Chocolate Chip Cookie Dough Truffles 

Ingredients:
- 1/2 can chickpeas or white beans, drained and rinsed
- 1 tsp pure vanilla extract
- scant 1/8 tsp salt
- scant 1/8 tsp baking soda
- 2 tablespoons nut butter or oil (If you use peanut butter, they'll have a slight "pb cookie dough" taste.)
- 1/3 cup brown sugar (
- 2 T chocolate chips, or more if desired
- 1-2 T rolled oats or quick oats (or flaxmeal)
- optional: 1 bag chocolate chips,
- optional: nondairy milk if needed, to thin it out chocolate sauce

Directions:
- Add all ingredients (except chocolate chips) to a food processor, and blend until very smooth.
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- Then mix in the chocolate chips and form balls. (I used a melon baller.)
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- You can eat these plain, but if you wish to cover them in chocolate, proceed thusly: Allow to chill in the fridge. Once chilled, melt chocolate chips with 2 tsp coconut oil (or shortening). Take the balls from the fridge and cover in chocolate, then return them to the fridge to harden.