2 cups cooked chick peas, drained of any liquid, patted dry
1/4 cup soft dates, pitted, roughly chopped
1/2 cup sesame tahini
1/4 cup agave nectar
3 teaspoons vanilla extract
1/2 teaspoon cardamom
1 teaspoon baking powder
1/8 teaspoon Kalamari desert salt (Sunfood) or sea salt
1/2 cup carob chips or a mixture of dark chocolate chips and carob chips
Unhulled or hulled sesame seeds
Preheat oven to 325° F.
Put chick peas into the food processor. Process until fine then add the dates, tahini, agave, vanilla, cardamom, baking powder, and sea salt. Stir in the chips. Using a moistened spoon, scoop dough by the tablespoonful onto cookie sheet. Dough balls should be about an inch or a little more. Form and flatted a bit with the spoon, if desired. sprinkle with sesame seeds. Bake 14 minutes. Bottoms should be lightly browned.