Chocolate Chickpea Popsicles (Refined Sugar-free)

Chickpeas in ice cream may sound absurd, but honestly, they can work. The idea for these popsicles came to me when I was shooting chocolate hummus for a freelance assignment. I tried a small batch of these gluten-free, refined sugar-free and nut-free popsicles and they turned out pretty good. Also, the preparation could not be easier. Substitute the cream and honey with coconut cream and date/maple syrup for a vegan version. I would love your feedback if you try them.

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Recipe

Chocolate Chickpea Popsicles

(Makes 4 popsicles)

Ingredients

1/3 cup boiled chickpeas
1/2 cup light dairy cream or coconut cream
3 tbsp unsweetened cocoa powder
3 - 4 tbsp honey or maple syrup (add less or more based on your preference)
3 tbsp tahini (good quality tahini makes all the difference)
1 tsp pure vanilla extract
Pinch of salt 
5 ice cubes 

Method

Combine all the ingredients in a high-powdered blender and blend until very, very smooth (make sure to scrape down the sides). 

Spoon the mixture into popsicle molds and refrigerate for 30 minutes. Insert wooden popsicle sticks or skewers into the popsicles and freeze until set.

Dip the popsicle molds into boiling water a few times to extract the popsicles and enjoy!