Carob peanut butter dessert hummus is a wholesome treat that tastes decadent and indulgent! It’s free of refined sugar, gluten, and dairy. Vegan.
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Dessert hummus is all the rage right now!
Have you tried it?
There are so many varieties:
- Chocolate
- Brownie batter
- Cookie dough
- Chocolate mint
- Snickerdoodle
- Vanilla bean
- Birthday cake
I usually make savory beet hummus or roasted acorn squash hummus for a healthy snack but this dessert hummus recipe is delish!
My husband has a major sweet tooth and he would eat dessert every night if I had it in the house. So I wanted to have something easy and healthy that I could give him that I wouldn’t feel bad about him eating.
We rarely eat dessert at home for two reasons…
- I’m not the best baker, desserts just aren’t my forte.
- I try to watch our sugar intake and reduce it as much as possible.
Helloooo dessert hummus recipe!
Carob Peanut Butter Dessert Hummus Recipe
This carob peanut butter dessert hummus recipe is exactly what I wanted— It’s a sweet treat that’s easy to make in a (the BEST blender ever!) blender, it’s high in protein (from the chickpeas), and it doesn’t have any refined sugar. Perfect!
Note – You can use canned chickpeas for this recipe or you can cook dried chickpeas (cover by 2-3 inches of water) in your Instant Pot on high pressure for 35 minutes and then let it naturally slow release for 20 minutes.
This carob peanut butter dessert hummus recipe is…
Thick and creamy
Decadent
Satisfying
Healthy-ish
Rich
Flavorful
Chocolate and peanut butter is one of my favorite dessert flavor combos, is it yours too?
Buttt did you notice that the title of this recipe isn’t “Chocolate Peanut Butter Dessert Hummus Recipe, it’s “Carob Peanut Butter Dessert Hummus Recipe?”
I bet you’re wondering what carob is, right? Is it as yummy as chocolate?
What is Carob Powder?
Carob is a delicious chocolate substitute that tastes similar to chocolate but not exactly the same. Carob is chocolate’s healthy and yummy cousin. It has more of a rich and nutty flavor than a sugary chocolate flavor, but the color of carob is identical to chocolate.
I like this brand of organic carob powder –> 
Carob powder comes from a carob pod that grows on a carob tree in the Mediterranean. Carob pods contain a sweet pulp that is dried, roasted, and ground into carob powder. You can buy carob in the form of powder or chips.
Chocolate also has health benefits, but what I really love about carob is that it’s stimulant-free.
Lately, I’ve been watching the amount of caffeine that I consume because I’ve noticed that it increases my heart rate. I’ve cut my coffee down to 1 cup in the morning or I switch it out altogether for caffeine-free camomile tea if I just want a hot drink to sip on.
I honestly think that with the addition of the unrefined organic maple syrup for sweetness, the color of the hummus (it looks just like chocolate hummus) and creamy peanut butter, you won’t be able to tell that the dessert hummus recipe is made with carob instead of chocolate. I really don’t think that kids would notice either.
What Should You Serve With Dessert Hummus?
I’ve been known to eat this delicious dessert hummus by the spoonful because it’s so rich and creamy but dippers are great too! It would also be tasty as a spread on bread with banana coins!
Any fruit would be delicious but we specifically love strawberries to dip in this dessert hummus recipe. There’s just something about chocolate– I mean, carob and strawberries! So yummy!
We also like raspberries, pretzel rods, and crispy plain crackers to dip.
Make sure you check back next week to see what else I make with this carob peanut butter dessert hummus recipe! Hint: it involves candy and Easter eggs!
More Vegan Dessert Recipes You’ll Love!
Chocolate Coconut Mango Candy Bites
Starbucks Mocha Frappuccino (COPYCAT)
If you make this vegan dessert hummus recipe, please share your picture on Instagram and tag @StaceyHomemaker so I can see your delicious creation!
Carob Peanut Butter Dessert Hummus Recipe
Ingredients
- 14oz can chickpeas
- 3 tbsp peanut butter
- 1/3 cup carob powder
- 1/3 cup maple syrup
- 2 tbsp unsweetened coconut milk
- 1/4 tsp pink sea salt (more to taste)
Instructions
- Add the chickpeas, peanut butter, carob powder, maple syrup, coconut milk, and sea salt to a high powered blender. Blend on high until smooth and creamy.
- Garnish with a dollop or drizzle of peanut butter and serve with strawberries, pretzels, or crackers. Store in an airtight container in the fridge.
Notes
- You can use canned chickpeas for this recipe or you can cook dried chickpeas (cover by 2-3 inches of water) in your Instant Pot on high pressure for 35 minutes and then let it naturally slow release for 20 minutes.
- You can use coconut milk from a can or carton, either will be fine.
- If you only have sweetened coconut milk, adjust the amount of maple syrup you use.
- You can substitute cocoa powder instead of carob 1:1.
