Protein Cookie Dough

240g chickpeas (drained weight from 400g tin)

60g coconut oil, melted

60ml maple syrup

1 tsp. vanilla extract

Pinch salt

3 tbsp. coconut flour

2 tbsp. cacao nibs or chocolate chips

Method:

• First, place the drained chickpeas into a food processor or blender and process until smooth.

• Add the coconut oil, maple syrup, vanilla and salt, and pulse until combined.

• Next, gradually add the coconut flour while pulsing, until you get a cookie dough consistency. You may not require all of it.

• Transfer to a bowl, and stir through the cacao nibs, then spoon your tasty vegan cookie dough straight out of the bowl.