Servings: 4 people
Calories: 276.7625kcal
Cost: $8
Equipment
Ingredients
- 200 g Chickpeas
- 6 tbsp Coconut milk
- 2 tbsp Roasted Carob powder
- 1 Date
- 1 tbsp Sultanas
- ½ tsp Vanilla powder
- ½ tsp Salt
- 1 tbsp Peanut Butter
- 1 tbsp Coconut butter
- 1 tbsp Coconut Syrup
- 1 tbsp Coconut flour option if its too thin
Instructions
- If you have a can of chickpeas, use half of the can. If you are using raw chickpeas you will have to soak them in spring water for 24 hours.
- Once the raw chickpeas are done soaking overnight. Put them in a saucepan with the water from either the can or from soaking them, and cook on a low heat for an hour, cover with a lid. Stir every 15 minutes just to make sure they are not burning, top up with water if the chickpeas or not fully covered.
- Put all the ingredients into a blender and blend.
- If the mixture is too thin once it has been blended add 1tbsp coconut flour.
- It should thicken a bit in the fridge.
Nutrition
Calories: 276.7625kcal | Carbohydrates: 28.525g | Protein: 6.74g | Fat: 10.66g | Saturated Fat: 6.95g | Polyunsaturated Fat: 1.33g | Monounsaturated Fat: 1.95g | Sodium: 334.355mg | Potassium: 325.9mg | Fiber: 6.1675g | Sugar: 12.0975g | Vitamin A: 14.2425IU | Vitamin C: 1.1325mg | Calcium: 50.3mg | Iron: 2.7725mg
Tried this recipe?Let us know how it was!