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A healthy dessert dip recipe made with chickpeas, cocoa powder and sweetened with pure maple syrup. Finally a gluten free and vegan way to enjoy brownie batter! This easy, no bake gluten free chocolate hummus recipe contains just 6 simple ingredients. Serve as a dessert or healthy snack with fresh fruit, gluten free pretzels, marshmallows or any dipper of your choice.
I have been on a fitness journey for a while, however one thing has not changed: my sweet tooth. I am constantly looking for new ways to create healthy recipes that do not compromise taste. This gluten free chocolate hummus is becoming one of my favorite recipes to date. It is healthy, guilt-free, dairy free and vegan. Not to mention low calorie, low fat, and high in protein. Cha-ching! Perfect for my macro counting friends.
Nutrition Facts:
Serving size: 2 tablespoons (14 servings per recipe) *see bottom for 1/4 cup serving
- Calories: 84
- Fat: 2.6
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
I don’t know about you, but I have been on a bean kick lately. I will probably write a separate blog post about my love for beans so I won’t go too deep here. Beans have endless health benefits and contain a lot of fiber which many of us do not consume enough of. I started noticing a positive change in my digestion after incorporating beans into my daily diet. If you do not eat beans in moderation they can cause GI side effects. If you start slow (2 tablespoons – 1/4 cup) and work your way up to 1/2 cup servings you should not have any issues. Some may be sensitive to certain beans however I am lucky to tolerate all beans, which is saying a lot because I have a notoriously finicky gut. If you eat hummus with no issues then you will love this chocolate dessert hummus dip!
INGREDIENTS:
- Chickpeas: AKA garbanzo beans. These beans become delicious and velvety in the food processor. They have a slightly nutty & mild flavor which pairs perfectly with the sweet flavors of chocolate and maple syrup.
- Cocoa Powder: Just 1/4 cup will transform the beans into a chocolatey delight! Cocoa powder is naturally bitter so the maple syrup is an absolute MUST in this recipe.
- Pure Maple Syrup: Arguably the healthiest way to sweeten recipes because pure maple syrup is paleo and contains antioxidants which sugar and honey do not. This is only true for PURE maple syrup, not the conventional pancake syrup which contains corn syrup and artificial flavor and color. If you do not have syrup, you can sub for equal amounts of pure cane sugar.
- Coconut Oil: Just trust me, you need this. I made my first batch of this recipe without coconut oil, and stood in my kitchen trying to figure out what was missing. It was chocolatey and sweet, but had no depth or dimension. As soon as I added 2 tablespoons of coconut oil the dip transformed into a rich, delectable dessert. I offer no substitutions here, you MUST use coconut oil. Think of this as the tahini of traditional savory hummus.
- Almond Milk: Just 2 tablespoons of almond milk (or milk of choice) will make this dip the perfect texture for dipping. Without almond milk the dip may be dry and hard to put through the food processor.
- Vanilla Extract: A must when making sweet recipes. Vanilla adds a sweet richness which makes any recipe taste sweet, even beans!
OPTIONAL: I like to serve this dip topped with mini chocolate chips or seasonal colored sprinkles. This is perfect with red, wine and blue sprinkles in the summer, or red and green sprinkles for the holidays. Adding sprinkles or chocolate chips will help guests to understand this dip is a dessert and not an appetizer.
SERVING
This dip is perfect for entertaining. I recommend serving the dip in a bowl on a tray with a variety of dippers. Gluten free chocolate hummus is delicious with pretzels (love the salty-sweet combo), fresh strawberries, marshmallows, graham crackers, mini rice cakes and cookies. If you are feeling really adventurous you could even try potato chips, since chocolate covered potato chips are a thing now. I also recommend topping the dip with mini chocolate chips or seasonal colored sprinkles.
Not going to a party? No problem! I shamelessly admit to eating this dip with a spoon, on my couch, in my pajamas. This is a delicious and healthy dessert option, especially for those who are tracking their macro nutrient intake. The nutrition information listed above is for a 2 tablespoon portion as 2 tbsp is standard for dips, but who eats just 2 tablespoons of dip?! You can double that amount for a more realistic amount: 1/4 cup equals 168 calories, 5.2g fat, 27g carbs, and 8 grams of protein. Not bad for a delicious, guilt-free dessert!
Looking for another easy and guilt free dessert? Try my chocolate drizzled popcorn!
Brownie Batter Dip (Gluten Free & Vegan)
Equipment
- Food Processor/Blender
Ingredients
- 1 15oz can of chickpeas (garbanzo beans) (drained and rinsed)
- 1/4 cup cocoa powder
- 1/2 cup pure maple syrup (see notes)
- 2 tablespoons coconut oil
- 2 tablespoons almond milk (or milk of choice)
- 1 teaspoon vanilla extract
OPTIONAL
- 2 tablespoons mini chocolate chips or seasonal colorful sprinkles (for topping dip)
Instructions
- Add all ingredients to the food processor.
- Blend until smooth. Add more almond milk if needed to thin the dip.
- Serve immediately. Store in airtight container in refrigerator for 3-5 days.
