2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed very well
3/4 cup oat flour
1/2 cup natural peanut butter
1 cup erythritol
1/4 cup maple syrup
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4–1/2 cup dairy-free dark chocolate chips
Top with So Delicious Dairy-Free Mousse
Preheat the oven to 350 degrees. Lightly grease a 9-inch springform baking pan. Set aside.
In a food processor, process the chickpeas until they are smooth. Add the rest of the ingredients, except chocolate chips, and process again until you have a very smooth mixture. This can take up to two minutes.
Remove the blade from the food processor and stir in 1/4 cup chocolate chips.
Spread the mixture into the springform pan. If using the full 1/2 cup chocolate chips, sprinkle the rest on the top of the mixture.
Bake in the preheated oven for 30-35 minutes. Allow to cool 5-10 minutes before slicing.