Too much?

vegan cookie dough ritz sandwiches

That was my response when Chelsea sent me the link to this recipe with the words “PLEASE MAKE!!!!!!” in the subject line.

Since she’s turned vegan we have both been on a headstrong quest to find as many great recipes to replace all of the meals and treats she could no longer have in their traditional state. So it’s hard for me to say no when a request comes my way.

And we’ve done pretty well (we’re nothing if not determined).

I had already knocked it out of the park with this cookie dough recipe so it was simply a matter of sandwiching it between Ritz crackers (hello!) and dipping in vegan chocolate.

vegan cookie dough ritz sandwiches

We scored BIG on this one.

These would be a wonderful treat for anyone on a dairy or egg-free diet, and the use of nutrient-packed chickpeas is an unexpected parental win.

vegan cookie dough ritz sandwiches

Happy Thursday all!

Vegan Cookie Dough Ritz Sandwiches
adapted from Crazy for Crust

1 can of chickpeas, rinsed and drained (about 1 1/2 c.)
3 T. maple syrup
1/8 t. baking soda
3 T. nut butter of your choice
2 t. vanilla
pinch of salt
2 bags (10 oz.) non-dairy chocolate chips
about 48 Ritz crackers
2 t. shortening

Line 2 baking sheets with parchment paper; set aside.

Combine all of the ingredients except the chocolate chips and shortening in a food processor. Process till smooth, scraping down the bowl once or twice if needed. Transfer to a medium bowl and fold in one bag of the chocolate chips.

Using a tablespoon (or this scoop), place dough atop one Ritz cracker and sandwich with another (pressing gently). Repeat with remaining dough and crackers. Refrigerate for 30 minutes (or overnight).

In the top half of a double boiler set over barely simmering water, melt the remaining chocolate chips and shortening – stir till smooth and turn off the heat.

Use a fork to suspend one sandwich over the melted chocolate. Spoon some chocolate over the top and gently tap the bottom of the fork on the edge of the bowl to allow the excess to drip off. Use a second fork to gently nudge the dipped sandwich back onto the baking sheet. Repeat with remaining sandwiches and return to fridge to chill (sandwiches may also be frozen).

(print this recipe)

This delicious recipe brought to you by Sheri Silver

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