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lizzieodonoghue
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Blend oats: Add ⅓ cup rolled oats to a blender or food processor. Blend until you reach a smooth flour, about 2 minutes.
Blend: Add 1 15-oz can chickpeas, ¼ cup almond butter, 2 Tbsp brown sugar, 1 tsp vanilla extract, and ¼ tsp salt. Blend until completely smooth, scraping down the sides as needed.
Mix: Stir in ¼ to ½ cup mini chocolate chips.
Serve as a soft dip with graham crackers, pretzels, or apple slices.
Cookie Dough Bites (optional): Use a small cookie scoop to portion the dough onto a parchment-lined baking sheet. Refrigerate until firm (about 1 hour) or freeze for 20 minutes for a firmer bite. Finish with a pinch of flaky sea salt.