1. Chickpea Candies (ingredients for 12–14 candies) 1 cup (200 g) cooked chickpeas (boiled or canned) 3 tbsp honey 2 tbsp cocoa powder 1 tbsp coconut oil 2 tbsp nut or peanut butter (unsweetened) zest of ½ orange about 50 ml water (optional, used if the blender doesn’t blend well) 1 bar of chocolate (optional) Preparation: 1. Rinse the chickpeas, then soak them for several hours in a large amount of clean water (I usually soak them overnight), rinse again and cook in salted water. I cook for about 40 minutes with the lid slightly open. I pour water so that it is about 1.5 finger joints above the chickpeas. If using canned chickpeas, rinse them under running water. 2. Blend all ingredients except the chocolate until smooth and creamy. If the blender struggles, add a little water, but don’t overdo it or the mixture will become too runny. 3. Shape the mixture into balls or bars. Optionally, roll them in shredded coconut, or freeze and then dip in melted chocolate. 2. Chickpea Cookies (about 8 pieces) 1 cup cooked chickpeas 1–2 tbsp nut or peanut butter 5 dates chocolate chips (optional) ½ tsp baking powder 2 tbsp cocoa powder (optional) Preparation: 1. Rinse the chickpeas, then soak them for several hours in plenty of clean water (I usually soak overnight), rinse again and cook in salted water. I cook for about 40 minutes with the lid slightly open. I pour water so that it is about 1.5 finger joints above the chickpeas. If using canned chickpeas, rinse them under running water. 2. Blend the chickpeas with the other ingredients except for the chocolate chips. If the blender struggles, add a little water, but not too much, or the mixture will be too runny. 3. Shape the cookies and bake at 180°C for 15 minutes. 3. Chickpea Nutella Ingredients: 1 cup chickpeas (cooked or canned) 1 cup coconut milk 5–7 dates 4 tbsp cocoa powder 2 tbsp nut butter (hazelnut butter works best, but any nut butter will do) Preparation: 1. Rinse the chickpeas, then soak them for several hours in plenty of clean water (I usually soak overnight), rinse again and cook in salted water. I cook for about 40 minutes with the lid slightly open. I pour water so that it is about 1.5 finger joints above the chickpeas. If using canned chickpeas, rinse them under running water. 2. Blend the chickpeas, coconut milk, cocoa powder, and dates until smooth. 3. Transfer the Nutella to a clean jar and store in the fridge for up to 1 week. You can also portion it into small jars and freeze — it will keep longer. #chi#chickpearecipen#candieso#cookiest#nutellacipe - @anastasiia.emelia5