Chickpeas (15.5 oz) Drained and rinsed
1/2 Cup + 1 Tbsp Peanut butter, divided
1/3 Cup Peanut Butter Powder
3-4 Tbsp Agave, to taste
1 1/4 tsp Raw Vanilla extract
1 tsp Cinnamon
Pinch of salt
2 1/2 Tbsp Mini, Dairy-free chocolate chips
Instructions
Place the drained and rinsed chickpeas, 2 Tbsp of the peanut butter (saving the rest for later), the PB Fit, agave, vanilla, cinnamon and a pinch of salt into a SMALL food processor, mine is 3 cups.
Blend, scraping down the sides as necessary, until the mixture is thick, creamy and smooth. This could take a good 5-7 minutes, and you’ll need to scrape down the sides to get all the chickpeas in quite a few times. Just be patient, it WILL happen!
Transfer the dough into a medium bowl and stir in the chocolate chips.
Make a heaping 1/2 Tbsp sized ball of the dough and break it into two small balls, lightly flattening them. Place 1/4 tsp of peanut butter onto the center of one of the rounds, place the other round over top and sealing the sides. Roll into a ball. *
Repeat with remaining dough and DEVOUR.
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