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Drain the chickpeas into a glass measuring cup and reserve the can liquid (aquafaba).
To the bowl of the food processor, add the chickpeas, almond butter, maple syrup, cocoa powder, vanilla, kosher salt, and 2 tablespoons aquafaba. Puree for 30 seconds, then scrape down the bowl. Taste, and if necessary add a bit more aquafaba for a creamier texture. Store refrigerated for up to 5 days. Serve with strawberries, apple slices, or pretzels.