INGREDIENTS:

• 1 can chickpeas, rinsed and drained
• 2 tbsp maple syrup / honey or ¼ cup granulated stevia
• 1 tsp vanilla essence
• 1 tbsp tahini (optional)
• 2 tbsp coconut cream
• 1 tsp cinnamon
• ½ tsp pink salt
• 40g of 85% dark chocolat

METHOD:

1. In a food processor add the chickpeas, sweetener, vanilla, tahini, coconut cream, cinnamon and salt. Blend until smooth and taste for sweetness – add a little more and blend again if desired.
2. Put the chocolate into a sandwich bag, squish out the air, seal and bash with a rolling pin into small chunks.
3. Stir through half of the chocolate into the cookie dough, and serve into a dip bowl.
4. Sprinkle over remaining chocolate chunks and serve with their favourite fruit.