Bittersweet chocolate and peanut butter energy bites
2
Points®
Total time: 52 min • Prep: 18 min • Cook: 4 min • Serves: 24 • Difficulty: Easy
Mild, neutrally flavored 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 dry skillet makes them slightly crunchy and gives them a rich, nutty flavor. Honey and mini chocolate chips add just enough sweetness. For the best results, seek out lower-sodium chickpeas. If using no-salt-added chickpeas, add 1/4 tsp salt to make sure the flavor doesn’t fall flat.
Ingredients
Uncooked old fashioned rolled oats
1 cup(s)
Canned chickpeas (garbanzo beans)
15 oz, rinsed and drained
Water
¼ cup(s)
Honey
3½ Tbsp
Vanilla extract
1 tsp
Powdered peanut butter
½ cup(s)
Unsweetened cocoa powder
⅓ cup(s)
Mini semisweet chocolate chips
¼ cup(s)
Instructions
1
Heat a large nonstick skillet over medium-high heat. Add oats to pan; cook, stirring occasionally, until fragrant and lightly browned, about 4 to 5 minutes. Pour onto a plate to cool.
2
Combine chickpeas, water, honey, and vanilla in a food processor and process until smooth, scraping sides of bowl as needed. Add peanut butter powder and cocoa and process until well blended and mixture starts to form a ball. Spoon mixture into a large bowl. Fold in toasted oats and chocolate chips. Roll mixture into 24 balls (about 1 slightly rounded Tbsp each). Chill until firm, about 30 minutes.
3
Serving size: 1 energy bite
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