Drain off the cooking or can liquid from the chickpeas.
Place the chickpeas, almond butter, date paste, cacao, coocnut oil, vanilla and salt into a food processor. Add 1 T of water and then process. Add more liquid as needed to get it to a creamy consistency.*
When creamy, transfer to a bowl and stir in the raspberry jam leaving it kind of swirling in the hummus. Top with chopped almonds and fresh raspberries and serve it with your favorite dippers.
*Add water in small amounts so it doesn’t get watery. I used about ¾ cup for a dippable consistency, for a spreadable consistency you will need less water.Recipe makes about 3 cups. One serving is 2 tablespoons.