High protein low carb omega cookie dough balls

This recipe was a happy accident resulting from me throwing a bunch of my favourite ingredients into a food processor and hoping for the best, luckily for me, they taste amazing, seriously, I’m not just saying that, I was really surprised by how good these tasted! The beans and nut butter make them creamy and the crunchy cacao nibs throughout give a cookie dough texture 💕

A major bonus is that they are the perfect pre/post workout snack and sooooo nutritious, there’s so much magnesium, fibre & protein in this recipe & is loaded with anti-inflammatory omega 3 fats due to the chia & hemp.
Per dough ball: 6.6g protein

-260g cooked & cooled beans (I used chickpeas & butter beans)
-3 generous Tbspn cashew butter (or other nut butter)
-3 Tbspn honey/maple syrup
-3 Tbspn chia seeds
-30g hemp protein powder/40g shelled hemp seeds
-1/4 tspn pure ground vanilla powder or 1 tspn vanilla extract
-35g cacao nibs (more for rolling in if desired)

-Blend together the beans, nut butter and sweetener (and vanilla extract if using this form) until smooth.
-Mix together the cacao nibs, chia seeds, vanilla powder and hemp powder/seeds then pour into the wet mix and blend again until a dough consistency forms. Or if you want the nibs/hemp seeds finer, then blend for a few seconds first and then add this into the wet mix along with the other dry ingredients and then blend to combine. If it seems a little wet leave the mix for 10mins to allow the chia seeds to absorb some moisture.
-Remove teaspoon amounts and roll into balls then place into an airtight container and keep in the fridge.