Ingredients
- 1/3 cup reduced-sodium chickpeas lightly heaping
- 2 tablespoons natural peanut butter
- 1 1/2 tablespoons powdered peanut butter
- 1 tablespoon agave nectar
- 1/2 teaspoon raw vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
- 2 teaspoons dairy-free mini chocolate chips
- 6 large bananas sliced into coins and frozen overnight
Instructions
- Place the chickpeas, peanut butter, peanut butter powder, agave, vanilla, cinnamon, and salt in a small food processor (mine is 3 cups) and process until smooth and creamy, scraping down the sides often.
- Transfer to a medium bowl and stir in the chocolate chips.
- Line a plate with parchment paper. Roll the cookie dough into very small balls, about ¼ tsp-sized, and place them on the plate.
- Place the plate into the freezer until the balls have hardened, about 30 minutes.
- Remove the frozen banana coins from the freezer and let them thaw for about 10 minutes. Remove the cookie dough bites from the freezer as well, so they can begin to soften.
- Place the bananas into a high-powered food processor and blend until smooth and creamy, scraping down the sides as necessary.
- Transfer to a large bowl and stir in the frozen cookie dough bites.
- DEVOUR!