Almost December! How time flies! Back from Thailand (if you really really miss summer quickly switch to my Thailand Travel Diary and look at the pictures) I am back in the kitchen. And I will kick off the Christmas season with these Maple Ginger Chocolate Chip Cookie Dippers. It’s recipe 1 and it will be followed by many more. Any suggestions are warmly welcome and can be deposited in the comments under this blog post.
Have you ever thought what’s better than a cookie? A Cookie filled with chocolate over another Cookie dipped in more chocolate sauce. Easy. So to be honest this is a bit of a non-classical Christmas (Cookies) recipe but hey it has cinnamon, maple syrup, and ginger in so I guess it counts right?! I will try to make your pre-Christmas time a little sweeter yet healthy and share with you my most favorite vegan Christmas Treats. Sounds good?
The main ingredient of these babies are chickpeas, which are not only high in protein but make them moist and delicious. For the baking time I wrote down 20-25 minutes but you can really play with this. If you like hem really moist like fudge you can take them out earlier and if you prefer a more firm consistency you could even leave them for 30 minutes.
Last but not least: You don’t have to make them with the chocolate sauce, but I recommend it. It’s almost Christmas and you should do your soul a little good.
For the chocolate sauce
1/2 cup unsweetened cacao powder
3/4 cup Medjool dates
1 tbsp maple syrup
3 tbsp plant based oil
1 cup boiled water
- Add all of the ingredients into a blender, and blend until smooth. Add more water/oil depending on your desired consistency.
- If you like the sauce hot, add into a pan to heat up on a medium heat, then pour into a small pouring jug. If not, pour the sauce into the jug straight away and serve onto whatever you like.
- 2 cups chickpeas, well-rinsed and patted dry with a paper towel
- ½ cup peanut butter
- ¼ cup maple syrup
- ¼ cup coconut sugar
- ½ cup almond flour (buckwheat or spelt flour work as well)
- 1 tsp baking powder
- ½ cup almond milk, room temperature
- 1 tsp pure vanilla extract
- ¼ tsp ginger spice
- ¾ cup dairy-free chocolate chips
- Preheat oven to 400F (200 degrees)
- In a blender, blitz the chickpeas until well combined
- Add the rest of the ingredients and mix again until you have a homogenous mass
- If you have a small blender, blend the liquid ingredients first and then add the rest
- Add the chocolate chips or broken chocolate bar pieces to the mixture and combine
- Spread the mixture in a rectangular baking tin and bake for about 20-25 minutes
thalia @ butter and brioche meint
what an unusual recipe! i love vegan baking and definitely will have to try these out. i’ve never used chickpeas for anything sweet before! Xx
Wow, das ist mal wieder eine wahnsinnig gute Idee, die unbedingt nachgemacht werden muss! Danke, Lara 🙂
Hi Lara, this looks delicious! I’m a little confused by the instructions and hope you can help. Do I cook the cookie, cut it up, and spread the chocolate sauce between the layers and also use it as a dip? Or is one of the chocolates just melted chocolate chips? Also, what size pan do you recommend? Thanks for the clarification. I can’t wait to try it!
Thanks for your questions which are totally appropriate. I used a 23x33cm pan but you can totally play with the size. And yes the layer is chocolate sauce. I’ve put them in the fridge before the picture that’s why it looks so solid 🙂 Hope that helps!
Thanks for the clarification Lara. The cookies were delicious!! Just to note, I also used some sauce, mixed it in some almond milk, heated it up, and drank it as hot chocolate. It was a perfect chocolatey drink for some one who has really missed hot chocolate!