Ingredients

The following ingredients have 8 Servings
  • 15 ounces chickpeas (1 can, water drained)
  • 1/4 cup peanut butter (creamy, I use Target brand)
  • 1/2 cup vanilla protein powder
  • 1/4 cup unsweetened almond milk
  • 2 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/3 cup mini chocolate chips (dairy free)

Instruction

  • Place all ingredients except chocolate chips in a food processor or high-speed blender. Blend on high until smooth. 
  • Note, depending on the type of protein powder you use it may alter the flavor or texture. For the same results as mine, I recommend you use the protein powder I used. It's also lower in carbs. 
  • Transfer the ingredients to bowl, stir in the chocolate chips and transfer to a mason jar. Store in the refrigerator up to 2 weeks.