Updated: Feb 16
1 can of Chickpeas
25g BiaSol Super Milled Grains
45ml Maple Syrup
120g Peanut Butter
1 tsp vanilla extract
Pinch of Salt
Handful (about 28g) of dark chocolate chips
Add in all ingredients into a blender apart from the chocolate chips and blend until smooth.
Fold in the chocolate chips and shape into small balls
Put the cookie dough balls into the fridge for a few hours/ freezer for 30 mins.
Melt some chocolate chips and dip each ball into the chocolate.
Return to the fridge/freezer until the chocolate has set.