Melt 40 g coconut cream and 30 gr of dark chocolate over low heat in a medium pot. Set aside.

Drain dates and squeeze out any excess water and put them in a blender. Add melted chocolate and coconut cream, chickpeas, almonds, cacao powder, cacao nibs and 6 tablespoons of almond milk in a high-speed blender.

Blend on high speed until the mixture becomes smooth.

If the mixture is too thick, you can add another 4-5 tablespoons of almond milk. Adjust sweetness if necessary by adding 1 tablespoon date syrup.

Serve in a glass or a bowl and top with roasted almonds and chocolate.

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