Yields 12 balls
1 16 ounce can of cooked chickpeas, rinsed and drained
3 Tablespoons raw organic honey
1 Tablespoon coconut sugar
1/8 teaspoon baking soda
4 Tablespoons raw organic almond butter
2 teaspoons vanilla
Pinch of himalayan salt
1 1/2 cups vegan chocolate chips
1. Combine chickpeas, honey, sugar, baking soda, almond butter, vanilla, and a pinch of salt in a food processor and process until smooth.
2. Remove to a bowl and stir in half a cup of the chocolate chips. Form into 1-inch balls and place on a parchment-paper lined baking sheet. Freeze until solid.
3. In a double boiler, melt remaining cup of chocolate chips. Dip the balls into the chocolate until covered, then place back on parchment-paper lined baking sheet. Freeze until chocolate has hardened, then store at room temperature.