Ingredients:

  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1/4 cup (60 ml) almond milk or any milk of choice
  • 1/4 cup (50 g) brown sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into cubes
  • 1/2 cup (120 ml) heavy cream
  • 1 teaspoon sea salt

Instructions:

  1. Drain and rinse chickpeas thoroughly.
  2. In a blender, combine chickpeas, almond milk, brown sugar, vanilla extract, and a pinch of salt.
  3. Blend until smooth and creamy, scraping down the sides as needed.
  4. In a saucepan over medium heat, add granulated sugar.
  5. Stir constantly until sugar melts and turns a rich amber color (about 5-7 minutes).
  6. Remove from heat and carefully add butter, stirring until melted.
  7. Slowly pour in heavy cream, stirring until combined (be cautious of splattering).
  8. Stir in sea salt and let cool for 10 minutes.
  9. In small bowls or dessert glasses, layer the chickpea mixture with salted caramel.
  10. Chill in the refrigerator for at least 30 minutes before serving.
  11. Garnish with an extra drizzle of caramel and a sprinkle of sea salt.