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- 2 cups chickpea flour
- 1 cup coconut oil
- 3 tbsp birch sugar
- 6 tbsp cacao powder
- 1/2 tsp cardamom
- 2 tbsp rum
- Roast the chickpea flour in a pan until golden.
- Add the coconut oil and mix. Continue frying for another 6 minutes.
- Add all the other ingredients except for rum and mix.
- If the mixture is too dry (consists of separate particles), add more coconut oil.
- Let the mixture cool a bit and add rum. Mix.
- Let the mixture cool more, so that it is possible to form balls.
- Form the balls, put them on a plate an keep them in the fridge.
For pictures about the consistency and the original Besan Ladoo that inspired this recipe can be found here.
