These chickpea blondie protein balls are the perfect example of sneaking healthy food into a recipe without anyone knowing what the “secret” ingredient is. This is something we do a lot with food, any chance we can get to throw a handful of spinach into a smoothie or grated zucchini and carrots into a turkey meatloaf, we take full advantage. In this case we snuck chickpeas (or garbanzo beans) into these protein balls. What the kids don’t know won’t hurt them!!
If you have followed our blog for any length of time you know we kinda have a thing for balls. Okay, that sounds really bad….I mean we really like to create a lot of ball recipes. I really don’t think there is any normal way of saying what I’m trying to say. Hopefully you get the idea….and not the wrong idea!!
Anywho….these chickpea blondie protein balls are my new favorite ball because they are packed with protein and they are ridiculously good. I love these for an on-the-go snack or a quick breakfast to tide me over, the kids love them in their lunches or as an after-school snack too. I would recommend making a double batch like I do because they always disappear within a day or two.
Also, try some of our other favorite ball recipes!!
- 1 C rolled oats
- 1 C garbanzo beans (chickpeas) rinsed and drained
- ½ C smooth peanut butter
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- ¼ tsp kosher salt
- 3 Tbsp mini chocolate chips
- 1 tsp coconut oil.
- In a food processor add oats and pulse until broken down. Add remaining ingredients and pulse until thorougly combined. Roll into equal size balls. In a small bowl add chocolate chips and coconut oil and microwave until melted. Dip half of balls into the chocolate and place on a wax paper lined plate. Place in the fridge for 10 minutes to set. Transfer to an airtight container in the refrigerator for up to 1 week.