Coconut Cashew Fudge Hearts
Bars and cookies, Desserts, Paleo, Vegan
Last night I was joined by 8 beautiful ladies for another cooking class, this time with a Valentine’s day dessert theme. My favorite! We had so much fun cooking…
Some of you will love this not hugely sweet deliciousness… some of you will think it’s really weird and should never happen, we’re all #teamchocolatehummus over here so here’s what we’re loving if you want in!
Sprouting makes the chickpeas easier to digest for us, and less gas inducing which is great!
RECIPE
1 cup sprouted cooked chickpeas 
Heaped quarter cup tahini
3T coconut oil
4T water
2 T cocoa
1.5T (raw) honey
Salt
1 tsp vanilla paste
DIRECTIONS
To sprout them I soak dry (aka cheap plastic free!) chickpeas overnight then drain and leave in a bowl. Twice a day when I see them and think about it ? I wash them and drain again. 2-4 days later I boil them and simmer for about 20 minutes – I also throw them on salads raw but I prefer the cooked taste.
Then for hummus, everyone’s going to prefer a different level of salty/sweet/tahini etc so adapt it to you but I used the above amounts, chickpeas first into the blender, then tahini and melted coconut oil, then vanilla, salt, honey and cocoa and when it’s all added and blended… water as needed to get to the consistency you like.
Then spread on toast ??, dip fruit into it, eat it on a spoon. Enjoy.
