- 400g cooked chickpeas
- 65g cocoa butter (or almond)
- 25g maple syrup ( or honey)
- 25g cocoa powder
- 4 pitted dates
- 1 pinch sea salt
- milk, as needed
Place the chickpeas, butter, maple syrup, cocoa powder, dates, salt into a food processor and blitz until smooth.
Add a teaspoon of milk to let the spread down if nessesary.
One final Blitz again until smooth.
serve dip immediately with fresh fruit slices, or chill it in the fridge