Chocolate Coconut Dessert Hummus {V + GF}

Chickpeas are a huge staple in my vegan diet. I use them in many different ways, but I’ve never tried them as a dessert before. I happened to find a can of solid coconut cream and instantly thought about experimenting with a sweet dessert hummus. Gladdddd I did. It’s decadent, rich and chocolatey. It is very reminiscent of brownie batter and it seems the flavor is even better the second day. It is free of refined sugar, high in healthy fats, gluten-free and, of course, completely vegan-friendly.

I highly recommend picking up a few extra cans of solid coconut cream on your next grocery endeavor. I whipped it up with some vanilla and maple syrup for a pancake topping and it was mouthwatering!

 

Chocolate Coconut Dessert Hummus
Chocolate Coconut Dessert Hummus

 

 

Chocolate Coconut Dessert Hummus [V + GF]

Yield: 4 cups

Time: 10 minutes

Ingredients:

1 1/2 cups chickpeas (or 15 oz. can - no salt added and drained)

1 can (5.4 oz.) unsweetened coconut cream

1 cup pitted dates (roughly 8-10 Medjool dates)

½ c cocoa powder

2 T lemon juice

½ c non-dairy milk

1 tsp pure vanilla extract

1/4 tsp. salt

Flaked coconut for serving

 

Directions:

Combine all ingredients into high-speed blender or food processor. Scrape down sides as needed or use a tamping tool until mixture is completely smooth.

Chill and serve with fresh fruit, pretzels or top it on some dairy-free vanilla ice cream.

Keeps in fridge for up to 5 days.