1 can of rinsed chickpeas (I used low sodium)
3 tablespoons of peanut butter
2 tsp vanilla extract
A dash of sea salt
4 packets of Splenda
1/8 cup of almond milk
Put all ingredients in food processor and process into a chunky cookie dough like consistency.
Refrigerate or freeze for at least an hour to chill and thicken, then top with your favorites! I put raisins and dark chocolate pieces into mine!