Instructions

• Drain and rinse 1 can (15 1/2 ounces) chickpeas and pat them dry with a paper towel; place the chickpeas in a small food processor.
• Add 2 tablespoons of the peanut butter (from the 1/2 cup + 1 tablespoon total, reserving the remainder), 1/3 cup peanut butter powder, 3 tablespoons agave nectar (start with 3 tablespoons — the recipe allows 3–4 tablespoons to taste), 1 1/4 teaspoons raw vanilla extract, 1 teaspoon cinnamon, and a pinch of salt to the food processor.
• Blend the mixture, stopping to scrape down the sides as needed, until it becomes thick, creamy, and smooth — this may take about 5–7 minutes.
• If the mixture is not sweet enough, add up to the additional tablespoon of agave (to reach 4 tablespoons total) and blend briefly. If the mixture is too dry or not scoopable, add some of the reserved peanut butter a little at a time and blend until you reach a moldable, cookie-dough consistency.
• Transfer the dough to a medium bowl and stir in 2 1/2 tablespoons mini chocolate chips until evenly distributed.
• Scoop a heaping 1/2-tablespoon of dough, then divide that portion into two smaller pieces; flatten each piece into a small round.
• Place 1/4 teaspoon of the reserved peanut butter in the center of one flattened round, top with the other round, pinch and seal the edges completely, then roll gently between your palms to form a smooth ball.
• Repeat step 6–7 with the remaining dough and reserved peanut butter until all dough is used. Serve immediately or chill briefly to firm if desired.