- 2 1⁄4 cups canned chickpeas, drained
- 2 t vanilla extract
- 1⁄2 cup macadamia nut butter
- 1⁄4 cup maple syrup
- Salt a pinch
- 50 g dark chocolate, chopped
Preheat the oven to 180°C.
Blend all ingredients, except the chocolate, in a food processor until smooth. Mix in the chocolate by hand.
With wet hands, roll the mixture into balls and place on a greased or lined baking tray. Press down gently with your fingers.
Bake for 15–20 minutes, or until golden brown.
Chef's note: Make one giant cookie, or 12 small ones!