Serves: 28 Serving size: According to calories
1 -15 oz can chickpeas, rinsed and drained
1 cup vanilla protein powder
2 Tablespoons almond butter or cashew butter
1 Tablespoon water
1 teaspoon vanilla extract
1/8 teaspoon sea salt
2 Tablespoons chocolate chips
¾ cup dark chocolate chips, dairy-free, if needed
3 teaspoons coconut oil
Add chickpeas to a large food processor and process until they start to smooth out. You may need to use a rubber spatula to scrape down the sides.
Add remaining ingredients, protein powder, nut butter, water, vanilla, and sea salt, and process until a ball of dough forms.
Use a rubber spatula to separate the dough a bit, add chocolate chips, and pulse 2-3 times or until chocolate chips get dispersed in the dough.
Remove dough from the processor.
Roll the dough (using a heaping ½ Tablespoon) into balls and place on a small parchment paper-lined baking sheet. Place in the fridge to cool for 10-15 minutes.
Melt chocolate using a double boiler or by placing chips and coconut oil in a microwave-safe bowl. Heat for 1 minute, stir and heat in 30-second increments until chocolate is fully melted. Use a fork to dip each cookie dough bite into the melted chocolate. Let excess chocolate drip off before placing back on a parchment-lined baking sheet. Place in the fridge or freezer to set chocolate before enjoying.
Store leftover protein bites in the fridge for up to a week or in the freezer for up to a month.