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Chickpea Protein Bites

Gluten-free, Dairy-free, Vegetarian, Vegan
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Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 Bites
Course: Breakfast, Dessert, Snack
Cuisine: American, British, European
Calories: 207
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can Chickpeas (400g can) Drained and rinsed
  • 40 grams Powdered peanut butter Substitute: almond flour
  • 60 grams Peanut butter Substitute: almond butter
  • 60 grams Vegan vanilla protein powder Substitute: extra peanut/almond flour
  • 90 grams Maple syrup Substitute: honey
  • 60 grams Chocolate chips Optional
  • 1/2 tsp Cinnamon
  • 1/2 tsp Vanilla extract
  • 30 grams Vegan milk/dark chocolate To drizzle

Equipment

  • Freezable dish (~18.5 cm x 4.3 cm)
  • Grease-proof paper
  • Blender
  • Spatula/spoon
  • Bowl
  • Knife (to portion)
  • Heatproof bowl

Method
 

  1. Optional: remove skins from the chickpeas for a smoother batter
  2. Line a freezeable dish with greaseproof paper and set aside
  3. Place all of the ingredients (except chocolate) into a blender and blitz until smooth
  4. Spoon the batter into a bowl and fold in the chocolate chips
  5. Move the contents of the bowl into the lined dish and freeze for ~1 hour (until mostly set)
  6. If it freezes too much, slightly defrost before cutting into 8 equal portions with a sharp knife
  7. Melt the chocolate in the microwave (using 30-second bursts and mixing intermittently)
  8. Drizzle the chocolate over the top of the squares
  9. Enjoy!

Notes

  • Freezer friendly (up to 3 months)
  • Store in the fridge for 7-10 days (in an air-tight container)
  • Calories include chocolate chips and toppings