In a food processor, blend chickpeas, 3 Tbsp coconut flour, almond butter, maple syrup and vanilla extract until smooth. The key to this recipe is blending them until very smooth, so scrape down the sides and blend until no visible chickpea chunks remain (about 1-2 minutes)

The dough should be soft, but still firm dough that can be rolled up into a ball without sticking to your hands. Add more coconut flour (at most, 1 Tablespoon more) if the dough seems too soft. Once done, divide the dough into 6 equal-sized pieces and roll into a ball (about 20-30 grams of dough each).

Prepare the filling- roll the sweetened white bean paste filling into a heaping tablespoon-sized balls (about 30g).

Flatten the dough into a thin disk using the palms of your hands, place about 30g of filling in the middle. Cover the filling with the dough and gently squeeze the dough into a ball. The ball really does not have to be perfect or smooth, because you’ll be using the mooncake mold to press these rough edges into shape anyways.

Use a well-greased mooncake mold to press the dough into shape. A non-stick cooking spray works well to ensure that the mold is properly greased.