Healthy Raw Cookie Dough Balls Recipe for them

Cookie dough. It's the reason I make cookies.

Who doesn’t love to lick the spoon clean?

In fact, I far prefer the dough to the final, baked product.
So, I’ve found a raw, healthy, and salmonella-free alternative cookie dough recipe.

Why? Reason number one:
94% of the 50,000 people who've gotten sick with salmonella and E.coli
remember eating raw cookie dough prior to the symptoms.

It was the only commonality among the people who got sick

. No reason for you (not to mention your kids!) to flirt with that possibility.

Reason number two: cookie dough is far from a cleansing food.

It’s filled with sugar, other processed ingredients, and gluten
—putting some at risk of getting a stomach ache (especially those with sensitive digestive systems).

Now, I’m certainly not suggesting you live a life without cookie dough! So here's a delicious, healthy, and safe alternative to the unhealthy version.

These “raw” cookie dough balls are soft, tasty, indulgent and … made with chickpeas!

Yes, this delicious dessert is packed full of protein and iron-rich legumes.

There’s also plenty of unrefined sugar, so work to enjoy one at a time…
although, chances are, you’ll want to eat the entire batch after taking your first bite.
INGREDIENTS

16 ounces cooked chickpeas, rinsed and drained

3 tbsp raw organic honey

1 tbsp coconut sugar

1/8 tsp baking soda

4 tbsp raw organic almond butter

2 tsp vanilla extract

Pinch sea salt

1 1/2 cups vegan chocolate chips (mini's work best)

METHOD
Combine chickpeas, honey, sugar, baking soda, almond butter,
vanilla and a pinch of salt in a food processor and process until smooth

Transfer to a bowl and stir in half a cup of the chocolate chips

Form into 1-inch balls and place on a parchment-paper lined baking sheet

Freeze until solid.

In a double boiler, melt remaining cup of chocolate chips

Dip the balls into the chocolate until covered,
then place back on parchment-paper lined baking sheet

Freeze until chocolate has hardened, then store at room temperature

https://www.foodmatters.com/recipe/...9AshP_0Y6bDjn_NzCKRIqpxJM6gmXD2W9ZMTx__c3tiIo