Salmonella free COOKIE DOUGH!!! :)

I got the inspiration for this from the awesome vegan dessert blog, Chocolate-Covered Katie's most popular post. However, her recipe wasn't working out for me for some reason, so I completely reinvented it working around a couple of same base ingredients.

1 Can of Chickpeas, Drained (Yes, you read that right. Chickpeas. Garbanzo beans.)
2 1/2 Tablespoons Nut Butter of your choosing
2 Tbsp Sunflower Oil
About 120 Ml (1/2 Cup) Sweetener-I used a combination of Agave & Maple Syrup
145 Ml (or a little over half a cup) Rolled Porridge Oats (Oatmeal)
1 Sun-Dried Vanilla Bean
1-2 Tbsp Rice Milk
1 Tbsp Gluten Substitute (I used Orgrans' G-F Gluten Substitute)
1 Tbsp Cornflour
1 Tbsp Arrowroot
1/2 Tbsp Date Sugar (Optional)
1/8 teaspoon Baking Powder
1/8 tsp Fleur De Sel/Sea Salt

Everything goes into the food processor at high speed. Leave it on for a few minutes, stir periodically. You may do what I did and add some vegan chocolate chunks, or you can stir in some cinnamon. Freeze for 20-30 minutes if you want it a bit thicker.
Makes a huge bowl of cookie dough-divide between 2-4 people. Yum!!

Dark Chilli-Chocolate Balls

2 Heapin' handfuls of Desiccated Coconut
3 Handfuls of Dates (if I had to guess I would say 240 ml/1 Cup)-Dried & Pitted
5 Pecans (you may omit this if you are allergic but I think they make it much nicer)
2 Tbsp Wholenut Peanut Butter (regular will do in a pinch, but whole nut is less sweet so if you use smooth ect reduce the sweeteners that you add)
2 1/2 Tbsp Cocoa Powder (I prefer cacao as it is raw, but we are broke and cocoa powder is cheaper.)
2 Pinches Date Sugar
2 Pinches of Chilli Powder(or about 1/8 to 1/4 Teaspoons)
3/4 Tbsp Maple Syrup

Everything goes in the food processor. Add dates & coconut first, grind them on hi-speed, then rinse the pecans to remove the enzyme inhibitors and then add them...and then everything else, one by one blending each time you add an ingredient. I used 1/2 Tbsp to scoop it into balls but any size spoon will do. Yumm! I missed chilli chocolate-not anymore!