Peanut Butter Chickpea Energy Balls 10.000

Dixie D. Vereen for The Washington Post

No Bake Weeknight Vegetarian Jan 11, 2016

These little no-bake bites make a satisfying on-the-go snack.

Make Ahead: The dough needs to chill for an hour or two in the refrigerator. The finished balls can be refrigerated for up to 1 week and frozen for up to 3 months; freeze in single layers on baking sheets until firm, then transfer to zip-top bags. Defrost before serving.

Where to Buy: You can use store-bought oat flour, such as Bob’s Red Mill brand, or make your own by pulsing rolled (not instant or steel-cut) oats in a food processor until finely ground.


Servings:
10 - 16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10-16 servings; makes 32 balls

Ingredients
  • 1 1/2 cups no-salt-added cooked or canned (from about one 15-ounce can) chickpeas, rinsed and drained
  • 1/2 cup all-natural smooth peanut butter, or more as needed
  • 1/3 cup honey
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt, or more as needed
  • 1 1/4 cups ground oat flour, or more as needed (see headnote)
  • 1/3 cup mini chocolate chips

Directions

Combine the chickpeas, the 1/2 cup of peanut butter and the honey in a food processor; puree for 1 minute or until very smooth. Scrape down the bowl.

Add the cinnamon, vanilla extract, 1/2 teaspoon of sea salt and the 1 1/4 cups of ground oat flour; pulse to form a dough with the consistency of a stiff cookie dough. If it’s crumbly, add a little more peanut butter; if it’s too sticky, add a little more oat flour. Taste, and add salt as needed.

Add the mini chocolate chips; pulse just until evenly distributed. Wrap the dough in plastic wrap or transfer to a container and cover; refrigerate for 1 to 2 hours, until firm and well chilled.

Use a 1-tablespoon measure to scoop 32 portions of dough; roll between your palms to form 32 balls. Refrigerate or freeze until ready to serve.

Rate it

Recipe Source

Adapted from a recipe on the blog FitFoodieFinds, at PulsePledge.com.

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.