Ingredients
1/2 can chickpeas or white beans, drained and rinsed
1 tsp pure vanilla extract
scant 1/8 tsp salt
scant 1/8 tsp baking soda
2 tablespoons nut butter or oil (If you use peanut butter, they’ll have a slight “pb cookie dough” taste.)
1/3 cup brown sugar (
2 T chocolate chips, or more if desired
1-2 T rolled oats or quick oats (or flaxmeal)
optional: 1 bag chocolate chips,
optional: nondairy milk if needed, to thin it out chocolate sauce
Preparation
Add all ingredients (except chocolate chips) to a food processor, and blend until very smooth.
Then mix in the chocolate chips and form balls. (I used a melon baller.)
You can eat these plain, but if you wish to cover them in chocolate, proceed thusly: Allow to chill in the fridge. Once chilled, melt chocolate chips with 2 tsp coconut oil (or shortening). Take the balls from the fridge and cover in chocolate, then return them to the fridge to harden.
