- 1¼ can Chickpeas (drained, rinsed and dried)
- 3 tbsp Coconut sugar or cane sugar
- 2 tbsp Maple syrup
- 2 tbsp Cocoa powder
- 3 tbsp Wild Africa Cream
- 1 tsp Vanilla Essence
- ¼ tsp Sea salt
- 1 cup Mini marshmallows (vegan and gluten-free, if needed)
- Marie biscuits and strawberries (for serving)
Preheat oven to 180° C
Place all ingredients except marshmallows into a food processor (affiliate link) and process until smooth and creamy. About 3-4 minutes.
Add hummus mixture to a small baking dish, cover dip completely with mini marshmallows and bake for 10-15 minutes or until marshmallows have puffed up and turned golden brown. Remove from oven and serve immediately with Marie Biscuits and strawberries.