1 can of chickpeas - drained, rinsed and "shells" removed
1/3 c. nut butter*
2-3 Tbsp. Almond or Coconut Milk
1 tsp. vanilla extract
Raw Honey (1/2 tsp) or another alternative sweetener - 1 tbsp. pure maple syrup plus 10 liquid drops of stevia was original recipe - I prefer honey
Protein powder (optional) - 1/2 scoop to 1 scoop
In a food processor, blend chickpeas until smooth. Add remaining ingredients ... mix a bit more. Fold in chocolate chips - 2-3 Tbsp. for semi-sweet or dark chocolate chips (regular size) or mini chips work well too. Lily's Mini Chips are vegan and sugar free.
Once all mixed, spoon into 4 oz. containers and refrigerate until the desired texture is achieved. This is a great alternative to cookie dough and it is a great dip for sliced apples!
*I have used different almond butters for this recipe. My favorite is Barney's Smooth. Some brands are too grainy. Quality ingredients make a big difference. Don't go cheap!