Chocolate Peanut Butter Cookie Dough Ball

 

 

 

Ingredients

• One 15 oz. can chickpeas, rinsed and drained
• ¼ c cocoa powder
• ¼ c honey, or to taste (substitute agave or maple syrup for strict vegan)
• ½ 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

Instructions

1. Combine the chickpeas, cocoa powder, honey, peanut butter, and vanilla in your food processor.
2. Process until a dough consistency forms, stopping to scrape down the sides, as needed.
3. Gather the contents of the food processor together in a ball and wrap in plastic wrap.
4. Refrigerate at least an hour, or until firm.
5. Place your desired coating ingredients in a shallow pan and roll the ball in the coating, pressing firmly to adhere.
6. Return the dough ball to the refrigerator until ready to serve. Serve with fruit, crackers, etc., or on sandwiches or tortillas, as desired.