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Creamy Chocolate Hummus (Fruit Dip + Frosting; Vegan + No Refined Sugar)
- Total Time: 5 minutes
- Yield: 1 cup 1x
Description
Smooth, creamy and oh-so-sweet, this Creamy Chocolate Hummus uses NO refined sugar and is perfect for entertaining! It can be served as a fruit dip, used as a creamy chocolate frosting (on top of FfL’s Moist Chocolate Cake!) or stuffed inside of your favorite truffle. This Creamy Chocolate Hummus is gluten-free, vegetarian, vegan and loved by even the pickiest of eaters. It’s the perfect addition at any party, shower or social gathering.
Ingredients
- 1 (15 oz.) can garbanzo beans or chickpeas, drained
- 5 & 1/2 tablespoons pure maple syrup
- 1/4 cup cacao powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon virgin coconut oil (or a mild EVOO)
Optional Addition: (fluffier/more frosting-like texture)
- 1 cup homemade whipped cream
Instructions
- Combine all ingredients in a food processor. Process for 60 seconds, scrape the sides and bottom of the bowl. Process for 30 seconds more. If necessary, add 1-2 tablespoons of water and puree until hummus reaches a creamy consistency. If you prefer an especially sweet flavor, add an additional tablespoon of maple syrup.
- Store in an airtight container, in the refrigerator, for 7-10 days. Freeze for up to 3 months.
- Optional Step: Gently fold whipped cream into the ganache, adding it gradually. The ganache with whipped cream is best when used immediately and does not freeze well.
Notes
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
- Prep Time: 5 min
- Category: Recipes
- Method: Too Easy
Absolutely delicious! I decided to add homemade (lightly sweetened) whipped cream to the chocolate hummus to make it more “frosting like” – I folded the whipped cream into the hummus a bit at a time.