based cookie dough recipes around for a while and thought I'd give it a go. I must say it sounds unappealing but it actually tastes really good. Although the recipe idea isn't mine I've adapted it to get the best flavours and textures.
Course: Snack
Keyword: chickpea, cookie dough, dark chocolate, raw vegan, vegan chocolate
Servings: 10 Balls (approx)


  • 1 tin chickpeas drained
  • 3 tbsp date nectar or agave/maple
  • 1 tbsp chia seeds
  • 3 tbsp peanut butter
  • 50 g dark chocolate chips
  • pinch of pink/sea salt
  • 3 tbsp plant milk
  • 150 g dark chocolate melted (to coat balls)


  • To a blender add the drained chickpeas, nectar, chia seeds and peanut butter. Blend for a few seconds then add the milk and blend again until you have a chunky dough. This will take a few goes as I had to shake the blender as it's so thick it will stick to the sides. Pour the dough into a bowl and stir in the chocolate chips. Place in the fridge for an hour to set firm.

    Melt the chocolate in the microwave or in a bain-marie. Using a dessert spoon get a bite-sized amount of dough and roll into a ball with your hands. Drop into the melted chocolate and coat all sides with a fork. Gently lift out the ball (allowing the excess chocolate to drain off) and place onto parchment paper. Continue doing this until all the dough is used up. While the chocolate is still setting i sprinkled some cacao nibs on top for decoration. Set it the fridge for half an hour or longer and enjoy. The longer they are in the fridge the firmer the dough.



TIP: If you want to keep the balls low sugar why not use cacao nibs instead of chocolate chips.