Ingredients
- 1 can 15-ounce low sodium chickpeas, drained and rinsed
- 1/3 cup nut butter
- 1 teaspoon vanilla extract
- 2 tablespoons almond flour
- 2 tablespoons maple syrup
- 2 tablespoons unsweetened almond milk
- ¼ teaspoon kosher salt
- ½ cup semi-sweet dark chocolate chips
Instructions
- In a food processor, add chickpeas, nut butter, vanilla, almond flour, maple syrup, almond milk, and salt. Process until creamy, stopping to scrape down sides periodically.
- Move dough to a medium bowl and add chocolate chips, mix well throughout.
Video
Notes
place in an air tight container in the refrigerator for up to 5 days.