# Ingredient List:
→ Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup unsweetened nut butter (almond, peanut, or sunflower)
03 - 1/4 cup pure maple syrup (or honey)
04 - 2 tsp vanilla extract
05 - 1/8 tsp fine sea salt
→ Fiber Boosters
06 - 1/4 cup rolled oats (certified gluten-free if required)
07 - 2 tbsp ground flaxseed or chia seeds
→ Mix-Ins
08 - 1/3 cup dark chocolate chips (use dairy-free chips for a vegan option)
# Directions:
01 - Drain and rinse the chickpeas thoroughly; measure nut butter, syrup, vanilla, salt, oats and ground seeds so they are ready for processing.
02 - Place chickpeas, nut butter, maple syrup (or honey), vanilla, salt, oats and ground flaxseed or chia into a food processor and blend on medium-high until very smooth and creamy, pausing to scrape the bowl as needed to ensure an even texture.
03 - Transfer the puréed mixture to a mixing bowl and use a spatula to gently fold in the dark chocolate chips until distributed evenly.
04 - Taste and, if desired, increase sweetness with 2–3 tbsp coconut sugar or additional maple syrup; add a pinch of cinnamon or a pinch of espresso powder for depth if preferred.
05 - Serve immediately with apple slices, pretzels or graham crackers, or refrigerate for 60 minutes for a firmer consistency. Store leftovers in an airtight container in the refrigerator for up to 5 days.
