1½ cups chickpeas, drained and rinsed 1 pinch of salt 1 pinch of bicarb soda 2 teaspoons vanilla extract 3 tablespoons smooth peanut butter 2 tablespoons milk 2½ teaspoons Natvia Chocolate chips OR Chocolate, chopped

Puree chickpeas, salt, bicarb, vanilla essence and peanut butter together in a food processor or with an immersion blender. Blend thoroughly until well combined and all of the chickpeas have been pureed.
Add the milk, a tablespoon at a time to achieve best biscuit dough consistency.
Add the Nativia one teaspoon at a time until you reach desired sweetness.
Transfer to a bowl and mix in (by hand) chocolate chips/chopped chocolate.
Place teaspoonfuls onto a greased baking tray and bake for 10-15mins at 160-180°C.