3/2 cup chickpeas, rinsed and drained (approximately 1 can)
3 tbsp sweetener of your choice (I used agave nectar but you could use honeyor maple syrup)
1/8 tsp. baking soda
3 tbsp nut butter of your choice
2 tsp vanilla
pinch of salt
1 bag (10 oz.) non-dairy chocolate chips
2 tsp shortening
Directions
Combine all of the ingredients except the chocolate chips and shortening in a food processor. Process till smooth, scraping down the bowl once or twice if needed. Transfer mixture to a medium bowl.
Mix in 2 T. of chocolate chips (reserve the rest for dipping). Form into balls and freeze on a baking sheet till solid.
Set a wire rack over a baking sheet covered with tin foil. In the top half of a double boiler set over barely simmering water, melt the remaining chocolate chips and shortening – stir till smooth and remove from heat.
Using a fork, dip one bite into the melted chocolate, turning till covered. Lift the bite out of the chocolate and tap gently on the side of the bowl to remove excess. Place on wire rack. Repeat with remaining bites. Return bites to freezer and freeze till solid.
