Ingredients:
1 1/4 c. canned chickpeas, drained rinsed and patted dry
2 tsp. vanilla
1/2 c. peanut butter, natural
2 Tbs. PB2
1/4 c. Agave nectar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. chocolate chips
Preheat the oven to 350 degrees. Combine the above ingredients in a food processor (minus the chocolate chips). Stir in the chocolate chips. Line baking sheets with parchment paper. Using wet hands, make the dough into 1 1/2 inch balls. Place on parchment paper and bake for 10 minutes. Let cool on a wire rack, or eat warm.
(Makes 32 balls, 1 WW point each)
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