Makes multiple servings:
1 can of cannellini beans
4tbsp quick oats
1/3cup agave nectar or honey
1 scoop vanilla protein powder
1oz cacao nibs or chocolate chips
1tbsp coconut oil
1tsp vanilla extract
1/8tsp cinnamon
2oz semi sweet chocolate chips for melting

Drain and rinse the beans well under running water. Place beans & agave nectar in food processor and blend until smooth. Next add in the protein powder, coconut oil, cinnamon & vanilla and continue to process until smooth – using a spatula to scrape down the sides. Transfer dough into a medium sized bowl and stir in cacao nibs & quick oats. Refrigerate overnight to allow dough to firm up. Once firm, roll into desired sized balls and place the balls in the freezer for about 2 hours. Melt the chocolate in a microwave safe dish in the microwave for 60 seconds. Stirring every 15 or so seconds. Stick a tooth pick in the top of frozen dough ball and dip into chocolate. Place on wax paper and in the refrigerator until chocolate is set.

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