Drain and rinse a can of chickpeas
Spread chickpeas on a parchment paper lined baking sheet
Roast in the oven at 425°F (220°C) for about 30 minutes
Pour roasted chickpeas into a powerful blender or food processor
Add 6 pitted Medjool dates, ½ cup cocoa powder, and 1 cup hot water
Blend until super smooth
Store in the refrigerator for up to 5 days
