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Peanut Butter Chocolate Chickpea Cookie Dip

Ingredients

  • 1 can chickpeas, drained and rinsed 19 ounces
  • 1/2 cup peanut butter
  • 1/4 cup packed brown sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips
  • 1 package Crunchmaster Protein Brownie Thins Homestyle Milk Chocolate 4 ounces

Instructions

  • In food processor or blender, puree chickpeas, peanut butter, brown sugar, maple syrup, olive oil, vanilla and salt until smooth.
  • Stir in chocolate chips. Spoon into serving dish. Serve dip with brownie thins.

Video

Notes

Substitution: Nut butter or nut-free butter can be used in place of peanut butter.