Money can’t buy you happiness, but it can buy you chocolate and that’s pretty much the same thing. And when you add chocolate to chickpeas, vanilla extract, maple syrup and sea salt, something truly magical happens. This creamy, rich, decadent dessert hummus is the perfect way to satisfy your chocolate craving while also getting in some extra nutritional benefits. Bonus!
While this stuff is amazing right off the spoon, healthy dippers like strawberries, apples or pears not only bring in an added flavor punch, but even more health benefits. Include something crunchy like pretzels, pita crisps and you’ve got yourself a sweet and indulgent snack even the kids will love.
Serving size: 4 oz
15 oz Canned chickpeas, drained and rinsed
1/4c Unsweetened cocoa or carob powder
3 Tbsp Maple syrup
1.5 tsp Vanilla or rum extract
3 Tbsp water
6 Scoops Regular Girl powder
pinch Sea salt
1. In the bowl of a food processor, add all of the ingredients and a small pinch of salt, process until smooth.
2. If necessary, add 3-4 tablespoons water to adjust the consistency. This will depend on how dry the beans became after draining can.
3. Serve in a bowl and drizzle with maple syrup and top with cocoa powder and flaky salt.
4. This salty, sweet treat tastes so naughty, it’s easy to forget it’s actually good for you. Here are some of the health benefits hiding in all of this chocolate yumminess:
Probiotics & Fiber
Each serving gives you 5 grams of prebiotic fiber and 8 billion active probiotics from Regular Girl alone. It moves through your system at just the right pace without the drag of creating excess gas or bloating.
These legit legumes are high in fiber and protein, and contain key vitamins and minerals like iron, phosphate, calcium, magnesium, manganese, zinc, and vitamins C, K and B-6 are essential for bone health.
Yes, it’s true, cocoa powder has health benefits too. It’s teeming with minerals such as calcium, copper, iron and magnesium and is a good source of protein and dietary fiber. Also rich in free-radical fighting antioxidants, it compares with the likes of green tea and red wine.
Recipe provided by Chef Gerard Viverito