Makes 7 Servings
Macros: 101 Cal, Fat 5g, Carbs 12g, Fibre 2g, Protein 3g
2/3 cup Chickpeas (cooked)
1 1/3 tbsps Almond Flour
1 1/3 tbsps Oats
1 1/3 tbsps Maple Syrup
1/3 tsp Vanilla Extract
1/3 tsp Sea Salt (flaky, divided)
60 grams Dark Chocolate (divided)
In a food processor, combine chickpeas, almond flour, oats, maple syrup, vanilla, and half of the sea salt. Process until smooth, stopping every thirty seconds to push down the batter with a spatula.
Transfer the mixture to a large bowl.
Chop 1/3 of the dark chocolate and add to the bowl. Stir the batter to combine.
Using a one-inch scoop or a tablespoon, portion out the batter into balls.
Melt the remaining chocolate and drizzle it onto the balls. Set in the fridge for five minutes. Top with the remaining flaky sea salt. Enjoy!
Leftovers: Refrigerate in an airtight container for up to one week. Alternately, freeze the cookie dough bites, and allow to thaw for five minutes before consuming.
Serving Size: One serving is equal to approximately one ball.
More Flavour: For a sweeter cookie dough bite, add coconut sugar to sweeten without altering the texture.
Additional Toppings: Top with freeze-dried raspberries for a flavourful addition.