So did the mention of Weight Watchers turn you off or on to this recipe? If you’re not sure, let me tell you, these bites are all kinds of “wow” including the whispery, gaspy type of “wow” and the loud, pleasantly surprised one. Now, I did not entirely go slim on you but after my Black Bean Brownie revelation, I now love recipes with healthy secret ingredients. This one contains chickpeas – high in folate and fibre! You can’t tell they’re in there. In fact, they taste quite sinful.
They look like truffles but I can’t tell you if they qualify to carry the name as I have never made nor eaten one to this day. These are quite soft in texture and pack a lot of flavor. Like peanut butter’s sweet and salty allure, these bites will satisfy all of your cravings. I dare you to only have one or two and not to eat the whole tray. If you do understandably eat the whole tray, then you can console yourself in that it was a Weight Watcher’s recipe and that they’re made with chickpeas and forget that your Weight Watchers coach would be ashamed of you, if you had one and if they still existed. As I understand it, most now follow Weight Watchers online.
No-cook Peanut Butter Bites
3/4 cup of chickpeas – rinsed and drained
3 Tbsp of creamy peanut butter
1/3 cup of brown sugar
1 tsp of light cream cheese
1/2 tsp of vanilla extract
1/4 tsp of salt
1/8 tsp of baking soda
2 Tbsp of flour
2 Tbsp of peanut butter chips (or chocolate)
1 heaping Tsp of wheat germ (optional & my idea)
2 Tbsp of powdered sugar
2 Tbsp of unsweetened cocoa powder
Combine chickpeas, peanut butter, brown sugar, cream cheese vanilla extract, salt and baking soda in a food processor and process until completely smooth.
Add flour, chips (peanut butter or chocolate) and pulse until just combined.
Refrigerate mixture for about 1hr to allow it to firm up
Using a melon baller, scoop cookie dough into small balls. Gently place each ball on a board or your counter covered with a piece of parchment or wax paper.
In a small bowl, sift cocoa and powdered sugar together and place a couple of tablespoons full onto the parchment paper. Roll each ball around in the mixture and place in an individual mini-muffin paper liner. Reserve the left over sugar/cocoa mixture.
Keep chilled until ready to serve. Dust with reserved sugar/cocoa mixture just before serving.