Ingredients

• 1 can chickpeas, rinsed and drained
• 4 medjool dates, destoned
• 4 tbsp maple syrup
• 100ml hazelnut milk
• 4 tbsp hazelnut butter
• 75g plain chocolate
• Chopped pistachios

Tools

• Triblade System Hand Blender

Method

1. Begin by warming the hazelnut milk with the maple syrup in a small saucepan over a low heat.
2. Break the chocolate into the goblet of your Triblade System Hand Blender and add the hazelnut butter.
3. Once the hazelnut milk has just come to the simmer, pour over the chocolate and nut butter and blend using the blending wand attachment.
4. Add pistachios to the mini chopper attachment and pulse briefly so they are roughly chopped. Reserve.
5. Add the chickpeas and dates to the mini chopper attachment and pulse until you have a coarse, dry paste.
6. Add half of the chocolate milk mixture and pulse, then add the remainder and process on high for 30 seconds.
7. Serve decorated with chopped pistachios.