15ouncecan of chickpeasdrained, rinsed well, and skinned (see notes below)
1/4heaping cup of smooth or creamy peanut butter
1/4cupmini chocolate chips
Combine the chickpeas, peanut butter, maple syrup and vanilla in your food processor and process until smooth, about 60 seconds. Scrape down the sides and process for another 30 seconds. Processing the dough well will ensure it's nice and creamy.
Remove the "dough" from your food processor and place into a small bowl. Gently fold in the chocolate chips until well dispersed throughout the dough.
To get the "skins" off of the chickpeas, gently massage them for 1-3 minutes. You'll notice the skins start to shed. Try to get as much of the skin off for a smoother texture; however, don't stress about getting it all. The food processor will smooth out any missing skins.You can use other nut butters in lieu of peanut butter. The texture may vary depending on the nut butter used. Use smooth or creamy nut butter.You can use honey in lieu of maple syrup. Maple syrup is preferred for vegans.This recipe contains no dairy, and to keep it dairy free, it's recommend you use dairy-free chocolate chips. Enjoy Life makes the perfect dairy-free mini chocolate chips for this recipe.Store unused portions in a sealed container in your fridge and enjoy within 3 days.I haven't tested this recipe with other beans, but people have told me that Great Northern, navy, or cannellini white beans have worked too. The texture may vary.