Updated: Jan 8
My kids beg for this in their lunchboxes all the time! Although it tastes best made with peanut butter or almond butter, I use sunflower seed butter so they can take it to school and not violate the “no nuts” policy.
If you’re making it for your kids for the first time and you have very picky eaters, I would make it for them on a weekend when you can make it with peanut butter. Once you get their approval, try switching to sunflower seed butter. The chickpeas are a great source of fibre, protein and the nutrient molybdenum.
2 cans (398ml) chickpeas, drained
1/3 cup sunflower seed butter (or almond or peanut butter if nuts are not an issue)
1/4 cup maple syrup
1/4 tsp sea salt
1 tsp vanilla
1/4 cup cacao nibs or mini allergy friendly chocolate chips
2-3 Tbsp dairy free milk (not nut based) to thin if needed
Combine all ingredients except chocolate chips in a food processor and process until smooth. Add the chocolate chips or cacao nibs and pulse just enough to combine.
Serve with fruit slices, celery sticks, crackers, or rice cakes.