Ingredients
Units
Scale
- 200g cooked chickpeas
- 3 dates, pitted
- 3 tbsp maple syrup
- 30 to 50 ml plant-based milk (homemade oat milk here)
- 3 tsp cacao powder
- 20g chocolate protein powder
- 40g hazelnuts, chopped
Instructions
- In your blender, combine the cooked chickpeas, rehydrated dates, maple syrup, and plant-based milk.
- Blend everything until you achieve a smooth mixture.
- Add the cocoa powder and protein powder, mixing well to combine.
- Adjust the ratio of chickpeas to milk as needed to achieve your desired consistency.
- Stir in whole or sliced hazelnuts, blending until they reach the desired size (pieces or shavings).
- Pour the mixture into jars or a serving container.
- For the best results, refrigerate for about an hour to help the mousse set properly.
Notes
Depending on the chickpeas and plant-based protein powder used, you may need to adjust the amount of milk to get the mousse to your desired consistency.
For a true Ferrero effect, blend the hazelnuts coarsely to achieve the characteristic crunch.
If the mixture isn’t sweet enough for your taste, you can add stevia for extra sweetness without adding calories.
- Prep Time: 5 minutes
- Category: Breakfast
- Diet: Vegan