Chocolate Coconut Chickpea Bites

Last Updated on 10/04/2017

Happy Monday!

And it really is a happy day! As of last Thursday, August 10, I am officially a Registered Dietitian! Some of you may have noticed the addition of “RDN” next to my name. This stands for Registered Dietitian Nutritionist, and is used interchangeably with the traditional abbreviation, “RD,” to indicate a Registered Dietitian. The Academy of Nutrition and Dietetics now permits dietitians to choose the abbreviation they prefer.

My journey to becoming an RDN began about four years ago, right around the time I launched my blog. I plan to write about my experience in a separate blog post, so if you are interested in the process of becoming a dietitian, be sure to stay tuned!

Now that I am officially an RDN, I am so excited to continue to expand It’s a Veg World After All. I have many plans in the works, and can’t wait to share them with all of you soon.

Now, on to today’s recipe! I first heard about “chickpea cookie dough” several months ago during my internship. Using chickpeas and nut butter as the base for a mock cookie dough seemed brilliant! Especially since it allowed you to lick the bowl ;-)!

And now that I’ve experimented with my own version of this legume-based dough, I’m totally hooked! These bites are delicious and satisfying, with an added dose of fiber and protein from the chickpeas and almond butter. They’re the perfect treat to satisfy that afternoon sweet tooth.

Chocolate Coconut Chickpea Bites

These vegan and gluten-free bites are a healthy snack with fiber and protein. Satisfy your sweet tooth, and stay energized during that afternoon slump!

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Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 15 bites

Author: Lizzie Streit, MS, RDN

Ingredients

• 1 15 oz can chickpeas - rinsed
• 1/2 cup almond butter - or substitute nut butter of your choosing
• 1 tbsp vanilla extract
• 3 tbsp maple syrup
• 1/2 cup chocolate chips
• 1/2 cup unsweetened shredded coconut

Instructions

• Combine chickpeas, almond butter, vanilla extract, and maple syrup in a food processor. Pulse until well combined.
• Transfer to a bowl, and add chocolate chips and shredded coconut.
• Roll into balls (I used a tablespoon as a guide for size), and transfer to a cookie sheet. Put sheet in the freezer, and let freeze for 30 minutes to 1 hour or until hard. Store in an airtight container in the freezer. Alternatively, you can eat the mixture as a dip, or store in the fridge.

Did you make this recipe?Mention @its_a_vegworld_afterall or tag #vegworld!

Have a happy and healthy week!

Lizzie