Peanut butter choc bliss balls
1
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 24 • Difficulty: Easy
Mild, neutrally flavoured chickpeas puree to a creamy, smooth consistency, then combine with peanut butter powder and enough cocoa to give these whole-grain treats a bittersweet edge. Toasting the oats in a frying pan makes them slightly crunchy and gives them a rich, nutty flavour. Honey and mini chocolate chips add just enough sweetness.
Ingredients
Rolled oats, dry
1 cup(s), (90g)
Canned chickpeas, rinsed and drained
1 400g can
Honey
2 tbs
Vanilla bean extract, alcohol free
1 tsp
Plain peanut butter powder
½ cup(s), (55g)
Cocoa powder
⅓ cup(s), (30g)
Dark chocolate chips
¼ cup(s), (50g)
Instructions
1
Heat a large non-stick frying pan over medium-high heat. Cook oats, stirring occasionally, for 4-5 minutes or until they smell toasty and are lightly browned. Tip onto a plate to cool.
2
Process chickpeas, honey, vanilla and ¼ cup water in a food processor until smooth, stopping to scrape down sides of processor bowl as needed. Add peanut butter powder and cocoa. Process until well blended and mixture starts to form a ball.
3
Transfer mixture to a large bowl. Stir in toasted oats and chocolate chips. Roll into 24 balls (about 1 slightly rounded tablespoon of mixture per ball). Chill for 30 minutes or until firm before serving.
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