Want to eat cookie dough, for breakfast? These healthy, gluten free toasts let you have dessert for breakfast, and you can prep the toppings ahead!
In a SMALL food processor (mine is 3 cups) combine the chickpeas, peanut butter, agave, vanilla, cinnamon and salt until well combined. You will need to stop and scrape down the sides of the food processor quite regular, and blend for a few minutes, to get it nice and smooth.
Toast bread and divide the cookie dough on top (about 1 heaping Tbsp per toast) spreading out thinly. *
Sprinkle the cacao nibs on top of each toast and drizzle with more peanut butter.
* Cookie dough can be made, and stored in the refrigerator, if you only want to eat one toast at a time. This way, you're ready to go each morning!