Microwave undrained chickpeas in a medium-sized microwave-safe mixing bowl for 4-5 minutes (there should be ~2 inches room at the top to prevent it from spilling over). Alternatively, place undrained chickpeas in a small saucepan and simmer for 5-10 minutes, or until softened.
Strain the chickpeas from their liquid (you can save the liquid to use as aquafaba) and add them to a food processor along with the almond butter, maple syrup, cocoa/cacao powder, vanilla, and salt.
Process until smooth and creamy, scraping down sides as needed. When the mixture is mostly smooth and combined, keep the processor running while you add 2-3 Tbsp. of water for extra creaminess (adjust amount if altering default number of servings). Taste and adjust as needed, adding more almond butter for more almond flavor, cocoa for chocolate flavor, or maple syrup for sweetness.
Serve immediately with sliced fruit like strawberries, bananas, or apples, or enjoy it on toast, with pretzels, or by the spoonful! Leftovers keep for up to 4-5 days in the refrigerator or 1 month in the freezer.
