1 can (15 oz) chickpeas, rinsed and drained
1/2 cup all natural peanut butter
1/3 cup pure agave nectar
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup dark chocolate chips plus 2 tablespoons
sea salt, for sprinkling
Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.
In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips.
Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. Bake for 23 minutes or until toothpick comes out clean and edges are a tiny bit brown.
Cool pan for 20 minutes, sprinkle with sea salt then cut into squares.