1 1/2 cups cooked chickpeas or 1,15 oz can of chickpeas, rinsed and drained
1/4 cup peanut butter or cashew butter
1/4 cup oat flour
2 tbsp maple syrup
3 tbsp brown sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup vegan mini chocolate chips, optional
1, 4oz bar of vegan dark chocolate
Dry off your chickpeas and add to a food process along with nut butter, maple syrup, flour, sugar, salt, and vanilla. Begin to pulse on high continuously until a dough starts to form and there are no chunks of chickpeas visible. Add chocolate chips and pulse a few times to mix them into the dough. Place the dough to chill in the fridge for 15 minutes. Prepare a parchment lined tray and with a cookie scoop or tablespoon measure, scoop some dough into your hands and begin rolling them to form a dough ball. Place the tray into the freezer to firm up a little more. Melt down your remaining chocolate until nice and smooth. Take your cookie dough balls out of the freezer and once chocolate is cooled, take two forks and dip the cookie dough balls into the chocolate making sure to completely coat. Allow excess chocolate to drip off and then place the coated dough balls on the parchment paper.
Once all cookie dough balls are coated, place the tray in the fridge for a few minutes to allow the chocolate to harden, then enjoy!