peanut or almond butter
not just caramel, plus more to serve
semi-sweet chocolate chips
Preheat the oven to 350 degrees with a rack in the middle position. Line a 12 count muffin tray with baking cups, mist with cooking spray, and set aside.
To a food processor or blender, add the chickpeas and pulse until coarsely ground. Add the remaining ingredients but the chocolate chips and process or blend until a thick batter is formed, using a spatula to scrape the bottom when necessary.
Transfer to a medium bowl and fold in the chocolate chips. Wet your hands with cold water, and form 12 even balls, placing in the baking cups. Place in the oven and bake for about 35 minutes. Let cool on a wire rack for at least 15 minutes before serving.
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