Ingredients
Directions
- In a saucepan, whisk 1 cup milk with cacao powder and cornstarch. Simmer over medium heat until thick, like pudding (1–2 minutes). Set aside.
- In a blender, combine remaining milk, chickpeas, sugar, tahini, vanilla, and salt. Blend until smooth.
- Melt chocolate in a microwave or double boiler. Add to blender and blend again.
- Add the cacao pudding mixture to the blender and blend until fully combined.
- Pour into a shallow freezer-safe container. Freeze until edges firm up (about 45 minutes), stir well, and repeat every 30–45 minutes for 5–6 hours.
