Chickpeas are pretty much a blank canvas taste-wise, but the almond butter in these almond and chickpea energy balls give them a deliciously smooth and nutty flavor
Whatever you choose to call them (we’re calling them energy balls but some call them ‘bliss’ balls!) these little snacks pack a lot of energy into a small bite – but they’re still much healthier for your children than doughnuts.
Chickpeas are pretty much a blank canvas on which to paint other flavours, but they’re high in protein, low in fat and sodium, and contain iron, fiber and antioxidants. They’re also high in phosphorus, vitamin K, folate, zinc, choline, and selenium – all of which should be in a healthy diet. And if your children pile into these when they get home from school, they won’t ruin their evening meal..
Makes about 12-16 small balls
– 1 X 400g can chickpeas (drained)
– 2-3 dried apricots chopped very small
– ½ cup almond flour
– ⅓ cup almond butter
– 2 tbsp honey
– 1 tsp vanilla extract
– pinch of salt
Suggested coatings: Toasted sesame seeds or nuts, cinnamon, cacao nibs, dried coconut.
1. Put all the ingredients in a food processor
2. Blend for several minutes, scraping down if necessary, until it begins to form a clump. It needs to be a consistency you can roll in your hands. If it’s too dry, add a bit more almond butter.
3. Roll pinches of the mixture into balls and chill on a tray for an hour.
4. These will keep for a couple of weeks in the fridge, or about three months if frozen.
Tell us what you think…
Did you enjoy this recipe, or have a smoothie of your own to share? We’d love to hear. Send us a message in the comments below.