Chocolate Chip-Chickpea Cookie Dough
(makes 4 servings)
- 1 15-oz. (400 g) can of low sodium chickpeas, rinsed well and patted very dry
- ⅓ cup (80 g) natural almond or peanut butter (smooth, not crunchy)
- ¼ cup (60 ml) organic maple syrup
- 1 tsp vanilla extract
- ½ tsp salt
- ⅓ cup (60 g) vegan chocolate chips
Place the first 5 ingredients in a food processor or high-speed blender and blend until well-mixed. Scrape into a bowl, and stir in the chocolate chips (option: melt the chips and stir in).
This will keep 3-4 days in the refrigerator, if it lasts that long!