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No Bake Strawberry Peanut Butter Chickpea Balls

two peanut butter strawberry chickpea balls and fresh strawberries on a green baby plate.

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These no bake strawberry peanut butter chickpea balls are a nutritious snack or breakfast for your baby, made with no added sugar and wholesome ingredients. They are easy to whip up, naturally gluten-free and vegan, and great for baby led weaning!

Ingredients

Units Scale
  • 2 pitted medjool dates
  • 1/2 cup rolled oats (certified GF if necessary)
  • 1/2 cup chickpeas, drained and rinsed
  • 2 tbsp natural creamy peanut butter
  • 1/4 cup diced fresh strawberries

Instructions

  1. Place dates in a small bowl. Add enough hot water to completely cover the dates and let them soak for 10-15 minutes. After soaking, drain the excess liquid. If your dates are very fresh and soft, you can skip this step.
  2. In a food processor (I love this mini one!) pulse the oats until they form a powder.
  3. Add chickpeas, peanut butter and drained dates to the food processor and pulse until you have a fairly smooth 'dough'.
  4. Add the diced strawberries to the food processor and pulse briefly to incorporate and break up the berries just a little bit without completely blending everything into a uniform dough.
  5. Use a 1-tbsp cookie scoop to scoop the mixture into balls. Roll with wet hands to form into nice, neat balls.
  6. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Equipment

Notes

  • I used natural peanut butter, the kind with just peanuts and salt. 'No stir' types of peanut butter will be too thick.
  • You can sub the peanut butter for almond butter or another creamy nut butter.
  • If you have another type of date, you'll need about 1/4 cup.
  • If the 'dough' mixture is still a tad dry and doesn't come together completely before adding the strawberries, that's okay. The strawberries will add moisture. If it's too wet and sticky, add some more oats before adding the strawberries.