Ingredients:

1 Tbsp of Zen Basil seeds

15 oz chickpeas (pressure cooker add raw chickpeas and salt water. Pressure cook until drained, this process makes beans lectin free)

Half cup hazelnut 

1/4 cocoa powder 

1/2 cup nut butter

2 dates

1/4 date or maple syrup 

1/4 cup milk ( I used coconut milk) 

Splash vanilla extract

Process:

Add your chickpeas to a pressure cooker. Pour in water and add salt. Pressure cook for about 45 minutes. This process will make the beans lectin-free. Next pour your beans into a blender. Add in 1 Tbsp of Zen Basil seeds, hazelnut, nut butter, cocoa powder, dates, walnuts, coconut milk, maple syrup, and vanilla extract. Blend for about 30 seconds or until desired thickness. Pour into a bowl and enjoy!