Drain and rinse the chickpeas. If you choose to remove the skins, this is the step to do that. Use a bowl of cold water to help rinse the skins off your fingers as you work.

Dry the beans thoroughly with a clean kitchen towel; set aside.

Melt the chocolate chips: Add the chips to a microwave-safe bowl. Microwave for 25 seconds. Stir well. Repeat the process in 15-second intervals until the chips are melted. Chocolate can burn and seize up, so keep stirring, and don’t cook too long at one time. Your best bet is to start out with 20 seconds, remove and stir, stir, stir.

Add all ingredients except the water into the food processor.

Process for 1 minute. Scrape down ingredients from the sides of the bowl.

Add 1 tablespoon of water (or a bit more black coffee) if it appears too thick.

Process again, scrape the sides, and repeat until the mixture is creamy and consistent. (See pictures.)

Best at room temperature immediately but can be enjoyed chilled with fruit, graham crackers, and topping for baked goods.