1 1/2 cups chickpeas or white beans (1 can, drained) (250g after draining)
heaping 1/8 tsp salt
tiny bit over 1/8 tsp baking soda
1 tbsp plus 1 tsp pure vanilla extract
1/4 cup nut butter of choice (You can get away with using only 3 tbsp. If you use peanut butter, some people say it has a slight “pb cookie dough” taste, so you can sub oil if you don’t want that.)
1 and 1/4 cups pitted dates (I used SunMaid, from a regular grocery store)
1/3 cup chocolate chips (see link below, for sugar-free option)
2 tbsp oats (You can omit if desired.)
milk of choice as needed (depending on the consistency you want. I used a few tbsp.)

1 1/2 cups chickpeas or white beans (1 can, drained) (250g after draining) 1 tbsp plus 1 tsp pure vanilla extract 1/4 cup nut butter of choice (You can get away with using only 3 tbsp. If you use peanut butter, some people say it has a slight “pb cookie dough” taste, so you can sub oil if you don’t want that.) 1 and 1/4 cups pitted dates (I used SunMaid, from a regular grocery store) 1/3 cup chocolate chips (see link below, for sugar-free option) 2 tbsp oats (You can omit if desired.)

In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid), except chocolate chips, to a food processor (for best results, not a blender) and process until very smooth.