Chickpea Protein Bites
Gluten-free, Dairy-free, Vegetarian, Vegan
Equipment
- Freezable dish (~18.5 cm x 4.3 cm)
- Grease-proof paper
- Blender
- Spatula/spoon
- Bowl
- Knife (to portion)
- Heatproof bowl
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
Instructions
- Optional: remove skins from the chickpeas for a smoother batter
- Line a freezeable dish with greaseproof paper and set aside
- Place all of the ingredients (except chocolate) into a blender and blitz until smooth
- Spoon the batter into a bowl and fold in the chocolate chips
- Move the contents of the bowl into the lined dish and freeze for ~1 hour (until mostly set)
- If it freezes too much, slightly defrost before cutting into 8 equal portions with a sharp knife
- Melt the chocolate in the microwave (using 30-second bursts and mixing intermittently)
- Drizzle the chocolate over the top of the squares
- 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