1/4cupchickpeasif using canned chickpeas, rinse and drain
1medium bananaripe
1/2cupall natural peanut butterrefrigerated
1tsphoney
2cupssemi-sweet or dark chocolate chips
Instructions
In a food processor, pulse chickpeas until a smooth paste forms. Add in banana, peanut butter, and honey. Continue to blend until a smooth paste forms.
Melt chocolate chips over a double broiler.
Pour about 1/2 tsp of chocolate into each mini cupcake liner. Add in a tsp of peanut butter mixture and cover with more chocolate. Repeat for each chocolate peanut butter cup.
Refrigerate (about an hour) or freeze (about 20 minutes) until set.
Notes
Nutrition info per serving: Calories: 110 kcals | Fat: 7 g | Unsaturated Fat: 4 g | Protein: 2 g | Carbohydrates: 12 g | Fibre: 1.5 g