Recipe

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• 6 oz bittersweet chocolate
• 2 tbsp butter
• 2 cups cooked chickpeas, drained and reserved
• 1 large egg
• 1/4 cup milk
• 1/4 cup plain yogurt
• 1/3 cup orange juice, freshly squeezed
• 1 cup light brown sugar
• 1/2 tsp baking powder
• 1/4 cup flour
• 1/4 cup pistachios, shelled and chopped nicely
• 10 strawberries
• confectioners' sugar , to taste
• 1/2 cup whipping cream
• 1 tsp sugar
• 1/4 tsp vanilla extract
• 1/8 cup finely ground pistachios

• 1 Preheat oven to 375°F.
• 2 Butter 6 individual ramekins lightly.
• 3 Now, you will want to melt your chocolate with the 2 Tablespoons of butter over lower heat, stirring often.
• 4 Set aside to cool a bit.
• 5 In a food processor or in a blender, process chickpeas, egg, milk, yogurt, orange juice, brown sugar and baking powder.
• 6 Then add your melted chocolate mixture after it has cooled a bit, and process until it is completely mixed through.
• 7 in a bowl sift flour and baking powder together.
• 8 Add the flour mixture to the processor and process until thoroughly combined.
• 9 Transfer mixture to a large clean (preferably glass) bowl, and then fold in your chopped pistachios.
• 10 Pour mixture into your prepared 6 ramekins.
• 11 Put into a baking dish and fill with boiling water 1/2 way up the ramekins.
• 12 Bake in your preheated oven for approximately 45 minutes to 1 hour (depending on your oven).
• 13 I made them twice, and they took 45 minutes the first time, and 56 minutes the second time, so that tells you that my oven is screwy!
• 14 NOTE: You will notice that these will look like an exploding volcano when u take them out of the oven, but this is perfectly normal.
• 15 You will allow them to cool completely, cover them with plastic wrap, and refrigerate for at least 4 hours.
• 16 When they come out of the fridge, they will set back down completely!
• 17 After chilling, you will want to take your strawberries, remove the tops, clean them, and cut thin sticks out of the strawberries.
• 18 Toss damp strawberry sticks with desired amount of confectioners' sugar, and set aside.
• 19 Take out your whipping cream, and whip with 1 teaspoon sugar and 1/4 teaspoon extract until stiff peaks form (to your desired consistency).
• 20 Take out your ramekins, arrange strawberry sticks in a fancy pattern on top, dividing evenly among all 6 ramekins.
• 21 Top with a dollop of your whipped cream, and sprinkle with ground pistachios.
• 22 Serve!
• 23 You may want to make a double batch, because everyone will want seconds!