1 398 ml can of chickpeas, strained and drained
2 tbsp. carob powder – I used Bob’s Red Mill
2 tbsp. cacao powder
1 tbsp. maple syrup or agave
1 tbsp. coconut oil
1 tsp. vanilla
3 tbsp. ice cold water
2 tbsp. peanut butter
Remove the skins from your chickpeas. This is quite simple but tedious, so this is completely optional but it really makes a difference. Simply pinch the chickpeas and voila, the skin peels off!
Transfer chickpeas to a food processor and all your ingredients apart from your water and peanut butter.
Process till smooth, around 1-2 minutes. You may have to scrape down the sides of the processor to ensure everything is well blended.
When everything is smooth add your peanut butter and slowly add in your water while blending. Blend for around 20-30 seconds.
Transfer to a bowl and chill in the fridge before serving!
I love this with fresh fruit, crackers, on toast or in crepes!
Lasts for up to 5 days in a tight sealed container in the fridge.