Measure and pulse quick oats and coconut in a food processor to create a fine flour. Add in chickpeas, syrup and vanilla. Pulse until a smooth dough has come together. If you’re not sure your food processor can handle the dough, start by pulsing all of the dry ingredients until smooth. Empty and pulse the wet ingredients until smooth. Then add everything together to create a dough.
If it sticks to your fingers it’s too sticky, add more oats, taste again and adjust the sweetness as desired.
Transfer dough to a piece of parchment paper. Knead in the sprinkles until evenly distributed.
Portion dough into 1 tbsp bites, roll between your hands to smooth.
Drizzle with frosting and top with additional sprinkles, optional.
Transfer to a plate to chill 30 minutes before serving.
Serve chilled, store extras in an airtight container for up to 3 days or freeze for up to 2 months. Thaw overnight before serving Make frosting fresh and serve upon consuming. Frosting will firm up once chilled.