Protein Cookie Dough Balls

Preparation

• In a small mixing bowl, combine creamy peanut butter, chickpeas and maple syrup until it forms a creamy paste.
• Stir in almond flour, coconut flour and cacao nibs. Use the spoon at first then use your hands to squeeze and knead the batter for 30 seconds and form a large dough ball. The dough is very soft, shiny and dry out as go as the coconut flour fiber absorb the liquid.
• Divide into 16 small dough balls.
• Store at room temperature for up to 3 days. Or store in the fridge for up to two weeks. Note: they will dry out in the fridge.