Yep, you read it right, Chocolate Hummus. This was a great discovery for me because I love a little chocolate but it usually comes with too much sugar and fat.
Now we can enjoy all of the heart-healthy goodness of chocolate without the extra calories. Although this recipe does have some maple syrup, you could also use Medjool dates which will add sweetness as well as fiber.
This is a beautiful dessert served with organic strawberries (leave the little green tops on), pineapple or even melon. You could also serve it with pretzels.
One thing to keep in mind is that it doesn't get quite as smooth as you might hope, but I actually like a little bit of texture. Let me know what you think.
Dark chocolate is high in flavonoids and according to studies, people who eat more chocolate have lower rates of heart attacks, heart failure, and even death from heart disease. In addition, people who ate chocolate one to three times per month were about 10 percent less likely to be diagnosed with atrial fibrillation than those who ate the sweet treat less than once a month, researchers found.
And, let's not forget about how good chickpeas are! They help lower cholesterol, lower blood pressure, and inflammation as well as provide several heart-healthy nutrients.
Even the little bit of tahini is beneficial for your heart because it also lowers harmful cholesterol levels The calcium and magnesium in tahini may also work to decrease blood pressure naturally.
Now, don't be shy about trying this unusual combination of flavors. If it helps, add even a little more sweetener or even Stevia if you like your desserts sweeter. I tested it recently and all of my guests seemed to like it.
I hope you'll give it a try and let me know what you think. Sometimes getting used to a new flavor can take a little time so give it a chance and I think you find like I did, that it's a delicious addition to a plant-based diet.
I’d love to hear your feedback in the comments below for this Heart Healthy Chocolate Hummus recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
| Prep Time | 10 minutes |
Servings
Serving Size |
servings
1/3 cup |
- 1 15 oz can unsalted chickpeas drained and rinsed
- 1/4 cup cacao powder or cocoa (cocoa is roasted and cacao is raw)
- 1/4 cup maple syrup
- 1 tsp vanilla extract alcohol-free preferred. Or you could use almond extract.
- 3-4 Tbl unsweetened non-dairy milk
- 2 Tbl Tahini (optional)
- 1/4 tsp sea salt (optional)
Ingredients
|
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- Place drained chickpeas in the bowl of a food processor.
- Add the cacao powder, maple syrup, salt, vanilla and 2 tablespoons of the non-dairy milk.
- Process for a few seconds and then scrape down the side with a spatula. Add a few more tablespoons of non-dairy milk until it reaches a consistency that's good for dipping fruit.
- Serve in a shallow bowl that's good for dipping.
The nutrition label includes tahini but does not include salt.
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