“Chocolate” cream with cherries
Chocolate cream without chocolate? Yep, there is! In this recipe, chocolate and cocoa are replaced by naturally sweet-tasting carob powder. It’s true that the flavour is not exactly the same as the cocoa, but it does have a similar taste and almost indent colour and texture. If you want a decaffeinated “chocolate” treat (or are just looking for new and exciting flavours), this cherry cream may become your new favourite, as it is a truly mouth-watering treat. Give it a try, it’s easier said than done!
Servings: for two
Preparation time: 10 minutes + time to set in the fridge
Difficulty: Easy
You will need:
- 230 g chickpeas, cooked or canned and drained
- 1,5 tablespoons of carob powder
- 100 g soft pitted dates
- 10 tbsp water
- 200 g frozen-thawed cherries
How to make “chocolate cream”?
Place the chickpeas (if using canned chickpeas, strain them in a colander and rinse under running water until no more foam is released), the carob powder, water and dates in a bowl. Using a blender, whizz to a silky cream (you could also try using a food processor or blender to make the cream, but you may need a little more liquid in this case). Divide the cream into bowls and serve with the melted cherries (you can mix them into the cream if you like).
