Ingredients
- 1 can chickpeas (15 1/2 ounces) drained and rinsed
- 1/2 cup + 1 tablespoon peanut butter divided
- 1/3 cup peanut butter powder
- 3-4 tablespoons agave nectar to taste
- 1 1/4 teaspoons raw vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
- 2 1/2 tablespoons mini chocolate chips
Instructions
- Place the drained and rinsed chickpeas, 2 tablespoons of the peanut butter (saving the rest for later), peanut butter powder, agave, vanilla, cinnamon, and a pinch of salt into a small food processor.
- Blend, scraping down the sides as necessary, until the mixture is thick, creamy and smooth. This could take a good 5-7 minutes, and you'll need to scrape down the sides to get all the chickpeas in as you go.
- Transfer the dough to a medium bowl and stir in the chocolate chips.
- Make a heaping 1/2-tablespoon ball of the dough and break it into 2 small balls, lightly flattening them. Place 1/4 teaspoon of peanut butter into the center of one of the rounds, place the other round over top and sealing the sides. Roll into a ball.
- Repeat with remaining dough and serve.
