Desserts do not need to be complicated. Little bit of this, little bit of that, pot in the refrigerator or bake, and that is that.
Chocolate Chickpea Mousse
Service 6
2 cup (480 ml) organic chickpeas juice (Save the beans.)
10 ounces (260 g) dark 80% chocolate
1 tsp (5 ml) organic vanilla extract
1 Tbs (15 ml) organic maple syrup
optimal: whip cream
1. Whip the chickpea juice into a thick peaks.
2. Fold in melt chocolate, maple syrup, and vanilla extract.
3. Pour into small cups or a bowl.
4. Chill.
5. Server with or without whip cream.
Chickpea Chocolate Cookies
Preheat the oven to 350ºF/175ºC
chickpeas from the first recipe
1/2 cup (65 g) organic peanut or almond butter
1 Tbs. (15 ml) each: vanilla extract and maple syrup
1/2 tsp (2,5 g) baking soda
1/2 tsp (2,5 g) cinnamon
2/3 cups (85 g) chocolate chips
1. Blend all the ingredients except the chips, if you do not want them in the dough, or add a few chocolate chips on top of each cookie before baking.
2. Scoop the dough balls, flatten, and add to the baking sheet lined with parchment paper.
3. Bake for about 15 minutes until done.
4. Cool before serving.
