March 30, 2019


1 x 400g tin of chickpeas, drained and rinsed

4 tablespoons vanilla vegan protein powder

2 tablespoons of almond cashew butter

1 tablespoon of coconut sugar

1 teaspoon vanilla extract

A Pinch of salt

2 tablespoons of dairy free chocolate chips


Start by adding the chickpeas to a food processor, (do not be tempted to add water) and blend them until they form a smooth paste.

Add the remaining ingredients with the exception of the chocolate chips to the food processor and blend until a ball of chickpea dough forms. This should only take a few minutes.

When the dough has formed use a spoon to break it up before scattering in the chocolate chips. Pulse the food processor until the chocolate chips are well mixed through the dough, then removed the dough from the processor.

Make in to 6 or 12 balls – they can be used for dipping or enjoy them on their own

There are 6 servings in the recipe and the dough can be stored in the fridge for up to 4 days.


Calories 164 Kcals

Protein 10g

Carbohydrates 19g

Fibre 4g

Fats 5g

Serves 6



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