This is an updated version of my Chocolate Covered Cookie Dough Bites. I think they are even better than the original. They are protein packed and addictive. I am just giving you fair warning now.
- 1 can (1 1/2 c) chickpeas/garbanzo beans, drained, rinsed
- 6 dates soaked in hot water, drained
- 1/2 c gf oats
- 1/4 c peanut butter
- 1 tbsp vanilla extract
- 1/4 c water (1 tbsp at a time)
- pinch of Himalayan salt
Combine dough ingredients into a high-speed blender. Blend on high, adding water as needed to loosed the dough. (I used the water that I soaked the dates in.) You might need to scrape down the sides periodically.
Blend the dough until it is creamy and smooth. Transfer the dough to a large bowl.
- 1/2 c chocolate chips, Vegan/GF, chopped
Add chocolate chips to dough mixture and stir to thoroughly incorporate the ingredients.
Chill in refrigerator for at least 30 minutes.
Line a baking sheet with parchment paper or a silicone mat.
Roll the dough into walnut size bites and place on prepared baking sheet.
Freeze dough bites until they have firmed up. Store in a sealable container in the refrigerator.
Share. Eat. Enjoy.