What, wait? Chocolate Hummus, you said. You gots to be kidding me? Well I ain’t! Self isolation has it’s benefits. I’ve time to reflect on my life and scour the internet for unusual food combos that I can add to my vegan cooking arsenal. And this one, well. Took me by surprise.
- 1 can chickpeas drained
- 1/4 cup cocoa powder
- 1/3 cup maple syrup
- 2 tsp tahini
- 1 tsp Vanilla Extract
- 1/4 Cup Vanilla Milk any plant milk works
- 1/4 tsp salt
- Add all your ingredients into your blender.Blend until smooth.
Normally, when I put chickpeas into a blender, its to create hummus. One of my favourite savoury dips, and not a decadent chocolate desert.
This desert couldn’t be easier to make. Add in a 1/4 cup cocoa powder.
1/3 cup maple syrup. I use Lidl’s Kilderg brand as it’s great value and so tasty. (This isn’t sponsored btw, just wish it was!)
I popped in 2 teaspoons of Tahini. I’m thinking almond butter or peanut butter would work just as well. Personally I love the flavour of tahini, and again, its pretty inexpensive.
Add in a teaspoon of vanilla essence
That’s a quarter cup of Alpro Vanilla Milk.
Can I just add, 1 serving, if you divide it into 7 small portions, has 87 calories, 15g carbs, 1.1 g fat and 3.5 grams of protein. This is delicious served with some high protein soya yogurt and a tablespoon of granola. Guiltless Indulgence, kind of
Don’t forget to follow me and my live stories on Instagram @theveganhoneypot for more delicious plant powered recipes.