1/4cuppeanut butter or allergy-friendly alternative OR 3 tablespoons vegetable oil OR melted coconut oil
15ozcan chickpeas or white beans, drained and rinsed very well
2/3cupxylitol or raw granulated sugar of choice
3tablespoonsrolled oatsquick oats, or ground flax
2teaspoonspure vanilla extract
1/8tspteaspoon baking soda
1/8tspplus 1⁄16 teaspoon salt
1/3cupto 1⁄2 cup chocolate chips or vegan chocolate chips
Instructions
Divide recipe in half and blend in two batches.
Add ingredients in the order listed except for the chocolate chips and blend until smooth.
For Blendtec*: Use Medium Speed. Twister Jar works best. For Fourside/Wildside Jars, may need to stop the machine, scrape ingredients towards the center, and continue blending.
For Vitamix or other variable speed blender: Start on Variable Speed 1, turn machine on and slowly increase to Variable Speed 10/High, using the tamper to press ingredients into the blade.
Add up to 1⁄4 cup milk as needed, blend until the final result has the texture of cookie dough.
Turn off the blender and stir in the chocolate chips.
Refrigerate leftovers in a covered container for up to 4 days.
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes
Notes
1. For a thicker consistency, add a bit more oatmeal.