I have a huge sweet tooth and love to end every day with something sweet. In the colder months, I'm a sucker for a chai latte or a good homemade dairy-free hot chocolate. But recently I have discovered chocolate hummus. I found a delicious one in my grocery store and the idea popped into my head- why not make my own flavors of dessert hummus? From snickerdoodle, peanut butter, to peanut butter chocolate, the sweet flavor combinations could be endless.
Since chocolate is my go-to, I decided to try this first with the addition of powdered peanut butter since I find the flavor more concentrated and didn't think whole peanut butter would shine through due to the tahini in the recipe. The result is a pudding like delicious dip, which you can totally eat by the spoon- no judgement here. Great for spreading on some toasted banana bread or a dip with fruit, enjoy this guilt-less treat!
- 1 15 oz can of chickpeas drained and rinsed
- 1/3 cup tahini
- 4 tablespoon unsweetened cocoa powder
- 2 tablespoons powdered peanut butter
- 2 tablespoon coconut sugar
- 1 tablespoon maple syrup
- 2 tablespoons- 1/3 cup water
- 1/4 cup vegan chocolate chips
- In a food processor, mix together the chickpeas, tahini, cocoa powder, powdered peanut butter, coconut, sugar, and maple syrup.
- Add 1 tablespoon of water at a time to thin it out.
- Once a thin but thick consistency, pulse in the chocolate chips.
- Place in a sealed container and keep in the refrigerator for 8-10 days.