Combine shortening, sugar, coconut milk, and Rodelle Baking Cocoa in a medium saucepan.
Bring mixture to a low boil over medium heat, stirring occasionally. While stirring, keep the mixture at a low boil for 1 minute, then remove from heat.
Stir in peanut butter, mashed canned chickpeas, Rodelle Vanilla Extract, oats, and salt until fully combined.
Let the mixture rest for 5 minutes to allow the oats to soak in the moisture.
Scoop 1 Tablespoon drops of mixture onto the lined baking sheet and refrigerate for 1 hour.
Store in the refrigerator for best results.
Tips & Tricks:
Option to mix in 2/3 cup of chopped pecans for added texture
If you find the mixture is too wet and cannot hold its shape, you can add ¼ to ½ cup of oats blended in food processer
The chickpeas combined with the shortening create a more creamy texture with less saturated fat. And no, you can not taste them!
Recipe prepared for Rodelle by Claire Voiss, part of ADM's Culinary Team. Photos taken by Amanda at @frommetovuu.
