In a large bowl, put in 2 cans of very well rinsed and drained chickpeas, a sprinkle of salt, 1/2 cup peanut butter, scant 1/2 cup soy milk, 3 tbsp coconut sugar. Use immersion blender to process until pretty smooth, no recognizable chickpea lumps remaining. Add 2/3 cup semi-sweet chocolate chips and stir. Refrigerate for several hours before serving. Seriously, it's not nearly as good not cold.
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