1 (15 ounces) can chickpeas, drained and rinsed
2/3 cup oat flour
1/2 cup coconut sugar
3 tablespoon melted coconut oil (do not substitute)
1 tablespoon vanilla extract
2 tablespoon non-dairy milk
1/2 teaspoon fine sea salt
1/2 cup California walnuts, chopped
1/2 cup chocolate chips
Place all ingredients except chocolate chips and walnuts in a food processor.
Blend until completely smooth and creamy, scraping down the sides as needed. Once smooth, fold in walnuts and chocolate chips by hand with a rubber spatula.
Spoon into an air-tight storage container and refrigerate for at least two hours or ideally overnight before serving.
Note: The dough will get much thicker once refrigerated.
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