Chocolate Covered Chickpea Protein Balls

• Vegan
• Gluten free

• Produce

  • 1 15-ounce can Chickpeas

• Canned Goods

  • 2 tbsp Applesauce, unsweetened
  • 1/3 cup Vanilla protein powder

• Condiments

  • 1/4 cup Almond or peanut butter
  • 2 1/2 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1 1/2 tbsp Cocoa powder
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on emilieeats.com

Description

Ingredients

• 1 15-ounce can chickpeas, drained and rinsed
• ⅓ cup vanilla protein powder
• ¼ cup almond or peanut butter
• 2½ tablespoons maple syrup, divided, or 10 drops stevia extract, divided
• 2 tablespoons unsweetened applesauce
• ½ teaspoon vanilla
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 2 tablespoons coconut oil, melted
• 1½ tablespoons cocoa powder

Directions

• Line a baking sheet with wax paper or foil.
• In the bowl of a food processor, add chickpeas, protein powder, almond butter, 2 tablespoons maple syrup or 6-8 drops stevia, applesauce, vanilla, salt, and cinnamon. Pulse to combine until all ingredients are mixed together and smooth; stop to scrap the sides if needed. It should be like a soft dough texture.
• Roll the dough into 15 balls. Place each ball onto the wax paper. Place the baking sheet in the fridge.
• In a small bowl, add melted oil. Slowly stir in the cocoa powder until there are no lumps. Add ½ tablespoon maple syrup or 2-3 drops of stevia and a pinch of salt; stir to combine.
• Drizzle the chocolate over the balls. Let them cool in the fridge, or enjoy as is.
• Store these in an airtight container in the fridge or freezer.