Cocoa Cake Batter

I recently found a recipe on Pinterest that everyone was repinning and so I decided to look at what all this hype was. The original recipe maker was boasting a delicious "cake batter" dessert which included healthy-for-you chick peas but not raw egg in sight. After reading over the ingredients I realized I could make this recipe EVEN BETTER. I would keep the idea of the chick peas (because beans are awesome don't cha know!) but use my usual ingredients to make this recipe mine. So a little substitute there, an addition here, a deletion there and voila. I was so happy with the finished product. So I grabbed my taste tester and had him try a bite. He asked, "what are you making me eat this time?" I replied, "I promise it's good, just try it! I'll tell you what it is after you taste." So he tastes and goes YUM. I asked him what he thought it tasted like. He said, "it kind of tastes like licking the spoon after your mom makes cake." Now, if that isn't called 100% success I don't know what is. So, here's MY version of the recipe with higher protein and lower fat. Makes 4 servings. 1 can garbanzo beans. 2 tbs Hershey's Cocoa Powder. 1 scoop vanilla protein. 1/2 cup walnuts. 7 dates. 1/2 tsp vanilla. 1/2 tsp baking soda. Scant salt. 2 packets Truvia. Approx 1/4 cup water. Place all ingredients EXCEPT WATER in a food processor and blend until smooth. Slowly add water until reaching desired cake batter-like consistency.