1/2 teaspoon Raw Vanilla Extract, Regular works great if you're not vegan
1 tablespoon Light Agave Nectar, Or to taste
1 tablespoon Peanut Butter, Plus additional for serving, if desired
1 1/2 tablespoons Unsweetened Vanilla Almond Milk, Plus additional for serving
pinch of Salt
1 tablespoon Vegan Mini Chocolate Chips, Again, regular works, too
dash Cinnamon, For garnish (optional)
In a small food processor (mine is 3 cups) blend the chickpeas, peanut flour, vanilla extract, agave, 1 Tbsp peanut butter, 1 ½ Tbsp Vanilla Almond milk and pinch of salt until smooth and creamy. You may need to scrape down the sides of the bowl every so often. Additionally, the chickpeas will not break down entirely, which you want for some good cookie-dough like texture.
Once blended, transfer the mixture to a bowl and pour additional almond milk around the outside. Top with more peanut butter (if desired,) the chocolate chips and option sprinkle of cinnamon.
You do need a small food processor to make sure you can get the chickpeas creamy. If yours is too big, you can easily double or triple the amount and keep it the refrigerator for easy breakfasts throughout the week!