Coconut Cookie Dough Balls

1

Over low heat, melt coconut oil and coconut butter. Remove from heat and mix in vanilla extract.

2

Add cooked chickpeas to a blender or a food processor. Pulse until fine. Some small chunks may remain but the chickpeas should be essentially crumbs. Remove and set aside in a mixing bowl.

3

Pulse oats in a blender or food processor until a fine powder, similar to flour, forms. Remove and add oat flour to the same bowl as chickpeas.

4

Slowly fold the coconut oil and butter into the chickpea oat blend. Slowly add a few teaspoons of water at a time, until dough-like consistency is met.

5

Add in the remainder of ingredients and stir again.

6

Using a spoon, or a medium cookie scoop, take about 2 tbsp of the dough at a time and work it into a ball. Repeat this step until all the dough is used. Refrigerate bites for 2 hours minimum. Then transfer bites to an airtight container. Keep up to 2 weeks in the fridge.