Healthy Cookie Dough Bars (vegan, gluten-free, refined sugar free)

0 Rinse and drain the chickpeas. Remove outer skin of chickpeas, doesn’t have to be perfect, just do at least half of the chickpeas.
1 Add the chickpeas, cashew butter, almond flour, maple syrup, coconut sugar, and vanilla extract to a food processor. I feel like it works better than a blender. Process/blend until smooth and creamy, pausing to scrape down the sides every so often. Stir in chocolate chips with a spatula.
2 Transfer cookie dough to a 9×5 loaf pan lined with parchment paper. Spread it evenly into the pan. Place in the freezer for 15 minutes.
3 Make the chocolate layer. In a small bowl, add the chocolate chips and coconut oil. Microwave in 30 second increments and stir after each increment. Mine took a little less than 1 minute total, careful not to burn your chocolate. Pour over cookie dough and swirl the pan around so the chocolate evenly covers the top of the cookie dough. Place in the freezer for at least 1.5 hours.
4 Lift cookie dough bars out and let it sit for a 5 minutes before slicing and serving. If it’s been in the freezer for a long time, let it sit out for 15 minutes before eating. Enjoy! Store in the refrigerator for a week or in the freezer for a few months.