Steps

1.  Preheat oven to 200c

2. Place 120g of pumkin seeds on a tray with baking paper and cook for 10 minutes until start browning dont overcook. You will here crackling when ready.

3. Rinse the chickpeas in a colander. ( make sure they are fully dry before cooking to avoid soggyness)

4. Blend the pumpkin seeds in a blender until it becomes a thick paste.

5. Add milk, vanilla extract, and baking powder and blend until smooth. 

6. Fold in the chocolate chips. 

7. Put the mixture into tablespoons onto baking trays.

8. Bake for 15mins at 200c until lightly browned. 

Optional:

If using tahini - mix 1/4 cup.