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 [V + GF]
Yield: 4 cups
Time: 10 minutes
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
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.