Main Dishes

Vegan Cookie Dough Breakfast Bowls

Taylor Kiser
April 29, 2015
8

These Vegan Peanut Butter Chocolate Chip Cookie Dough Breakfast Bowls are made with chickpeas, peanut butter, chocolate chips and almond milk so you can have healthy cookie dough for breakfast!

1
1/2 cup chickpeas, 75 grams
2 tablespoons peanut flour
1/2 teaspoon raw vanilla extract, regular works great if you're not vegan
1 tablespoon light agave, or to taste
1 tablespoon peanut butter, plus additional for serving, if desired
1 1/2 tablespoons unsweetened vanilla almond milk, plus additional for serving
pinch of salt
1 tablespoon vegan mini chocolate chips, again, regular works, too
dash cinnamon, for garnish (optional)
In a small food processor (mine is 3 cups) blend the chickpeas, peanut flour, vanilla extract, agave, 1 Tbsp peanut butter, 1 ½ Tbsp Vanilla Almond milk and pinch of salt until smooth and creamy. You may...
See the full directions on my site
Nutritions

Calories
464

Sodium
143mg
5% DV

Fat
13g
20% DV

Protein
22g
45% DV

Carbs
62g
21% DV

Fiber
16g
64% DV
Dairy-Free Low-Calorie Gluten-Free Vegan Low-Sodium Rice/Grains American Sugar Free Mixed Breakfast Vegetarian

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Marinated Taro Root

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A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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