One of the most common requests I get from clients is for a healthy snack and these are one of my fastest and yummiest suggestions.
No cooking required and you should have all the ingredients on hand.
Just remember to eat them slowly and mindfully!
From “veggie-licious” – how to cook with lentils, chickpeas, beans, tofu and eat more plant-based foods by Caroline Trickey – Culinary Nutritionist & Dietitian.
Makes about 30 • prep time 10 mins • cook time 0 mins • V • GF
Ingredients
400 gram tin of chickpeas, drained and rinsed or 1⅓ cups cooked chickpeas
½ cup (130 grams) natural peanut butter
3–4 tablespoons (90–120 grams) honey
¼ teaspoon cinnamon
1 teaspoon vanilla extract
1 cup (130 grams) whole rolled oats
⅓ cup chocolate chips, cranberries or dried apricots, chopped, optional
¼ cup shredded coconut, for rolling
How to make
1 Place drained chickpeas, peanut butter, honey, cinnamon, vanilla and oats in a food processor and blend until well combined.
2 Carefully mix through chocolate chips, cranberries or apricots by hand or pulse to combine, do not purée.
3 Place coconut on a plate.
4 Scoop out heaped teaspoons of mix and roll between your palms to form a ball.
5 Roll in coconut. Place in an airtight container and store in the fridge.
COOK’S TIPS
- Replace peanut butter with any other nut butter of choice.
- For a vegan version, replace honey with maple syrup.
- For a nut-free version, replace peanut butter with tahini or any other 100% seed butter.
Veggie-licious will be available for purchase at the end October at healthyhomecafe.com and select stockists.
