vegan chocolate peanut butter mochi

Chickpea PB Chocolate Chip Mochi

Mochi is one of those desserts that always looked incredibly delicious to me but intimidated me (in terms of making them) at the same time.

The very first time I tried mochi was a few months ago when my husband bought me some, because I had been bugging him about it. There are no stores in our area that sold vegan mochi, and he was meeting with his friends in another city.

“Traditional” mochi with the sweet red paste was very good. I kept asking him to get me more. Unfortunately, the store that sold it was relatively far away. I, then, began to search the internet for vegan mochi recipes. To my surprise I found out that vegan mochi was easy to make.

I eventually went to the store to buy the ingredients for traditional red bean paste mochi, but I couldn’t find that paste, or the type of beans to make it. I ended up buying white beans.

My first attempt was a success. It required a lot of time and energy. It also tasted beanier than I was expecting. That’s when it hit me. I had all the ingredients to make chickpea PB Chocolate chip mochi! Yes, chickpea peanut butter chocolate chip cookie dough is a thing! And no, the chickpea taste isn’t overwhelming either; you can barely taste it. I do have a slightly different recipe for it as you will notice below.

An awesome thing about mochi is not only is it decadent, it can also have a good amount of nutrients as you can stuff it with whatever you fancy, as long as it can be formed into little balls. I went ahead and made it.

I was very pleased with the results. It did require a bit of work. That was mainly because it was my first attempt at making chickpea PB chocolate chip mochi. I am sure the second time I will know exactly what to do to make this semi naughty dessert.

Please let me know if you make chickpea PB chocolate chip mochi! I hope you enjoy this recipe.

Mix rice flour, cocoa powder and sugar.

Mix water, vanilla extract with rice mix. Let it set for 30 minutes.

Microwave for 3 minutes on high heat and mix well, then microwave for one minute and mix until you get a consistent batter that isn’t runny.

Line a baking try with parchment paper and dust it with corn starch. Put the rice dough on the tray and spread. You can sprinkle corn starch on top as well to help with the spreading process. Let it cool.

Peel chickpeas and mash, then add peanut butter, vanilla, sugar and chocolate chips.

Form batter into balls.

Form rice dough into balls and cover with corn starch to prevent sticking.

Take each rice dough ball and spread it with your hands until it becomes like a thick round sheet of dough and place the batter dough on top. Then take all of the edges of the cough and stick them together until you create a stuffed ball.

Chickpea PB Chocolate Chip Mochi

Ingredients:

  • 1 cup rice flour
  • 2 cups water
  • 0.3 cup sugar, (divided)
  • 3 tbsp cocoa powder
  • 3 tbsp vanilla extract, (divided)
  • 0.5 cup corn starch, (add more if needed)
  • 1 can chickpeas
  • 5 tbsp peanut butter
  • 4 tbsp vegan chocolate chips

Instructions:

  1. Mix rice flour, cocoa powder and sugar.
  2. Mix water, vanilla extract with rice mix. Let it set for 30 minutes.
  3. Microwave for 3 minutes on high heat and mix well, then microwave for one minute and mix until you get a consistent batter that isn’t runny.
  4. Line a baking try with parchment paper and dust it with corn starch. Put the rice dough on the tray and spread. You can sprinkle corn starch on top as well to help with the spreading process. Let it cool.
  5. Peel chickpeas and mash, then add peanut butter, vanilla, sugar and chocolate chips.
  6. Form batter into balls.
  7. Form rice dough into balls and cover with corn starch to prevent sticking.
  8. Take each rice dough ball and spread it with your hands until it becomes like a thick round sheet of dough, and place the batter dough on top. Then take all of the edges of the cough and stick them together until you create a stuffed ball.
  9. Serve.

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