- ¾ cup Morama Peanut Butter Spread
- 2 cups chickpeas, cooked and drained
- ½ cup pure maple syrup
- 1/3 cup almond milk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 unsweetened chocolate bar
- 1 pinch sea salt
- Coconut oil
Preheat the oven to 350 F / 180ºC.
In a blender, combine all ingredients except the chocolate and coconut oil. Blend until well-combined.
Grease an iron skillet with oil and pour in the batter.
Chop the chocolate bar and top with the pieces to taste.
Bake at 350 F, covered, until a toothpick inserted in the center comes out clean, and the edges are golden brown.