Hazelnut Chickpea Fudge Balls
Another chickpea ball recipe..
This one is my favourite so far because I LOVE chocolate. Use an organic cocoa powder for optimal nutrients and a raw honey for some enzymes. These do contain a little bit more fat than the other cookie dough balls, which gives them more of a fudge texture. In this recipe I used coconut oil, but I have made them with melted cocoa butter with great results. Feel free to mix up the nut butter too and add almond, natural peanut butter or hazelnut. For a nut free option, coconut butter would work and then use coconut flakes instead of the hazelnuts. They will be quite coconut-y but still scrumptious!
They do also contain tons of great protein and fibre found in the chickpeas and you will have aquafaba left over for another recipe.
Hazelnut Chickpea Fudge Balls
Ingredients
1 can chickpeas - drained and rinsed
1/2 cup organic cocoa powder
1/4 cup cashew butter
1/2 tsp vanilla extract
2 tbsp raw honey
2 tbsp coconut oil - melted
pinch sea salt
1/4 cup hazelnuts - chopped or whole
Directions
Drain and rinse chickpeas well then add to a food processor. Blend until broken up
Add remaining ingredients except for hazel nuts and blend until smooth
Add in hazelnuts and pulse
Roll into balls and enjoy