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.