Holiday Hummus

Three cheers for the wonders of chickpeas! From sweet to savory, these lil’ beans can do it all.

Sweet treats abound at family gatherings but many are not allergy friendly. But, the lil’ chickpea has come to save the day.

I made Carrot Cake and Chocolate Chip Cookie Dough hummus for our Christmas celebration with Dan’s grandparents. My niece, and I, couldn’t get enough. Let’s also marvel at the fact these dips provide protein and fiber! Sweets with a purpose; is this real life?

I found both of these recipes at: https://culinaryadventuresinthekitchen.wordpress.com/2012/01/20/dessert-hummus-trio/

{Carrot Cake Hummus}

[Ingredients]

•  1 can chickpeas
•  1 cup carrots, roughly chopped and cooked until tender
•  1 tablespoon coconut oil
•  1/4 cup maple syrup
•  1 tsp cinnamon
•  1/4 tsp ground nutmeg
•  1/4 tsp ginger
•  1/4 cup raisins
•  1/4 cup unsweetened coconut flakes (I used sweetened, as it was all I had)

[Directions]

1. Add all ingredients, except raisins and coconut, to food processor and blend until smooth, about 5 minutes.
2. Pour into a resealable bowl and stir in raisins and coconut.
3. Serve with pretzels, graham crackers, or apple slices.

{Chocolate Chip Cookie Dough Hummus}

[Ingredients]

•  1 can Garbanzo beans
•  1/4 cup nut butter
•  1/4 cup dairy free vanilla milk (start with about 1/8 cup and add as necessary)
•  2 tsp vanilla extract
•  1/8 tsp salt
•  1/8 tsp baking powder
•  1/3 cup maple syrup or agave nectar
•  1/3 cup chocolate chips
•  1/4 cup old fashioned oats

[Directions]

1. Add all ingredients, expect chocolate chips, to food processor and blend until smooth.
2. Pour into a resealable bowl and stir in chocolate chips.
3. Serve with pretzels, graham crackers, or apple slices.
4. Abandon all will-power and eat the bowl of it yourself. Just kidding, you should share 🙂

Cheers,

Danielle

No Bake Oatmeal Chia Cookies

‘Tis the season for cookie exchanges and crazy busy schedules.

We are having our clinic Christmas Party and Cookie Exchange today and I made Chocolate dipped Pretzels (my FAVORITE holiday treat) and these no bakes, which may be my new favorite.

These little gems come together really quickly and, if you have little ones, are kid-friendly in preparation. I can always remember helping my mom bake around the holidays and they are some of my fondest memories with her.

If you’re on the 21 Day Fix, these are loosely based off a recipe that Autumn includes in her book.

Rather than milk chocolate, these no bakes are made with Cocoa Powder (a superfood!) and dark chocolate (another superfood!) powder. Natural peanut butter and sunbutter add the perfect bit of salty flavor and the coconut oil and flakes finish it off with a divine sweetness. The oatmeal and chia seeds are full of fiber to keep you full after enjoying one or two.

{No Bake Oatmeal Chia Cookies}

[Ingredients]

• 2 1/2 cups oatmeal
• 1/2 bag of sweetened coconut flakes
• 1 1/2 TBSP chia seeds
• 1/2 cup sunflower butter
• 1/2 cup peanut butter
• 1/2 cup melted coconut oil
• 2 tsp vanilla extract
• 3 TBSP Cocoa Powder
• 3 TBSP Dark Chocolate Powder

[Directions]

1. Melt coconut oil, peanut butter, and sunflower butter in a microwave safe bowl.
2. Once melted, mix in cacao powder and dark chocolate powder until combined.
3. Add oatmeal, coconut flakes, and chia seeds and mix until combined.
4. Using a cookie scoop, form cookies and place on parchment paper and refrigerate.

Cheers,

Danielle