Now before you all think I’ve lost the plot, I haven't , it’s a winner! Think an easy Vegan friendly chocolate mousse or cheesecake! Feel free to serve this at anytime of day or in kids lunch boxes with apple slices as a little pudding. Also swap the toppings for whatever you like, orange, blueberries, mango, you name it. Time to get experimental before you judge!
Ingredients - Serves two
1 can of chickpeas, drained and rinsed
4 tbsp cashew milk – any milk will do
5 tbsp cacao powder
1 really ripe banana
1 tbsp maple syrup
2 tbsp almond butter/peanut butter
1 tsp vanilla powder/extract
a handful of frozen raspberries
a handful of coconut flakes
2 tbsp yoghurt of your choice
Simply, place all the hummus ingredients into a blender and blend until silky smooth.
Divide between two bowls and top with a generous spoonful of yoghurt.
Toast the coconut flakes in a dry pan over a medium heat until golden and then scatter over the hummus with the berries.
Get tucked in!