vegan meals

Dark Chocolate "Cookie" Dough

Every once in awhile, I crave sweets.

And my husband? A lot more often than that. Not to mention the multitude of events I get invited to where I need to bring something, and roasted veggies just won't do.

So I hit the internet to discover what others were making or attempting, and stumbled upon this glorious idea of chickpeas as the base for a dough ... a cookie dough! Any time I discover something on the internet, I immediately close down my computer and dive headfirst into my cabinet. See, I LOVE creating from scratch, and from the ingredients I already have, know, and trust. It makes me feel that much more able to share these recipes with you if I've had to stumble through a few less then delightful iterations before publishing.

I enlisted the help of two trusty friends for a version of this recipe ... Justin's Almond Butter and Eating Evolved Chocolate ... and for another version, Sprouted Cashews and Justin's Chocolate Cashew Butter Cups. These brands are about as clean as they come, and are smaller brands which is a big thing for me - I love supporting the local small businesses whenever I can, especially when their ingredients are on point.

OKAY... so now to the cookie dough. The HEALTHY cookie dough...



  • 1 can BPA free organic garbanzo beans
  • 2-3 tbsp almond or cashew butter, or 1/4c sprouted cashews soaked in 1 tsp water
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 pinch of sea salt (optional)
  • 2 tbsp raw local honey
  • 1/4c millet flour or almond flour
  • 2 Justin's or Eating Evolved dark chocolate nut butter cups, or 2 tbsp cacao nibs, or 2 tbsp crush raw dark chocolate

You'll need a food processor or high-powered blender for this ... otherwise you're in for a forearm workout!


  • Drain and rinse garbanzo beans
  • Add all ingredients except cacao nibs or nut butter cups into the food processor and set to puree
  • Puree for about 2 minutes until all ingredients are evenly blended
  • Crush or chop the chocolate
  • Scoop out into container and add in the chocolate pieces
  • Fold chocolate into the dough until evenly mixed
  • Refridgerate for at least 30 minutes and dough will harden
  • Serve with celery or roll into balls

Sweet Potato-Black Bean Burger in Collard Green "Bun"

Often times when we clean up our diet, we assume that we won’t be able to enjoy some of the foods that we’ve developed memories around, like burgers! A huge part of the reason we enjoy these foods is because of what is happening when we’re eating them, so take burgers for example, usually enjoyed around a group of our friends at a BBQ or game. What you’re really craving is the laughter, friendship, and simplicity of those moments and eating a burger can easily take you back there. But also, burgers are easy and can be a quick meal to serve to the family.

So in order to recreate that in my kitchen, I’ve discovered that making my own patties isn’t nearly as difficult as one would think, and that if I swap out the bread for collard greens and a side of veggies, I can actually eat a lot more and get that same delicious experience.



  • 1 1/2c sweet potato mash; can either purchase 2 large organic sweet potatoes to make your own, or if going with canned opt for organic and BPA free
  • 1c cooked millet (this can be subbed for any grain of choice)
  • 1c cooked black beans or kidney beans
  • 1/2c finely chopped almonds or almond meal (can sub for another if allergic)
  • 1/4c diced onion
  • 1/8c diced garlic
  • 1/4 tsp. or less of cayenne pepper
  • 1/4 tsp. each cumin and turmeric, optional to add in paprika
  • 1/2 tsp. each of salt and pepper
  • Dash of lemon juice
  • 6 medium collard green leaves (if having all six patties!)
  • 1 ripe avocado, cut into slices
  • Any other toppings, such as black sesame seeds, sprouts, tomato, salsa, etc.!


  1. First you will need to bake the sweet potatoes if you didn’t opt for canned (this honestly is a much tastier choice and the fibers that are in the fresh sweet potato help with consistency)
  2. Preheat the oven to 425 degrees and cut the sweet potatoes in half, lying them face down on a baking sheet covered with coconut oil. Rub some coconut oil on the back of the sweet potatoes as well, and bake for about 25-30 minutes until super soft to the touch.
  3. Boil water to prepare the beans and millet on stovetop – should also take about 20-25 minutes so everything will be done around the same time
  4. Once everything is finished cooking, remove from heat and set aside. Reduce oven temperature to 375 degrees
  5. In a mixing bowl, add in 1c black beans an mash them down so they’re not completely pureed but have an oatmeal like texture
  6. Add in your sweet potato and lightly mash these as well, mixing with the beans
  7. Add in the millet, onion, garlic, spices, salt, pepper, and tiny dash of lemon juice and add in cayenne pepper if desired for spice
  8. As you’re mixing, the “batter” should be sticky and easily stay together; if this isn’t the case, you can add more rice or more sweet potato mash as needed
  9. Lightly coat another baking sheet with coconut or olive oil
  10. With hands or ice cream scoop, form palm-sized ball of mixture, then press down into a patty shape on the baking sheet. Use fingers to compress the edges so they are smooth. A burger press may work as well, just haven’t tried it! You want them to be about 1/3” thick, or if you prefer a thicker patty can make these however you want. Just note that this amount will make about 6 burgers if left around 1/3” thick
  11. With the oven now at 375, bake for about 30-45 minutes, flipping halfway through to ensure they’re cooked evenly. If you overcook, they will be firmer due to more moisture leaving the mixture so keep that in mind as you go
  12. Wash the collard green leaves and place open on the plate; prep your other toppings and any sides you wish to have with this
  13. When the burgers are done, slide them into the collard green wraps and top to your hearts delight – enjoy!!