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Peanut butter choc bliss balls

Peanut butter choc bliss balls

Total Time
25 min
20 min
5 min
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.


Rolled oats, dry

1 cup(s), (90g)

Canned chickpeas, rinsed and drained

1 400g can


2 tbs

Vanilla bean extract, alcohol free

1 tsp

Plain peanut butter powder

½ cup(s), (55g)

Cocoa powder

cup(s), (30g)

Dark chocolate chips

¼ cup(s), (50g)


  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.


TIP: Store bliss balls in an airtight container in the fridge for up to 2 weeks.