Put the chickpeas to soak the night before if you want to make them dry, and the next day cook them for about 40 minutes, otherwise use the already cooked chickpeas.

Blend everything together in a mixer, boiled and drained chickpeas, coconut oil, brown sugar, cocoa, salt and vanilla, adding coconut milk last.

Once blended, place the sweet hummus in the cups and serve with a sprinkling of grated cocoa on the surface, perhaps accompanying it with toasted bread or biscuits.

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