INGREDIENTS
1
medium juicy lemon
1 cup
| 250mls light canned coconut milk
1/4
heaping cup | 50g cooked chickpeas
2
medjool dates
1/4 cup
| 25g chopped pecan nuts (measured in pieces not whole)
1 cup
| 150g frozen mango pieces
1/4 tsp
ground turmeric
1/4 tsp
salt
1/2 tsp
apple cider vinegar
1 tbsp
maple syrup (optional)