There's nothing better than a fridge or freezer with healthy, ready-to-eat breastfeeding snacks when you're a busy mom. And because our powders come pre-mixed with powerful, natural galactagogues like brewer's yeast, flax and oat flour, this milk-boosting recipe comes together quick and easy.
With a delicious cookie-dough texture and plenty of chocolate, these breastfeeding treats are perfect out of the freezer to satisfy those late-night nursing or pumping session cravings! Gluten-free and dairy-free, they also offer endless options for customization - add chocolate chips, PB2, chopped nuts and more!
1 15 oz can chickpeas
1/4 cup Milk Drunk Protein Powder (any flavor!)
1 tsp vanilla
1 Tbsp coconut sugar
2 Tbsp peanut butter
2 Tbsp chocolate chips
For chocolate coating:
3/4 cup chocolate
Add chickpeas to blender or food processor, blend until smooth. Use rubber spatula to scrape down the sides
Add remaining ingredients and blend until a ball of dough forms. Use rubber spatula to separate the dough a bit then add the chocolate chips and pulse a few times until the chocolate chips get dispersed through the dough.
Roll dough into balls and place on a small parchment lined plate or baking sheet. place in fridge to harden for 10-15 minutes.
Melt chocolate until fully melted, about 1 minute. Use fork to dip each cookie dough ball into the melted chocolate. Let excess drip off before placing back on parchment lined plate or baking sheet. Place in fridge or freezer to set before enjoying!
Store leftover balls in fridge for up to a week or freezer up to a month.