Drain and rinse chickpeas.
Place in a paper towel, dry off. If some of the skins start to come off peel them off and discard them. Place the chickpeas, peanut butter, vanilla extract, honey ( or apple syrup) and ground cinnamon into a food processor. Blend until smooth and creamy. Add the grounded chia seeds to the food processor, and pulse until combined.
Remove the mixture from the food processor bowl into a bowl and combine the chocolate chips. Roll into parchment paper and place in the refrigerator until needed.
Slice when needed and enjoy immediately.
Can be stored in the fridge for up to 4 days or frozen in a zip bag for up to a month.
