1canchickpeas, drained and rinsedor 1 1/2 cups cooked chickpeas
1Tapple cider vinegar
2Tcacao nibsmore for topping (optional)
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.
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.
Double-Chocolate Mint Bites https://www.wholly-plants.com/double-chocolate-mint-bites/ 09/21/2019