Chickpea Gingerbread Buckeyes

5 from 3 votes

Festive gingerbread buckeyes made healthier and vegan-friendly thanks to one magic ingredient - chickpeas! The blind eye would never believe these two-bite treats are packed with plant-powered protein and fiber.

Prep Time15

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: -14 buckeyes

Author: Jamie Vespa MS, RD

Equipment

Food processor

Ingredients

1 cup canned chickpeas (drained, thoroughly rinsed, and patted dry)
3/4 cup natural creamy peanut butter (the only two ingredients should be peanuts and salt)
1/3 cup powdered sugar
1/4 tsp sea salt
2 Tbsp. molasses
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1 cup semi-sweet chocolate chips (use Enjoy Life brand is making vegan/dairy free)
Turbinado sugar for garnish

Instructions

Place chickpeas in a food processor. Blend until finely ground, about 15 seconds. Add peanut butter, powdered sugar, molasses, cinnamon, ginger, and salt. Blend for about 1 minute, stopping to scrape down the sides as needed, until ingredients form of a smooth ball of dough.
Roll dough into 12 to 14 balls (about 1.5 Tbsp. each), and place on a parchment-lined baking sheet. Chill for 15 to 20 minutes, until slightly firm.
Place chocolate chips in a microwave-safe bowl. Heat in 30 second increments, stirring after each time, for about 90 to 120 seconds, until melted.
Dip buckeyes into chocolate and place back on parchment paper. Sprinkle Turbinado sugar overtop, if desired. (If you have any leftover melted chocolate, feel free to drizzle it over the Buckeyes.) Refrigerate for 15 minutes, or until chocolate hardens.

Notes

Store Buckeyes in an airtight container in the refrigerator for up to 1 week.
You can also freeze Buckeyes for up to 3 months. Thaw overnight in the refrigerator.

Nutrition