Double Dark Chocolate Chickpea Dip (Vegan, GF, Low-Glycemic) | picklesnhoney.com

Double Dark Chocolate Chickpea Dip

Double Dark Chocolate Chickpea Dip (Vegan, GF, Low-Glycemic) | picklesnhoney.com

I knew when I was creating this recipe that readers would likely fall into two camps: people who thought “YES! A healthy, protein-packed chocolate dessert!” and people who thought “That’s disgusting! Why are you messing up chocolate by adding chickpeas?! You stink.”

Double Dark Chocolate Chickpea Dip (Vegan, GF, Low-Glycemic) | picklesnhoney.com

If you find yourself in the former group, I like your attitude and I think we might be soulmates. If you find yourself in the latter group, let me tell you why chickpeas and chocolate works in this recipe (and notsomuch in others you may have tried).

Short answer: you can’t taste the chickpeas. And no, I’m not trying to pull a fast one on you.

Double Dark Chocolate Chickpea Dip (Vegan, GF, Low-Glycemic) | picklesnhoney.com

Double Dark Chocolate Chickpea Dip (Vegan, GF, Low-Glycemic) | picklesnhoney.com

I’ve had this idea for a chocolate chickpea spread in my head for oh, at least a year. One crazy, hippie-dippy day I even thought about opening a quaint little cafe called “Chocolate and Chickpeas” with homemade vegan chocolates, roasted chickpeas, and hummus. Those are my favorite foods and I’ll happily eat them one after the other or together, but I think the general public isn’t quite there yet.

This dip took some tinkering in the kitchen because while I do think beans can have a place in a delicious dessert, there are many a dessert recipe in blogland that taste like sugary…well, beans. I wanted the health benefits and the protein of a chickpea-based dip, but I also wanted it to taste like rich, intensely dark chocolate. NOT beans. That’s why I’ve used lots and lots of raw cacao powder, chopped dark chocolate, and the ingredient that really makes it taste authentically chocolatey—melted raw cacao butter.

Here’s where the chickpeas are awesome: they make for one perfectly fluffy dip, almost like a chocolate mousse but denser and more satisfying (which means a little goes a long way).

If you’re skeptical, maybe some juicy red strawberries will help to convince you?

Double Dark Chocolate Chickpea Dip (Vegan, GF, Low-Glycemic) | picklesnhoney.com

This is the new chocolate-dipped strawberry. I’ll be damned if you can taste the chickpeas.

Double Dark Chocolate Chickpea Dip (Vegan, GF, Low-Glycemic) | picklesnhoney.com

Let us know if you give this dark chocolate chickpea dip a try! Leave a comment or tag an Instagram photo #picklesnhoney so we can see. We dare you to find even a hint of chickpea flavor amongst the double chocolate overload.

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Double Dark Chocolate Chickpea Dip

Double Dark Chocolate Chickpea Dip (Vegan, GF, Low-Glycemic) | picklesnhoney.com

Double Dark Chocolate Chickpea Dip

Gluten Free, Vegan,

Serves: 2 heaping cups


Prep Time: 15 mins

Rich, intensely dark and fluffy chocolate chickpea dip that tastes indulgent, but that's packed with healthy, plant-based protein. And no, you can't taste the chickpeas.

Double Dark Chocolate Chickpea Dip (Vegan, GF, Low-Glycemic) | picklesnhoney.com

Double Dark Chocolate Chickpea Dip

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Ingredients

  • 15 ounces cooked chickpeas, rinsed very well & drained
  • 1/2 cup + 2 tablespoons raw cacao powder (or cocoa powder)
  • 1/2 cup coconut sugar
  • 1/2 cup non-dairy milk
  • 1/3 cup melted raw cacao butter
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon fine grain sea salt
  • 1/4 cup chopped vegan dark chocolate

Cuisine: Gluten Free, Vegan Servings: 2 heaping cups

Prep Time: 15 mins

Rich, intensely dark and fluffy chocolate chickpea dip that tastes indulgent, but that's packed with healthy, plant-based protein. And no, you can't taste the chickpeas.

Instructions

  • Add all of the ingredients except for the chopped chocolate to a food processor and process until very smooth, scraping down the sides of the bowl as necessary. Pulse in the chopped chocolate until just incorporated.
  • Refrigerate for at least 1 hour.
  • Serve with sliced fruit, crackers, pretzels, or enjoy straight off of the spoon!

