This healthy Dark Chocolate Hummus combines two great snacks into one. It can be used as a frosting or eaten by the spoonful!
Dark Chocolate Dessert Hummus
When I saw that hummus companies were making dark chocolate dessert hummus, I was intrigued. Hummus and chocolate are two of my favorite things, so putting them together sounded like my kind of healthy dessert.
I just had to make some of my own. And what a brilliant idea it turned out to be!
I haven’t tried any of the store-bought stuff yet, so I have no how this compares. I would rather keep making my own anyway. That way I can control the ingredients and amounts.
Healthy Chocolate Hummus
This vegan Dark Chocolate Hummus is probably one of the healthiest, yet indulgent tasting desserts that I have made. Yes, it is sweetened with maple syrup, so it could be a bit healthier, but I have yet to make this with stevia, because it is so good as it is.
Since this is made with garbanzo beans, the protein and fiber slow down the sugar entering your body, making this vegan dessert dip a lot healthier than other desserts.
Because this is a sweet dessert hummus, it tastes great with tart raspberries or fresh strawberries. It also works well on a tortilla, but I shouldn’t say anymore than that because I have a really fun recipe that I will be posting in the next couple of weeks or so. I think all of you will love it, so stay tuned!
Versatile
This chocolate dessert hummus is really versatile. You could use it as an icing for a cake, or slathered on some toast with fresh fruit for breakfast. If you need a thinner consistency, just add more almond milk or water. This would also work well as a filling in a pastry or sandwiched between two cookies.
Easy
I know a lot of people who still buy hummus instead of making it themselves. It literally only takes about 5 minutes to make, and it is cheaper than store-bought. Plus, you can customize it to your liking.
This healthy Dark Chocolate Hummus can be used as a frosting or eaten by the spoonful! Click To Tweet
After School Snack
With school starting just around the corner (this week where I live), I thought this would be the perfect time to post this recipe. Spread it on some apple slices, top with coconut chips and some chopped nuts, and this makes a great after school snack. I’m sure many kids would love to find this in their lunchbox too.
How To Make Chocolate Hummus
Normally hummus is made with garbanzo beans (chickpeas), tahini, lemon juice, garlic, olive oil, salt, and water to thin it out. You can then add in the flavors of your choice.
The chocolate hummus ingredients are only slightly different. You don’t need tahini. Some dessert recipes may call for it, but I decided it was unnecessary for my recipe.
Of course you omit the garlic and lemon juice, and you use almond milk to thin out the hummus instead of water. You sweeten the chocolate dessert hummus with maple syrup and add cacao powder. Yum!
Other Kid-Friendly Snacks
- Coconut Peanut Butter Apple Pizzas
- Mini Peanut Butter Banana Breakfast Pizzas
- Vegan Strawberries and Cream Popsicles
- Baked Tofu Fries
Dark Chocolate Hummus Recipe
This vegan dessert hummus is a healthy treat. After you taste this, you’ll see that chocolate and hummus were meant to be together!
If you love this recipe, please come back and leave your feedback and star rating.
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You may need:
Dark Chocolate Hummus
Ingredients
- 15 ounce garbanzo beans
- 1/4 cup cacao powder or cocoa powder
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup unsweetened almond milk or water
- Pinch salt
- Chopped dark chocolate optional
- Sliced almonds optional
Instructions
- Mix all ingredients in a food processor until smooth and creamy. Garnish with chopped dark chocolate and sliced almonds, if desired.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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J says
We absolutely HATE maple of any kind, so I played around with the recipe. The two subs that made it was a hit with my family were adding dates or using agave syrup.
Willow Moon says
Great! I’m glad you found substitutes you liked. Those are the two alternative sweeteners I would have suggested.
Suzanne says
This looks so good! Does the chickpea flavor come through much?
Willow Moon says
No, I mainly taste the chocolate and a hint of the almond extract. The chickpeas are pretty neutral in my opinion.
Vanessa says
Thanks for sharing! Does it keep long?
Willow Moon says
About 5 days in the fridge.
Susan Richard says
I like your stuff! I’m not vegetarian but lean toward lots of veggies and fruits and I love trying new things. Made my own hummus, pickled beets, and sprouted my own beans for the first time recently. Loving it and can’t find my brand of chocolate hummus in the stores in SC! My go to was always Joseph’s. Can’t wait to make my own!!
Willow Moon says
I have never tried Joseph’s, or seen it in stores for that matter. I’ll have to be on the lookout. I hope you like this one!
Stephanie Guest says
It tastes fantastic! A bit grainy from cocoa powder but fabulous.
Willow Moon says
Thanks Stephanie! One thing that may help with the graininess is to blend the mixture in the food processor longer.
Roberta says
Before I try the recipe: should the garbanzos be drained and/or rinsed or is the liquid incorporated into the hummus?
Willow Moon says
Hi Roberta, yes the garbanzo beans should be drained and rinsed. I don’t include any liquid from the can, but you could try it – it might add a nice creamy texture. The reason I like to drain and rinse my beans is to control the salt content. That way I can add as much or as little salt as I want.
Kayti says
I’ve just made this recipe last night and love it. Have been buying the Tribe brand chocolate hummus for the last year which is only 50 calories per 2 tblspns. I saw the calorie count of this recipe but no serving size. Please let me know! And I love my hummus as a dessert, I mix it with cool whip, 2-3 times more cool whip than hummus, mix it up and it’s like a chocolate mousse!
Willow Moon says
It makes about 2 cups, so about 1/4 cup per serving. It sounds like you are getting creative with it!