Recipes & Tips




Makes 6

  • 1x 400g can of chickpeas in water (without any added salt), drained and rinsed
  • 400ml almond milk
  • 1 tbsp cocoa or carob powder
  • 50g clear honey
  • 3 small sheets of gelatin
  • 100g of whole almonds,
  • Toasted and roughly chopped
  • 125g dark chocolate (50–70% cocoa solids, dairy free), broken up carob molasses, to serve (optional)

Taken from the Comptoir Libanais Express cookbook

Put the chickpeas and almond milk in a saucepan, bring to the boil, then turn the heat off. Stick the lid on and leave for 15 minutes to infuse. Put the mixture in a blender with the cocoa and blend until utterly smooth. Pour the mixture back into the same pan, mix in the honey and bring to the boil, stirring often, then remove the pan from the heat.

Soak the gelatine sheets in cold water for 2–3 minutes until they barely soften, then lift out of the water and stir them into the chocolate mixture. Add the almonds and chocolate then stir very well until the chocolate had melted.

Lightly oil six 200ml ramekins or timbales. Spoon or ladle the pudding mixture into the moulds and leave until cold then chill for 2–3 hours until firm.

To remove the puddings, dip the moulds into boiling water for a few seconds, then turn out onto plates. Drizzle with carob molasses before serving, if using.



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