Choco Chickpea Bites
settembre 24, 2013
(English version below)
Ecco una ricetta che i vegani adoreranno (e non solo!), perché golosissima e senza grassi animali! Inoltre sono senza farina, senza olio e senza zucchero! Ideali quindi anche per intolleranti al glutine e ai latticini! Una sorprendente goduria grazie alla presenza di burro di arachidi, cioccolato e…ceci! Vi sembrerà una combinazione strana, ma Ginger Vi assicura che il risultato sarà irresistibile.
Corny Vi presenta i suoi bocconcini di ceci, arachidi e cioccolato, detti anche "Chickpea Bites"! Pensate che siano troppo calorici con quel burro di arachidi? Ma noi lo prepareremo in casa, semplicemente frullando gli arachidi salati. In questo modo non verrà aggiunto altro grasso o zucchero e le "praline" saranno più leggere.
Ingredienti
ChocoChickpea Bites
- 230g ceci asciutti (peso netto 1 barattolo 400g)
- 1 bustina Vanillina
- 165g burro di arachidi fresco (circa 3 cucchiai)
- 80g miele (o sciroppo d'agave o d'acero)
- 1 cucchiaio lievito
- 1 pizzico sale
- 90g gocce/pezzi di cioccolato
- 250g arachidi tostati e salati
- sale q.b. (circa 2 pizzichi)
Adesso posso preriscaldare il forno a 150° (175° se statico) e preparare i miei Choco Chickpea Bites! Frullo prima i ceci, scolati e ben asciutti. Io ho usato una scatoletta di 400g, che scolata, contiene esattamente 230g di ceci. Poi aggiungo tutti gli altri ingredienti tranne il cioccolato. Frullo fino ad ottenere un impasto liscio e denso ed infine verso le gocce di cioccolato mescolando delicatamente.
Preparo delle palline di circa 30g ciascuna e le posiziono sulla carta da forno. Io ho usato la bilancia per avere delle palline della stessa dimensione. Inforno per circa 10 minuti. L'impasto resterà molto morbido e al primo boccone sentiremo sciogliere le gocce di cioccolato… Che bontà!:) Alla prossima da Ginger e Corny!
English version
Here it is a recipe that vegans will love ( and not only) , because it doesn't have no animal fat and it is still greedy and luscious! It is also baken without flour, oil and sugar-free! Therefore it is also gluten-free and dairy-free! A surprising pleasure thanks to the presence of peanut butter, chocolate and… chick peas! It sounds a strange combination, but Ginger assures You that the result is irresistible.
Corny presents You its "Chickpea Bites" ! Do You think that peanut butter makes them too caloric? We will prepare it at home, simply by blending the salted peanuts. In this way there will be more added fat and sugar and the cookies will be lighter.
ChocoChickpea Bites
- 230g dried chickpeas ( 1 tin/400g net weight )
- 1 packet Vanillin
- 165g home-made peanut butter (about 3 tablespoons)
- 80g honey (or agave or maple syrup)
- 1 tablespoon yeast
- 1 pinch salt
- 90g pieces of fondant chocolate
- 250g roasted and salted peanuts
- salt to taste (about 2 pinches)
I start preparing the peanut butter. It's the easiest thing ever and it will be tastier and healthier! Just pour the roasted peanuts in a blender and add salt to taste. I used the already salted peanuts and I added two pinches of salt. It should become creamy and smooth. We can use the food processor first and then pass the mixture into an immersion blender. Got the peanut butter, I put aside 165g.
Now I can preheat the oven to 150° (175° if static) and bake my ChocoChickpea Bites! I whisk the drained and dred chick pies. I used a tin of 400g, which drained, contains exactly 230g chickpeas. Then I add all the other ingredients except the chocolate. I combine them in the food processor until dough is smooth and dense. Finally I add the chocolate chips, stirring gently by hand.
The dough is ready and i can form balls of about 30g each with wet hands and place them on the baking paper. I used the balance to obtain balls of the same size. I bake for about 10 minutes. The dough will still be very soft and at the first bite we'll feel the melted chocolate chips... So yummy!:)
Let me know and se You next time by Ginger' Garden!
Now I can preheat the oven to 150° (175° if static) and bake my ChocoChickpea Bites! I whisk the drained and dred chick pies. I used a tin of 400g, which drained, contains exactly 230g chickpeas. Then I add all the other ingredients except the chocolate. I combine them in the food processor until dough is smooth and dense. Finally I add the chocolate chips, stirring gently by hand.
The dough is ready and i can form balls of about 30g each with wet hands and place them on the baking paper. I used the balance to obtain balls of the same size. I bake for about 10 minutes. The dough will still be very soft and at the first bite we'll feel the melted chocolate chips... So yummy!:)
Let me know and se You next time by Ginger' Garden!
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