INGREDIENTS
- 250 g of cooked chickpeas (or 1 can of 400 g, drained)
- 55 g (½ cup) of powdered bitter cocoa
- 400 g of compact tofu - 8 Medjool dates, soft and pitted
- 240 ml (1 cup) of vegetable milk (soy, oats, almond...)
- 1 teaspoon vanilla extract
PROCEDURE
1. Prepare the chickpeas
If you use dried chickpeas, soak them the night before for at least 12 hours, changing the water a couple of times. The next day, cook them in a pressure cooker for 20 minutes or in a normal pot for about 40 minutes.
Tip: keep aquafaba (the water used to cook chickpeas), it's very useful for other vegan recipes
2. Blend everything
In a powerful blender, add: cooked chickpeas, chopped tofu, dates, cocoa powder, vegetable milk and vanilla extract.
Blend until you get a smooth, thick and super velvety cream. It'll take a few minutes!
3. Bake and decorate
Pour the mixture into a 20 cm cake pan lined with baking paper. Bake in a static oven at 180°C for about 40 minutes.
Let it cool completely before removing it from the mold. For a fruity touch, fill the surface with blueberry jam and decorate with fresh blueberries!
