Peanut butter choc bliss balls
1 - 2
PersonalPoints™ per serving
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.
Dry rolled oats
1 cup(s), (90g)
Canned chickpeas, rinsed and drained
1 400g can
Vanilla bean extract, alcohol free
Plain peanut butter powder
½ cup(s), (55g)
⅓ cup(s), (30g)
Dark chocolate chips
¼ cup(s), (50g)
- 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.
- 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.
- 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.