Drain and rinse the chickpeas well, then pat them dry with a paper towel or clean kitchen towel to remove excess moisture.

Add the chickpeas, maple syrup, peanut butter (or any nut or seed butter), vanilla, and sea salt to a food processor. Do not add the almond milk or chocolate chips yet.

Process until the mixture is smooth and thick, stopping once or twice to scrape down the bowl.

With the processor running, add the vanilla almond milk a little at a time (up to the 2 tablespoons) until you reach a spreadable, cookie-dough–like consistency.

Taste and, if you want it sweeter, add a little more maple syrup and pulse to combine.

Transfer the dough to a bowl and stir in the mini chocolate chips.

Enjoy immediately by the spoonful or store in an airtight container in the refrigerator.