Vegan protein cookie dough

Ingredients :

• 400 g cooked chickpeas
• 100 g soft dates (about 5 Medjool dates)
• 60 g Pulse almond or peanut butter
• 30g Pulse protein powder
• 30 to 40 ml of vegetable milk of your choice
• 1 teaspoon vanilla extract
• a pinch of salt
• 60g vegan dark chocolate chips

Preparation :

1. Prepare the chickpeas: Drain, rinse, and dry the chickpeas thoroughly with a clean kitchen towel. If you want an even smoother texture, remove the skin by rubbing the chickpeas between your hands.
2. Blend the batter: Place the chickpeas, dates, almond or peanut butter, protein powder, vanilla extract, and salt in a blender. Blend until smooth. Stop occasionally to scrape down the sides of the blender if necessary.
3. Adjust the consistency: Add the plant-based milk, 10 ml at a time, until you get a thick and creamy texture, similar to cookie dough. Be careful not to add too much liquid.
4. Stir in the chocolate chips: Transfer the batter to a bowl and fold in the chocolate chips using a spatula.
5. To serve or store: Serve immediately or store in a cool, airtight container. The dough can be stored in the refrigerator for up to 4 days.

Tip: For a firmer texture and even more intense flavor, let the dough rest in a cool place for 30 minutes before tasting.