Prep 10 mins
Cook 0 mins
Definitely serve for breakfast with toast to get your protein and fiber in! (a much healthier Nutella). It’s more of a semi-sweet taste, probably because I used Dark Cocoa, but I’ll be experimenting with other’s in the future.
- 1 (15 ounce) can chickpeas
- 3 ounces peanut butter
- 3 tablespoons olive oil
- 1⁄2 cup Dutch-processed cocoa powder (I used Hershey's Dark Choc. Powder)
- 1⁄2 cup granulated sugar
- 1 teaspoon instant coffee powder (optional)
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon salt
- 8 tablespoons water
- Put everything in food processor minus the water. Scrape down sides and keep mixing till all blended.
- While it’s running slowly add the water, keep checking on it till you like the texture. (I used 3 Tbsps).
- Serve on Toast or fruit!
Awesome! I misread and used 3 T of peanut butter instead of 3 ounces but it was awesome. Will make again and again!
Very yummy. I tried to calculate the protein per weight in grams. I made this, substituting some peanut butter for olive oil. I think, by weight, this recipe gets about 9-10% protein in each serving. Correct me, if I am not correct.
We just tried this ... I had cooked up a bunch of chick peas in the crock pot and so had extra. We added in cinnamon after first trying it without and decided it's how we liked it best! Had it with apple slices. Great to have as a healthy option for snacks and breakfast. We're even thinking about peanut butter and chocolate hummus sandwiches.