1 - 15 oz can chickpeas (garbanzo beans), rinsed and drained
½ cup - peanut butter
¼ cup - honey can substitute maple syrup for a vegan option
¼ cup - sugar
1 Tbsp - almond milk
2 tsp - vanilla-extract
½ tsp - sea salt
½ tsp - baking powder
¼ tsp - baking soda
½ cup - chocolate chips
extra sea salt & chocolate chips for the top
- Preheat oven to 350 degrees F. Grease an 8" or 9" glass baking pan and set aside.
- Put all ingredients except for chocolate chips into your blender (Vitamix) or food processor. I highly recommend a great blender like the Vitamix so you get a perfectly smooth consistency.
- Blend until creamy and smooth.
- Once smooth, add chocolate chips and mix by hand.
- Pour mixture into your prepared pan and spread out evenly.
- Sprinkle a few more chocolate chips and sea salt on top.
- Bake in your preheated oven for 20-30 minutes until the edges just pull away from the pan, the top is set and slightly golden brown.
- Let cool for at least 15 minutes, then enjoy!
- Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!