Vegan Cookie Dough Breakfast Bowls

• 1/2 cups Cooked Chickpeas
• 2 Tablespoons Peanut Flour
• 1/2 teaspoons Raw Vanilla Extract
• 1 Tablespoon Light Agave, Or To Taste
• 1 Tablespoon Peanut Butter, Plus Additional For Serving
• 1- 1/2 Tablespoon Unsweetened Vanilla Almond Milk, Plus Additional For Serving
• Salt
• 1 Tablespoon Vegan Mini Chocolate Chips
• 1 pinch Cinnamon, For Serving (optional)

1. In a small food processor (mine is 3 cups), blend chickpeas, peanut flour, vanilla extract, agave, peanut butter, almond milk and pinch of salt until smooth and creamy.
2. You may need to scrape down sides of bowl every so often.
3. Additionally, chickpeas will not break down entirely, which you want for some good cookie-dough-like texture.
4. Once blended, transfer mixture to a bowl and pour additional almond milk around the outside.
5. Top with more peanut butter (if desired,) chocolate chips and sprinkle cinnamon on top if desired.
6. Devour.
7. Note: You do need a small food processor to make sure you can get the chickpeas creamy.
8. If yours is too big, you can easily double or triple the amount and keep it the refrigerator for easy breakfasts throughout the week!

peanut flour, vanilla, light agave, peanut butter, vanilla almond milk, salt, vegan, cinnamon

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-cookie-dough-breakfast-bowls/ (may not work)