My last few days have been filled with family, back-to-school stuff, cooking, baking and creating - creating memories (daddy’s home!), creating small moments of pleasure for our last few days of summer, and creating recipes (back-to-school meal planning!)
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One such creation is a revival of this simple gem of a recipe. Found while rifling through my recipe notebooks (I like to keep hard copies of my recipes - sentimental, maybe. Luddite, quite possibly.) Either way, it’s perfect for your last summer picnic, beach day and your bébés’ school lunches.
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So, sometimes I specifically go after a recipe. Other times I fall on them by necessity. This recipe is of the latter variety and came out of an abundance of garbanzo beans (or chickpeas.) I had drained 8 cans of these protein packed gems to make aquafaba (reduced liquid from the cans; which *success* was whipped, folded, piped, set, baked and filled to create PERFECT vegan macarons.)
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I had to deal with this abundance of garbanzo beans sitting in my fridge waiting for their moment in the sun. And this is how, dear readers, my dessert hummus recipes were born. This brownie-batter version is flavorful and rich; the addition of espresso powder and cacao nibs add a sophisticated twist and serve to deepen the dark chocolate flavor.
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Garbanzo beans - 2 cups 
Cocoa powder - 2-3 tbs (start with less)
Coconut sugar - 1/8 cup (may need more for taste; I prefer less sugar; I use 1/4 cup for guests)
Espresso powder - 2 tsp
Cinnamon - 1/2 tsp
Sea salt - pinch
Coconut butter (softened) - 3 tbs 
Water - 4 tbs
Vanilla extract - 1 tb
Coconut milk - 3 tbs
Cacao nibs - 1/8 cup
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1. Dry ingredients plus softened coconut butter (can sub in coconut oil, but I prefer butter) in food processor.
2. Combine water, vanilla and coconut milk.
3. Turn on food processor and slowly pour liquid mixture in. Continue to mix until creamy texture.
4. Add cacao nibs and process a few times.

Enjoy!