Ingredients
- 1/2 cup chickpeas
- 2 tablespoons peanut flour
- 1/2 teaspoon vanilla extract
- 1 tablespoon light agave nectar or to taste
- 1 tablespoon peanut butter plus additional for serving
- 1 1/2 tablespoons unsweetened vanilla almond milk plus additional for serving
- Pinch of salt
- 1 tablespoon vegan mini chocolate chips
- Pinch of cinnamon for garnish
Instructions
- In a small food processor, blend the chickpeas, peanut flour, vanilla extract, agave, peanut butter, almond milk, and pinch of salt until smooth and creamy. You may need to scrape down the sides of the bowl every so often. Additionally, the chickpeas will not break down entirely, which you want for some good cookie-dough-like texture.
- Once blended, transfer the mixture to a bowl and pour additional almond milk around the outside. Top with more peanut butter (if desired), the chocolate chips, and an optional sprinkle of cinnamon.