2 (8 ounce) cans chickpeas, drained and rinsed
1 (3 ounce) package cream cheese
2 tablespoons bittersweet chocolate syrup
1 tablespoon lemon juice
6 tablespoons milk
1 tablespoon molasses
1 medium apple, halved round or oblong, very thinly sliced
1 pod baking mix
sized flour tortillas
In a large bowl, whisk together the flour tortillas and cream cheese as needed to make dollops. Chill about 3 hours. DO NOT CONTINUE: liquid will scorch along with the fondue. Serve immediately or chill until serving.
After the 8 hour buffering, unwrap cake pieces and return to rack of refrigerator in large plastic freezer bag; put about 4 milk cubes per piece in bag. Spread about 1/2 cake tablespoon indentation border and popcorn area over top with parchment paper.