This recipe is a delightful and simple way to enjoy a protein-packed treat with over 20g of plant-based protein. Perfect for breakfast or a healthy dessert, it combines the creaminess of chickpeas with the sweetness of maple syrup and the richness of cacao nibs or chocolate chips. Personally, I love this style of recipe for breakfast—it keeps me full all morning while providing a fiber and protein boost, all while being incredibly satisfying!
Loic Barret is...
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In a food processor, mix all ingredients except the cacao nibs or chocolate chips.
Once well combined, add the cacao nibs or chocolate chips.
Combine the mix using a spoon.
Pour the mix into a cup, bowl, or any other container.
Top it as you wish, such as with aquafaba mousse and cacao powder.
For a smoother texture, ensure the chickpeas are well-cooked and drained before blending.
You can substitute peanut butter with almond butter or tahini for a different flavor profile.
Refrigerate the mixture for 10-15 minutes before serving for a chilled and firmer consistency.
Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work perfectly. Just make sure to rinse and drain them well before using.
What type of plant-based milk works best?
Any plant-based milk, such as almond, soy, or oat milk, will work well. Choose one that complements the flavors you prefer.
Can I make this recipe nut-free?
Yes, you can replace peanut butter with sunflower seed butter or tahini to make it nut-free.
How long can I store this in the fridge?
You can store it in an airtight container in the fridge for up to 3 days.
Can I use a blender instead of a food processor?
Yes, a blender can work, but you may need to scrape down the sides more frequently to ensure everything blends evenly.
