Chocolate Dessert Hummus
Smooth, creamy and wholesome ingredients! Can't go wrong with this chocolatey dessert dip! Serve as a dip with fruit, pita chips or even as a topping on your favorite waffles for breakfast!
Ingredients
- 1 can chickpeas, drained & rinsed
- ¼ cup raw cashews*
- 3 tablespoons cocoa power or cacao powder
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓-½ cup plant based milk start low and add more as needed
- ⅛ teaspoon sea salt
- mini dairy free chocolate chips optional for topping
Instructions
- Add all ingredients into bullet style blender. (see notes for lower power blenders)
- Blend on medium-high until fully combined and super creamy, Taking breaks to push down sides as needed. Add additional 1-2 tablespoons of plant based milk if needed to get to desired consistency.
- Taste and adjust maple syrup or cocoa powder to your desired sweetness and richness. Top dip with mini chocolate chips if desired and serve immediately or chill in the fridge.
Notes
* If using a lower power blender you may want to soak your cashews for 8 hours or overnight. You could also alternatively add them to a saucepan, cover with water and bring to a boil for 10 minutes to soften prior to use.
Storage - This hummus will store in a sealed container in the fridge for 5-7 days.