Copyright © 2020 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. This is so creative I love it! Keep up the hippie-dippie chocolate recipes. You make chickpeas look like they belong in dessert <3

    1. Amanda says

      Thanks, Jessie! I’m glad you’re on board with the hippie-dippie chocolate recipes too. <3

  2. I’m a believer that anything with chocolate is going to be amazing 😉

    1. Amanda says

      That’s usually a good rule of thumb.

  3. I have to admit it sounds a bit crazy, but I am also pretty sure it tastes amazing! I would have never thought of using chickpeas as a base for sweet things, but now I have to try it out!

    1. Amanda says

      Definitely give it a try! I think it might surprise you in a good way.

      1. Oh, I’m pretty sure! Avocado in my chocolate mousse would have sounded crazy for me about 5 years ago, and now it’s one of my favorites. Same with zucchini or carrots in sweet things.

  4. Whooaaaa, you are kind of blowing my mind here!

    1. Amanda says

      That’s what I like to hear. 😉

  5. Kait says

    I wish I could have recorded my response for you. It went a little something like this:

    *GASP* NO….! Eh why not?!

    I fall into neither camp but rather the one that goes, “if its chocolate I’ll try it.” haha But why oh why are you making me invest in the raw cacao powder?I’ve been resisting for so long…and this might be the recipe that convinces me (and my bank account) to go for it.

    1. Amanda says

      Yes, invest in raw cacao powder! It’s so much better tasting and better for you (alkalinizing! antioxidants! other buzz words! But it’s true.) I just bought this brand on Amazon and it was pretty affordable at $10.99/lb. Don’t buy the Navitas Naturals from Whole Foods–I like that brand, but it’s like $20/lb (also cheaper on Amazon).

      1. Kait says

        Ok $10.99 I can handle! Also – BUZZ WORDS! IDK why but that made me laugh a lot. 🙂

      2. Abby says

        Do you know if raw cacao has a long shelf life? Cause even better news is that one on Amazon is only $7/lb if you buy the 5lb. bag!

      3. Abby says

        Looks like if you store in a cool place and away from moisture it lasts 2-3 years. Um… maybe more like 2-3 months in my kitchen 😉

      4. Amanda says

        Good to know! And it’d be the same in my kitchen too. I (clearly) love chocolate.

  6. is this dip for real real? i cant wait to try it.

    1. Amanda says

      It is very much for real, Dixya!

  7. I love that you had the idea floating around in your head that long and that you set your heart on this and stepped up and made it work. Just by the way you are writing I can tell you nailed it. Solid stuff Amanda.

    1. Amanda says

      Thank you, Kellie! That’s so sweet of you to say.

  8. Caitlin says

    this dip looks extremely delicious and amazing and omg i want to put it on everything. hippy recipes are always welcomed with open arms in my opinion 🙂

    1. Amanda says

      I’ve been putting this dip on everything! I may need an intervention. 😉

  9. Shane Adams says

    I think I love you.

    1. Amanda says

      haha Best comment ever?

  10. Marianne says

    This dip is absolutely amazing! My husband and I both loved it! My new favorite use for chickpeas 🙂

    1. Amanda says

      That makes me so happy, Marianne! I’m working on another recipe using this chocolate chickpea dip–stay tuned!

  11. Nancy says

    This looks awesome and so yummy! I only ever eat hummus as a ‘sweet’ hummus these days..I blend chickpeas with almond milk, cinnamon, allspice, vanilla and slices from 1 apple…yum! I will look forward to trying a chickpea dip that is chocolate! I wonder how avocado would work in this recipe, maybe make everything more fudge-y? Thank you for posting this..I love your blog and recipes!

    1. Amanda says

      I will have to try your sweet hummus sometime! Let me know if you add avocado to this recipe and how that works out!

  12. Franziska says

    I was just looking for a chickpea Curry on Tastespotting and then I saw this and I couldn’t resist clicking on it. Sounds amazing!

    One question though: What is the role of the coconut Sugar? Would it work to with normal brown Sugar, palm Sugar (if the Sugar should have its own flavour) or agave (which should yield a somewhat thinner consistency)? Because those are the things I already have at home…

    Thank you in advance:)
    Franziska

    1. Amanda says

      So glad you clicked over! Brown sugar will definitely work in place of coconut sugar, as will most dry sugars (agave will change the texture). You may even need a bit less since coconut sugar is a little less sweet.

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