Chickpea Oatmeal Chocolate Chip Cookie Dough Power Bites
Chickpea Oatmeal Chocolate Chip Cookie Dough Power Bites
As seen at the Calgary Stampede 2017 Kitchen Theatre! Cookie dough and dessert hummus are two foods that are on-trend right now. This recipe combines these two trends into a tasty, portable snack that'll give you the boost you need! Omit or use gluten-free oats to make recipe gluten-free, and feel free to add in your favourite mix-ins, like coconut, dried fruit, nuts or seeds.
Author: Vincci Tsui, RD
Recipe type: Snacks, Dessert, Vegetarian, Vegan
Makes: 4 dozen (48) balls
Ingredients
24 dates, pitted (about 1½-2 cups)
1 can (19 fl oz/540 mL) chickpeas, ideally no-salt-added, drained and rinsed (about 2 cups, or 365 g)
¼ cup (60 mL) natural peanut butter
1 tsp (5 mL) vanilla
½ cup (125 mL) rolled oats
½ cup (125 mL) semisweet chocolate chips
Instructions
Place dates in a food processor and process until a paste is formed.
Add chickpeas, peanut butter and vanilla. Process until a smooth paste is formed.
Pulse in rolled oats until blended. Place “dough” into a bowl and knead in chocolate chips.
Shape into small, 1” balls. Serve at room temperature or refrigerated. Will keep in refrigerator for up to 3 weeks, and in freezer for several months.