Chocolate Pretzel Almond Chickpea Balls

• 1 can 15.5 Oz. Can Garbanzo Beans, Drained, Rinsed
• 1/2 cups Almond Nut Butter Or Peanut Butter
• 1/4 teaspoons Salt
• 1 teaspoon Stevia To Taste
• 1-1/2 Tablespoon Maple Syrup
• 1 teaspoon Vanilla Extract
• 1/2 cups Oat Flour (oats Processed Into Flour)
• 1/2 cups Oats
• 1/3 cups Pretzels, Crushed
• 1/4 cups Mini Chocolate Chips

1. Line a baking sheet with parchment paper.
2. In a food processor add garbanzo beans, almond nut butter, salt, stevia, maple syrup, vanilla extract and oat flour. Process until well combined and creamy.
3. Add blended bean mixture to a bowl and stir in oats and mix until well combined. Stir in crushed pretzels and chocolate chips and gently mix until combined.
4. Roll dough into balls, about the size of a ping pong ball, maybe a little smaller. Place rolled balls onto prepared pan.
5. Place in the freezer to harden then store in a freezer bag for up to 3 months. Or you can skip the freezing part and refrigerate your chickpea balls to eat during the week.

garbanzo beans, almond nut butter, ubc, maple syrup, vanilla, oat flour, oats, pretzels, ubc

Taken from tastykitchen.com/recipes/desserts/chocolate-pretzel-almond-chickpea-balls/ (may not work)