A healthy breakfast toast that tastes like cookie dough!
- ⅓ cups Reduced-sodium chickpeas, drained and rinsed
- 1 tbsp Peanut butter, plus extra for sprinkling
- 1 tbsp Agave
- ½ teaspoon Raw vanilla extract
- ¼ teaspoons Cinnamon
- Pinch of salt
- 4 slices Bread of your choice (I used gluten-free)
- 2 teaspoons cocoa beans
In a small food processor (mine is 3 cups), blend the chickpeas, peanut butter, agave, vanilla, cinnamon, and salt until well blended. You will need to stop and scrape the sides of the food processor on a fairly regular basis and blend for a few minutes to achieve a smooth, smooth batter.
Toast some bread and spread the cookie dough on top (about 1 heaping tablespoon per toast), spreading it thinly. Sprinkle cocoa nibs on each toast and drizzle with peanut butter. Devour!
Note: Cookie dough can be prepared and stored in the fridge if you only want to eat one piece of toast at a time. This way you are ready to go every morning!