Coconut Chickpea Cookie Dough Balls

These no bake chickpea energy balls are a healthy snack with fiber and protein. They're easy to make, vegan, and totally delicious.

Course Dessert, Snack

Cuisine American

Prep Time 15

Freezing time 30

Total Time 45

Servings balls (about 1 rounded tablespoon each)

Calories 164kcal

Combine chickpeas, almond butter, vanilla extract, maple syrup, coconut, and oats in a food processor. If using unsalted almond butter, you may want to add a pinch of salt. Pulse until a smooth batter forms, stopping to scrape down the sides as needed.
Remove the blade from the food processor. Stir the mini chocolate chips into the batter.
Scoop out a rounded tablespoon of the batter. Roll it into a ball. Place on a lined baking sheet or freezer-safe tray. Repeat with the remaining batter until you have about 12 balls.
Put the tray in the freezer, somewhere it won't get bumped, for about 30 minutes or until the balls are frozen solid. Transfer the frozen balls to a freezer safe bag or container, separating layers with parchment or wax paper if desired. Store in the freezer for up to 3 months.
When you want to have one, remove from the freezer and let it sit at room temperature for 10 minutes to warm up. Alternatively, you can keep the balls in the refrigerator, but I like them best frozen. You can also enjoy the cookie dough as a dip.
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If you don't have oats, sub almond flour or milled flaxseed. You can also substitute other nut butters, such as peanut or cashew butter, if desired. I like to make the recipe with half almond and half peanut butter.
You can use regular chocolate chips or roughly chopped dark chocolate in lieu of mini chips. I like to use the Enjoy Life brand mini chocolate chips (they are dairy-free, vegan, and allergy-friendly). Cacao nibs would also work.