Chocolate Peanut Butter Cookie Dough Ball
Chocolate Peanut Butter Cookie Dough Ball looks like a rich, sweet treat, but is actually a healthy snack with fiber & protein from a secret ingredient.
- One 15 oz. can chickpeas rinsed and drained
- 1/4 c cocoa powder
- 1/4 c honey or to taste (substitute agave or maple syrup for strict vegan)
- 1/2 c peanut butter
- 1 t vanilla
- Optional about 1 c total of any of the following or a combination for coating the dough ball: chopped peanuts, milk, semisweet, or white chocolate, or peanut butter chips, chopped chocolate, etc.
- Cookies crackers, tortillas, bread, etc. for dipping and spreading
Combine the chickpeas, cocoa powder, honey, peanut butter, and vanilla in your food processor.
Process until a dough consistency forms, stopping to scrape down the sides, as needed.
Gather the contents of the food processor together in a ball and wrap in plastic wrap.
Refrigerate at least an hour, or until firm.
Place your desired coating ingredients in a shallow pan and roll the ball in the coating, pressing firmly to adhere.
Return the dough ball to the refrigerator until ready to serve. Serve with fruit, crackers, etc., or on sandwiches or tortillas, as desired.