1 15oz can chickpeas, rinsed and drained
4 Tbsp coconut milk
5 Tbsp Organic Cocoa Powder
3 Tbsp Barrel Aged Runamok Maple Syrup
1 Tbsp Blood Orange Olive Oil
1 tsp Vanilla Extract, Tahitian
1/4 tsp Sea Salt, Fine
Combine ingredients in a food processor fitted with the purée blade, and pulse until smooth, scraping the sides of the bowl with a spatula, as needed.
Store in an air-tight container in the refrigerator for up to one week.