With back to school season here, it’s only fitting that we start sharing loads of snack recipes and ideas with you. Today, we’re sharing a delicious chocolate hummus recipe with you. It’s also vegan, gluten free, top 8 allergy free, and refined sugar free.
For those of you that have the Food Allergy Awareness Expedition Cookbook, you’ll be a bit familiar with the concept and ratios. This chocolate hummus recipe can be taken in a few other directions as well (looking at you peppermint). Once you’ve made this a couple of times, have fun experimenting with new flavor combos.
Why Chocolate Hummus?
As I shared in the cookbook, our kids detest hummus. The cookie dough hummus recipe in the book was the first time I was able to get them to eat and enjoy hummus. A real win for sure. Today’s vegan Chocolate Hummus is a continuation of getting the kids to enjoy all things dessert hummus.
If you have picky eaters, or kids who don’t enjoy hummus, this is a winning recipe. It’s also a recipe your kids can help with (even the little ones). They can add items to the food processor, as well as press buttons. Also make sure they get to help decorate with chocolate chips.
Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Nightshade Free, Allium Free, Diabetic Friendly, EOE Friendly, Vegan, Oat Free Compatible
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14 ounces Organic Chickpeas (we used 2 glass jars)
10 TBSP Organic Oat Milk + 4 TBSP Golden Flax Meal
1 cup Organic Maple Sugar (you can use less)
1/3 cup Organic Cacao
6 TBSP Organic Sunflower Seed Butter
1 tsp Organic Vanilla Extract
3/4 tsp Sea Salt
We used homemade organic oat milk, as there aren’t any nut and dairy free milks made on equipment free from dairy (commercially available). We won’t use certain brands due to nuts for the sake of the bakery, and with the brands left, they’re made on shared equipment with dairy. You can use ANY milk of choice for this recipe. The change in taste will be little to none.
RAISE Members, don’t forget to review the Top 8 Free Product Guide if you’re new to food allergies. The guide is a great starting point for safe brands.
If you have a seed allergy, you can omit the sunflower seed butter and the golden flax meal. The sunflower seed butter provides thickening as well as protein and flavor. The golden flax meal provides binding. When eliminating the flax meal, start with 3 TBSP milk to achieve the desired consistency.
If you are seeking diabetic friendly recipes, I suggest starting with half the amount of maple sugar and working your way up from there. As I’ve said many time, our kids only like this a particular way. If you end up using the full cup, be sure to make at least 8 servings/portions.
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Start by combining your milk and flax meal in a small bowl and set aside. Next, drain your jars of chickpeas. Be sure to save the liquid for an aquafaba project. Now, combine all of the ingredients in your food processor and mix until a smooth dip forms. Easy, right?
When serving, I opted to sprinkle a few 85% dark chocolate chips on top. The kids enjoyed them, but make sure your kids like dark chocolate before adding. Our gluten free dipping crackers were Kinnikinnick made.
Need more recipes like these? Join RAISE today. Members have access to a large recipe library, along with many other sweet perks.
Storage & Serving Notes
For best results, store this in your fridge for up to a week. You can also freeze it for future use. When thawing, thaw on the countertop at room temperature, or in your fridge.
When I make this, the kids each get their own container of dip, so they can double dip guilt-free. They know they aren’t allowed to eat it all in one setting, and 3 settings are preferred. This helps break up the amount of maple sugar they’re eating in one go. It breaks down to about 6 teaspoons of maple sugar in one setting this way; which is gram for gram 3/4 the amount of cane sugar if we were to use that instead.
If your kids are good with less sweetener, start with less. Our kids are very hummus sweetener sensitive 🙂