Line an 8 x 8-inch pan with parchment paper and set aside.
Grind down lightly salted and roasted almonds into almond flour in a food processor or blender.
Add in chickpeas, protein powder and sea salt, process or blend again.
Lastly add in nut or seed butter, date syrup and water. Hand mix or slowly blend into a thick batter.
Fold in chocolate chips with a spatula.
Toss into the freezer or fridge!
Top with my homemade yogurt frosting and sprinkles to turn into a birthday week treat. 🙂
Recipe Notes
Head over to CreativeSnacks to stock your pantries up for the rest of April with all natural nuts for all your flourless NO BAKE recipes in quarantine!