Protein-packed with delicious chocolatey goodness - what's not to like? These gluten-free bites come together fast and offer endless options for customization - add chocolate chips, PB2, chopped nuts and more! Make em and create a freezer stash for your breastfeeding snack emergencies!
1 15 oz can chickpeas
1/4 cup Milk Drunk Protein Powder (any flavor!)
1 tsp vanilla
1 Tbsp coconut sugar
2 Tbsp peanut butter
2 Tbsp chocolate chips
For chocolate coating:
3/4 cup chocolate
Add chickpeas to blender or food processor, blend until smooth. Use rubber spatula to scrape down the sides
Add remaining ingredients and blend until a ball of dough forms. Use rubber spatula to separate the dough a bit then add the chocolate chips and pulse a few times until the chocolate chips get dispersed through the dough.
Roll dough into balls and place on a small parchment lined plate or baking sheet. place in fridge to harden for 10-15 minutes.
Melt chocolate until fully melted, about 1 minute. Use fork to dip each cookie dough ball into the melted chocolate. Let excess drip off before placing back on parchment lined plate or baking sheet. Place in fridge or freezer to set before enjoying!
Store leftover balls in fridge for up to a week or freezer up to a month.