When you need a sweet fix, these protein balls are good for your sugar cravings. They offer a mix of carbs, proteins and good fats, which give you a boost of energy, especially in the afternoon. Pack them in your purse or gym bag to snack on at anytime of the day.
If you like cookie dough, then you’re sure to love these chickpea balls. Chickpeas, peanut butter and flaxseed along with dark chocolate – what’s not to like? The cayenne pepper gives it a touch of heat, which you can taste when you’re eating them.
I have given below the recipe for the sunny butter. I had used it in a previous recipe Vegetable Patè. The quantity is more than what is needed for this recipe. It keeps very well in the fridge and it’s a delicious and healthy spread.
This recipe has been adapted from www.livestrong.com. It makes around 20 balls.
PREP: 15 minutes
1 cup chickpeas, cooked and drained
1 tbsp ground flax seeds
3 tsp coconut nectar
1 tsp virgin coconut oil
1 tsp vanilla extract
1/8 tsp almond extract
1/8 tsp sea salt
1/8 tsp cayenne pepper
½ cup peanut butter
¼ cup sunny butter
1/3 cup bittersweet chocolate chunks
1 cup unsalted toasted sunflower seeds
½ tsp coarse salt
½ cup honey
Place the sunflower seeds in a food processor and grind. Add the salt and honey and process until a ball forms. Set aside.
Add the chickpeas,flax seeds, coconut nectar, melted coconut oil, vanilla and almond extract, salt and cayenne pepper to a food processor and process until creamy, about two minutes.
Add the peanut butter and a quarter cup of the sunny butter and blend until well combined, about one minute.
Chill the mixture in the fridge for about an hour. Add the chocolate chips and mix well. Form into 15 balls and place in a sealed container. Store in the refrigerator for a week.