Servings:12
Macros: 181 kcal, Fat 6g, Carbs 31g, Fibre 6g, Protein 5g Ingredients 398 mL can chickpeas, drained and rinsed 1/3 cup (80 mL) cocoa powder 1/4 cup (60 mL) maple syrup 3 Tbsp (45 mL) tahini 2 tsp (10 mL) vanilla extract 12 Medjool dates 1 Tbsp (15 mL) toasted sesame seeds (optional) 3 Tbsp (45 mL) cacao nibs (optional) Directions In food processor container, place chickpeas, cocoa powder, maple syrup, tahini, vanilla, and a pinch of salt and blend until smooth. Taste and adjust level of sweetness if desired. Using a knife, slice an opening in dates (without cutting them all the way through into two halves) and remove pits. Gently pry dates open with fingers and spoon in hummus filling. Sprinkle with sesame seeds. If desired, sprinkle cacao nibs onto top of stuffed dates. Transfer filled dates to a small zip-top bag for transport.
