Ingredients
15ozchickpeas,unsalted, drained and skins removed (425 g)
2½cupshot water,(600 ml)
2tbsplemon juice,divided, plus 1 tsp
2tspcoconut oil,unrefined
½cupalmond meal,(75 g)
¼cupdark brown sugar,(55 g)
1tbspgranulated sugar
½tspvanilla extract
¼tspkosher salt
⅛tspbaking soda
⅔cupdark chocolate,vegan, (115 g)
Food Processor
Preparation
In a large bowl, mix together the skinned chickpeas, hot water, and 2 tablespoons of lemon juice.
Soak for 10 to 20 minutes to help remove some of the canned chickpea flavor. Drain and rinse chickpeas in cold water to cool.
Add the chickpeas, remaining teaspoon of lemon juice, and coconut oil to a food processor. Blend until completely smooth.
Add the almond meal, brown and granulated sugars, vanilla, kosher salt, and baking soda. Blend until completely smooth, scraping down the sides as necessary.
Transfer the dough to a medium bowl and fold in the chocolate chips.
Cover the bowl and transfer to the refrigerator to cool for 1 hour (or freeze for 30 minutes) until stiffened to the consistency of cookie dough.
Serve and enjoy!
