23 Jun Off
Chickpea Peanut Butter Energy Balls
10-16 servings; makes 32 balls
1 1/2 cups no-salt-added cooked or canned (from about one 15-ounce can) chickpeas, rinsed and drained
1/2 cup all-natural smooth peanut butter, or more as needed
1/3 cup honey
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt, or more as needed
1 1/4 cups ground oat flour, or more as needed (see headnote)
1/3 cup mini chocolate chips
Combine the chickpeas, the 1/2 cup of peanut butter and the honey in a food processor; puree for 1 minute or until very smooth. Scrape down the bowl.
Add the cinnamon, vanilla extract, 1/2 teaspoon of sea salt and the 1 1/4 cups of ground oat flour; pulse to form a dough with the consistency of a stiff cookie dough. If it’s crumbly, add a little more peanut butter; if it’s too sticky, add a little more oat flour. Taste, and add salt as needed.
Add the mini chocolate chips; pulse just until evenly distributed. Wrap the dough in plastic wrap or transfer to a container and cover; refrigerate for 1 to 2 hours, until firm and well chilled.
Use a 1-tablespoon measure to scoop 32 portions of dough; roll between your palms to form 32 balls. Refrigerate or freeze until ready to serve.
Recipe inspired by: https://www.washingtonpost.com/pb/recipes/peanut-butter-chickpea-energy-balls/15087/?tid=a_inl
Comments are closed.