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Chocolate Chickpea Dip

Rich, chocolatey chickpea spread from the Easy Peas-y Cookbook for Kids. Ridiculously yummy on toast, fruit, waffles or roti!
Pulses Chickpeas
Prep Time 10 minutes
Servings 2.5 cups (625 mL)
Print Recipe Cook Mode

Nutrition

Serving Size: 0.25 cup (60 mL) Calories: 108 Total Fat: 2 g Carbohydrate: 18 g Fibre: 4 g Sugars: 9 g Protein: 4 g Sodium: 17 mg Potassium: 159 mg Iron: 2 mg

Ingredients

  • 4 pitted Medjool dates
  • 1/4 cup (60 mL) hot water
  • 2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
  • 1/2 cup (125 mL) water
  • 1/4 cup (60 mL) unsweetened cocoa powder
  • 2 Tbsp (30 mL) nut or seed butter
  • 1 tsp (5 mL) vanilla

Directions

  • Place pitted dates in a small bowl and cover with the hot water. Let stand for 10 minutes.
  • Add soaked dates and all remaining ingredients to a food processor and pulse until smooth.
  • Add additional water 1 Tbsp (15 mL) at a time as desired until dip is creamy and spreadable to your liking.
  • Serve with fruit or spread on warm roti, waffles or toast!

Notes

  • A 19 oz (540 mL) can of no salt added chickpeas, drained & rinsed, yields 2 cups (500 mL) cooked chickpeas.

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