Bittersweet Chocolate and Peanut Butter Energy Bites Recipe

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Mild, neutrally flavored chickpeas puree to a creamy, smooth consistency, then combine with peanut butter powder and enough cocoa to give these whole-grain treats a bittersweet edge. Toasting the oats in a dry skillet makes them slightly crunchy and gives them a rich, nutty flavor. Honey and mini chocolate chips add just enough sweetness. For the best results, seek out lower-sodium chickpeas. If using no-salt-added chickpeas, add 1/4 tsp salt to make sure the flavor doesn’t fall flat.

Total Time: 52 min Prep: 18 min Cook: 4 min Serves: 24 Difficulty: Easy

Point 2

Ingredients

  • uncooked old fashioned oats: 1 cup(s)
  • canned chickpeas: 15 oz, rinsed and drained
  • water: ¼ cup(s)
  • honey: 3½ Tbsp
  • vanilla extract: 1 tsp
  • powdered peanut butter: ½ cup(s)
  • unsweetened cocoa powder: ⅓ cup(s)
  • mini semisweet chocolate chips: ¼ cup(s)

Instructions

  1. Heat a large nonstick skillet over medium-high heat. Add oats to pan; cook, stirring occasionally, until fragrant and lightly browned, about 4 to 5 minutes. Pour onto a plate to cool.
  2. Combine chickpeas, water, honey, and vanilla in a food processor and process until smooth, scraping sides of bowl as needed. Add peanut butter powder and cocoa and process until well blended and mixture starts to form a ball. Spoon mixture into a large bowl. Fold in toasted oats and chocolate chips. Roll mixture into 24 balls (about 1 slightly rounded Tbsp each). Chill until firm, about 30 minutes.
  3. Serving size: 1 energy bite

Notes

Store in an airtight container in the refrigerator for up to 1 week.


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