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Prep Time60 MINS
Cook Time1-2 MINS


Serves 12
  • 1/2 cup cooked chickpeas (drained)
  • 1/2 cup peanut butter
  • 3 Tablespoons maple syrup
  • 1 1/2 cups dark chocolate chips
  • 1 tbsp coconut oil


Step 1

Melt chocolate chips and coconut oil in the microwave until pourable.

Step 2.

Place the muffin liners in muffin pan so it holds it shape. Add 1 teaspoon of the melted chocolate mixture into the bottom of a muffin cup.

Step 3.

Give it a little shake to even the chocolate layer. Place in the freezer to set up while you prepare the filling.

Step 4.

Pulse chickpeas in food processor until crumbly, but not pureed.

Step 5.

Add the peanut butter and maple syrup and pulse until the mixture until it thickens.

Step 6.

Measure out 2 tsp of filling and roll into a ball. Set aside on a piece of parchment paper or a plate. Repeat with the remaining filling – there should be enough for at least 12 balls.

Step 7.

Remove muffin cups from the freezer. Place one ball of filling into each cup and pat down into a flat circle, leaving a small amount of space between the edge of the filling and the muffin cup.

Step 8.

Pour 1 teaspoon of melted chocolate mixture over the top of the filling and jiggle slightly to let the chocolate settle down over the filling.

Step 9.

Place the muffin cups back into the freezer to firm up for at least 15 minutes, or until completely set 30 min. Once set, unwrap, and enjoy.

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