For the cacao hummus, blend all the ingredients into a creamy hummus, starting with 3 tablespoons of syrup and 3 tablespoons of cacao powder and adding cooking liquid as required to reach the desired consistency. Bear in mind that the pudding will thicken with time, so if you’re not serving it right away, make it a touch softer. Taste and see if you need to add more cacao or syrup, or both.
For the whipped cream, whisk the chilled chickpea liquid with an electric hand mixer until soft peaks are formed. Add the vanilla and sugar and whisk to form semi-fi rm peaks. Use immediately or whisk again briefly before using (some liquid might separate, if not used straight away).
Serve the whipped cream on top of the pudding and decorate with shavings of dark chocolate or sift some cacao powder on top.