Crispy Coconut-Lime Chickpea Pops with Peanut-Chilli Dip Recipe

Ingredients

• 2 tins of chickpeas 480g once drained and patted dry
• 30g desiccated coconut
• 1 tbsp vegetable oil
• 1 lime zest and juice separated
• 1 tsp ground cumin
• 1/2 tsp chilli powder (adjust to taste)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 80g smooth peanut butter (use natural or smooth)
• 1 tbsp light soy sauce (or tamari) (use tamari for gluten-free)
• 1 tbsp maple syrup (or honey if not vegan)
• 1 tbsp lime juice
• 1 tsp chilli sauce (sriracha or similar)
• water (to thin the dip as needed)
• 1 small clove garlic finely grated
• fresh coriander (to garnish)