Ingredients
Method
Conventional Method
- Add the rolled oats to a food processor and blitz on high for approximately 1 minute, until they resemble a fine flour. Pour the flour into a bowl and set aside.
- Add the drained chickpeas, tahini, maple syrup and vanilla. Process until very smooth.
- Add the blitzed oats, cinnamon and salt. Process until the mixture forms a soft dough.
- Stir through the dark chocolate chips.
- Refrigerate the mixture for at least 30 minutes, or until firm enough to roll.
- While the mixture is chilling, melt the dark chocolate with the coconut oil in the microwave in 30-second bursts, stirring after each burst. You should only need 2–3 bursts; the residual heat will help melt any remaining chocolate.
- Wet your hands and roll the mixture into approximately 14 golf-ball-sized bites. Wet your hands again as needed because the mixture can be sticky.
- Using a teaspoon, drizzle the chocolate over the bites.
- Refrigerate until the chocolate is set.
Thermomix Method
- Add the rolled oats to the bowl and blitz on speed 9 / 1 minute, until they resemble a fine flour. Pour the flour into a separate bowl and set aside.
- Add the drained chickpeas, tahini, maple syrup and vanilla. Process on speed 7 / 1 minute, or until very smooth.
- Add the blitzed oats, cinnamon and salt and combine on speed 5 / 30 seconds, or until the mixture forms a soft dough. Scrape down the sides and repeat for another 10 seconds if needed.
- Stir through the dark chocolate chips.
- Continue from step 5 above.
Notes
If the mixture is still too soft after chilling, add a little extra blitzed oat flour. For a lighter chocolate finish, use around 50g dark chocolate; use up to 80g for a more generous drizzle.
