Ingredients
Scale
1 (15 0z.) can of chickpeas, drained (reserve the liquid from the beans and make our Double Chocolate Chip Cookies)
2 T maple syrup
1 tsp. vanilla extract
1/2 cup almond butter
3 T coconut milk
1 tsp. Ceylon cinnamon
1/2 cup dark chocolate chips
Apple slices and graham crackers for dipping
Instructions
1.) Puree the chickpeas in a food processor until there are not any large pieces.
2.) Add the maple syrup, vanilla extract, almond butter, coconut milk, and cinnamon and blend on high until smooth.
3.) Empty into a bowl and fold in the chocolate chips and enjoy!
