Description
A delicious and healthy chocolate chip dip made with chickpeas and effortless to prepare.
Ingredients
Scale
- 1 can (15 oz) chickpeas or white beans, drained and rinsed
- 3 tablespoons almond flour
- 2 tablespoons coconut oil or nut butter
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup sugar-free sweetener (such as erythritol or stevia blend)
- 1/3 cup sugar-free dark chocolate chips
- 2–4 tablespoons nondairy milk (as needed for consistency)
Instructions
- Drain and rinse your beans well; if you’re using chickpeas or white beans, give them a good rinse under cool water to remove any canned flavor. Pat them dry slightly for best blending.
- In a food processor or high-speed blender, combine the beans, almond flour, coconut oil (or nut butter), vanilla extract, baking soda, salt, and sweetener. Blend until completely smooth, scraping down the sides as needed. You want a thick, silky texture that resembles cookie dough.
- Adjust the texture by adding nondairy milk, one tablespoon at a time, until the dip reaches your desired creaminess.
- Stir in the chocolate chips gently by hand—this step really brings the magic to life.
- Chill or serve immediately; you can eat it straight away (and you’ll be tempted), but chilling it for 30 minutes enhances the flavor and texture. Serve with sliced fruit, low-carb cookies, or enjoy it right from the spoon.
Notes
- This dip can be stored in the refrigerator for up to 5 days.
- Great served with apple slices or as a topping for pancakes!
- Prep Time: 10 minutes
- Category: Dessert
- Method: no bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg