1 can chickpeas beans, rinsed well
1.5 Tbsp. peanut butter
2 tbsp coconut milk
2 Tbsp coconut oil (or any other oil)
3 Tbsp coconut flour flour
2 tbsp agave syrup
1 tsp. baking powder
1 tsp. vanilla extract
pinch of salt
⅓ cup dark or white vegan chocolate chips
Preheat oven to 370F (170 degree)
Combine the beans, coconut milk, peanut butter, and coconut oil in a food processor and process until smooth.
Add in the coconut flour, sugar, agave syrup, vanilla, and salt, and continue processing until combined and mousse-like.
Stir in the chocolate chips.
Spoon the batter onto the baking sheet and sprinkle with the extra chocolate chips if you like ( this is for the look 😛 )
Bake for 10 minutes or longer if needed ( depends on your oven)
Best served warm with a glass of almond milk!!