Brown Rice Mochi Stuffed with Matcha Chickpea Cookie Dough
makes 16 stuffed mochi
Ingredients
- 1 can chickpea ,about 260 g
- ¼ cup coconut flour
- ¼ cup peanut butter
- 3- 4 Tbsp honey ,coconut sugar or sweetener of choice*
- 1 tsp matcha powder
- ¼ cup protein powder ,optional
- 16 squares prepared brown rice mochi ,or kirimochi (8 rectangles, cut in half)
Instructions
- Blend all ingredients together in a food processor or a high-powered blender**
- Make sure to scrape the sides of the container between pulses to ensure the best consistency.
- Roll the prepared chickpea dough into 16 balls
- Heat mochi squares in a microwave (in increments of 10-15 seconds, until warm and stretchy)
- Wrap the mochi dough around one of the chickpea cookie dough balls and pinch the edges tightly to seal. (TIP: You can use scissors to cut off the excess mochi.
- Roll and press the finished mochi between your palms to finish shaping.
Notes
*You can use any granulated or liquid sweetener of your choice, but honey, maple syrup, coconut sugar, date sugar and maple sugars are the less processed, naturally derived options. For a lower calorie option, I've used sugar-free sweeteners with good results, such as monk fruit sweetener and stevia (just be sure to convert according to package instructions).
**While a food processor will give you the best results, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best consistency.
Remember, nutrition facts are estimates only.
Nutrition
Calories: 111kcalCarbohydrates: 17gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 3mgSodium: 70mgPotassium: 55mgFiber: 2gSugar: 1gVitamin A: 19IUVitamin C: 1mgCalcium: 13mgIron: 1mg***Net Carbs: 15g
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