Double-Chocolate Mint Bites
Impress your friends with these tasty double-chocolate mint bites made with chickpeas, dates, oats and sunflower seeds. Fiber-rich with no sugar or oil!
Servings 12 bites
Equipment
- Food Processor
Ingredients
- 10 Deglet Noor dates, pitted
- 1/2 cup warm water
- 1/2 cup rolled oats
- 1/4 cup sunflower seeds, raw
- 1/3 cup fresh mint, packed
- 3 T Cacao
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- dash salt
- 1 can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
- 1 T apple cider vinegar
- 2 T cacao nibs more for topping (optional)
Instructions
- Preheat oven to 350 degrees F.
- Soak dates in warm water for 5 minutes.
- Add oats, sunflower seeds and fresh mint to food processor. Process for 30 seconds, or until no large pieces of mint remain. Transfer to a large mixing bowl and add cacao, baking powder, baking soda and salt.
- Add dates, soaking water, drained chickpeas and apple cider vinegar to food processor. Process until smooth, stopping to scrape down sides as needed. Add to dry ingredients. Add cacao nibs and stir until fully combined.
- Using a small cookie scoop, scoop onto a parchment lined baking sheet. If desired, press a few cacao nibs into the top of eat bite.
- Bake for 14 minutes, or until firm.
Notes
Store in an air-tight container at room temperature for 2-3 days, refrigerated for 1 week or in the freezer for up to 3 months.