My college friends used to call me “Mama Ridge.” I’d constantly have chocolate chip cookies on deck for the Brooksiders to scavenge after a night out in Columbia, Missouri. Chickpeas, also known as garbanzo beans, are packed with fiber and protein. According to Medical News Today, chickpeas contain a mineral called selenium. This mineral helps enzymes of the liver to function properly and detoxify some cancer-causing compounds in the body. Selenium can also help prevent inflammation and decrease tumor growth rates. This recipe also contains cacao nibs, which are a great energizer for the body.

Serves: 12 bites

Hands-on time: 15 minutes

Total Time: 15 minutes

Gluten free, vegan, vegetarian, dairy free, soy free

Ingredients

1 ½ cup cooked chickpeas (or one 13.5 oz. can)

3 tbsp pure maple syrup

2 tbsp cashew butter or other nut butter

1 tsp pure vanilla extract

½ tsp ground cinnamon

¼ tsp sea salt

2-3 tbsp cacao nibs or mini chocolate chips

½ tsp Moon Juice Adaptogens (What are adaptogens?) *optional*

Directions

1. Preheat oven to 400℉. Line cookie sheet with parchment paper.
2. Spread the chickpeas in one layer on the cookie sheet and roast for 15 minutes or until dry to the touch and a little toasted. Remove and let cool for a moment.
3. Add chickpeas, maple syrup, nut butter, vanilla extract, cinnamon, adaptogens and salt to a food processor. Process until smooth. Pause and scrape down sides if necessary. It should look like the consistency of regular cookie dough.
4. Transfer to a mixing bowl and mix in cacao nibs. Roll into tablespoon-sized balls and store in an airtight container in the refrigerator or freezer.
5. Enjoy!