Chickpea cookie dough cake pops

• 分量: 24
• 調理時間: 10 mins
• 総時間: 40 mins

材料

1 can cooked chickpeas

1/2 cup peanut butter (or sub

other nut or seed butter)

1/4 cup pure maple syrup or honey

1 teaspoon vanilla extract

1/2 to 1 cup rolled oats (see

directions)

1/4 cup dark chocolate chips

(optional)

1 tablespoon dye-free sprinkles

(optional)

手順

Rinse and drain chickpeas, then pat dry.

In a high-speed blender or food processor, add chickpeas, peanut butter, maple syrup/honey, vanilla extract and 1 cup of rolled oats. Blend until a dough is formed. If you don’t have a blender or food processor, mash the chickpeas with a potato masher and then stir through the other ingredients. You will likely need only 1/2 cup of oats.

Use a cookie scoop or tablespoon to scoop dough and roll into balls. Refrigerate for 30 minutes, then add cake pop sticks.

If desired, heat chocolate chips with 1 teaspoon coconut oil in the microwave or over the stove until runny. Drizzle over the cake pops and sprinkle with dye-free sprinkles. Enjoy!