Prep Time 10 minutes 

Total Time 10 minutes 

Yield 32 balls 

Ingredients 

1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining) 

1/8 tsp salt 

2 tsp vanilla extract 

1/4 cup nut butter of choice, or allergy friendly sub 

¼ cup brown sugar 

1/3 cup chocolate chips, plus more for dipping if desired 

½ cup oats 

Instructions 

1. Add chickpeas, salt, vanilla extract, nut butter, and brown sugar to a food processor, and process until very smooth. 
2. Transfer to a mixing bowl and stir in the chocolate chips and oats. 
3. Portion into balls, about 1 tablespoon each, placing on a parchment-lined sheet pan. 
4. Place balls in freezer for 30 minutes. Can be stored in fridge or freezer, thaw slightly before eating for best texture. 
5. Optional: after freezing, dip cookie dough ball in melted chocolate chips. Can dip halfway or coat entirely for a more truffle-like experience.