Samoa Cookie Balls

April 24, 2017


Samoa Cookie Balls



1 cup chickpeas, rinsed

1 cup unsweetened coconut flakes, separated into two 1/2 cups

1/4 cup natural peanut butter

3-4 tbsp maple syrup (depending on sweetness preference)

1 tsp vanilla extract 

1/4 tsp salt 

1/4 cup melted dark chocolate 



1. Preheat oven to 300 degrees

2. Line a baking sheet with parchment paper, and bake the coconut flakes for 6-8 minutes, or until golden brown 

2. In a food processor or blender, blend chickpeas until smooth

3. Add 1/2 cup of coconut flakes, peanut butter, maple syrup, vanilla extract, and salt & blend until dough-like (may take a few minutes) 

4. Make the dough into 12-15 balls 

5. Roll balls in toasted coconut flakes & drizzle dark chocolate over each 

6. Freeze for 10-15 minutes, or until dark chocolate hardens & enjoy! 


* I think these taste best kept in the freezer and taken out a few minutes before eating to thaw, but they are also delicious kept in the refrigerator! 




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