I know Thanksgiving is over buy come on this time of the year I enjoy being in the kitchen and baking however feeling blah and less energy is not the best combination. I'm so thankful for finding recipes like this one and applying it to my recipes and sharing it with others.
INGREDIENTS
1(14 ounce) can cannellini beans, drained + rinsed
1/2 cup unsweetened applesauce
1/2 cup pumpkin puree (may use sweet potato or butternut puree)*
2 tablespoons coconut oil
1 tablespoon vanilla extract
1 cup creamy peanut butter
Pinch of sea salt
10 ounces dark or semi-sweet chocolate, melted (use vegan chocolate if needed)
INSTRUCTIONS
Line two cookie sheets with wax paper.
In the bowl of a food processor, add the cannellini beans and puree until mostly smooth. Add the applesauce, pumpkin, coconut oil and vanilla. Puree until completely smooth and creamy, about 2 minutes, scrapping down the sides if needed. Add the peanut butter and salt, process another minute.
Scoop 1/2 tablespoon size amounts of dough out and roll into a rough ball. Place on the prepared cookie sheet. Repeat with the remaining dough, cover the pans and place in the fridge for 15 minutes.
After 15 minutes, remove the balls from the fridge and roll them once more between your hands to smooth the balls out. Stick a toothpick into the top of each ball. Cover the cookie sheets and place them in the freezer for at least 45 minutes, but not too much longer than an hour.
Just before removing the balls from the freezer melt the chocolate over a double broiler or in the microwave.
Working with one ball at a time, dip the frozen balls into the chocolate leaving a small opening at the top so the peanut butter can peak out. Place the balls back on the cookie sheet. Repeat with the remaining balls. Store in the fridge until ready to eat.
PREP TIME: 20 MINUTES
TOTAL TIME: 1 HOUR, 15 MINUTES
YIELD: 25-35 BUCKEYES
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