Ingredients
- 1 can chickpeas (15 oz)
- ¼ cup maple syrup
- 3 tbsp almond butter
- 1 tbsp ground flax meal
- 2 tbsp almond flour
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 1 tbsp coconut flour (optional if needed)
- ¼ cup mini chocolate chips (or chopped chocolate)
Chocolate Shell:
- ¼ cup coconut oil (melted)
- ¼ cup cacao or cocoa powder
- 2 tsp maple syrup
- pinch salt
Instructions
- Mix everything (besides chocolate chips) into a food processor until smooth, 3-4 minutes.
- Transfer to a bowl and fold in the chocolate chips. Roll into balls and freeze on a parchment-lined sheet tray for 30 min.
- Melt chocolate ingredients over low heat or using a double boiler. Turn heat off and pour into a bowl. Alternatively, microwave in 30 second increments.
- Dip balls into chocolate and lay back on sheet pan. Sprinkle with flakey sea salt if you have. Freeze for 30 minutes before eating.
Notes
Store in air tight container in the fridge, for up to 10 days or in the freezer for up to one month.