Ingredients
1 (15-oz.) can chickpeas (not drained)
1/3 cup peanut butter (natural, creamy)
6 tablespoons maple syrup
1/4 cup cocoa or cacao powder
3/4 teaspoon vanilla extract
1/8 teaspoon sea salt
2–3 tablespoons filtered water (as needed for consistency)
Instructions
- Microwave the undrained chickpeas in a heatproof bowl for 4-5 minutes, or simmer on the stovetop for 5-10 minutes until softened.
- Drain the chickpeas, reserving the liquid if desired for aquafaba. Add chickpeas to a food processor.
- Add peanut butter, maple syrup, cocoa powder, vanilla extract, and salt.
- Blend until smooth, scraping down sides as needed. Gradually add water to achieve a creamy texture.
- Taste and adjust: add more peanut butter, cocoa, or maple syrup as desired.
- Serve with fruit, pretzels, or toast. Store in the fridge for 4-5 days or freeze up to 1 month.
Notes
- Use tahini or sunflower seed butter for a nut-free version.
- Add cinnamon or cayenne for a flavor twist.
- For extra chocolate, mix in vegan chocolate chips.
- Freeze in small portions for easy snacking.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Blended
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 3 tablespoons
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
