Chocolate AND Chocolate cookies

INGREDIENTS:

1 C of cooked and drained chickpeas

2 to 3 Tbsp of cocoa or raw caco powder

10 unpitted dates ( if your sweet taste is higher add 2 more dates)

1 tbsp of ground flaxseed

1/2 C veg. milk

cinammon powder and vanilla pods

FOR THE CHOCOLATE COVER:

1/2 C  melted coconut oil

cocoa or cacao (2 Tbsp or more)

rice syrup

INSTRUCTIONS:

  Put the chickpeas, the dates, flaxseed in a food processor, blend at low speed while you slowly add the milk until you get a firm dough. Pur the mix in a bowl and add the vainilla, cinammon and cocoa and whisk it up until it all is integrated.

  Make small ball (use a spoon to measure) and press the ball in a lined tray with baking paper, bake them at 160°C (320°F) for 10 minutes, flip them over and bake for another 10 minutes. Let the cookies cool while you make the chocolate cover.

  For the chocolate cover: mix all the ingredients until is smooth. Cover the cookies with this mixture and frefrogerate them for an hour and enjoy. If your not gonna eat them right away keep them in a cover container in the fridge.