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Rinse and drain the chickpeas and remove the skins. Place in a high-powered food processor and blend until well mixed.
While the food processor is running, add in the nut milk, vanilla, and maple syrup and mix until creamy (about 2 minutes).
Stop the food processor and add in the nut butter, blend again until well combined.
Add in the cacao powder and mix until thick and creamy, scraping down the sides as needed (at least 1 minute).
Transfer the mixture to a separate bowl and stir in the chocolate chunks and enjoy!