Instructions

• Drain and rinse 1 can chickpeas or white beans thoroughly and pat them dry with paper towels or a clean kitchen towel.
• Put the drained beans into a food processor. Add 2 tsp pure vanilla extract, 1/4 cup peanut butter (or allergy-friendly sub), 1/2 cup sweetener of choice, 1/3 cup quick oats or almond flour, 1/4 tsp + 1/8 tsp salt, and a heaping 1/8 tsp baking soda.
• Blend/process until the mixture is smooth and thick, like cookie dough, stopping to scrape down the sides of the bowl as needed.
• If using optional peanut butter cups and/or peanut butter chips, chop them and fold them into the dip with a spatula.
• Transfer the dip to a serving bowl and serve immediately, or chill briefly in the refrigerator if you prefer a firmer texture.