Chocolate peanut butter hummus is a wholesome treat that tastes decadent and indulgent, it’s the perfect healthy snack! This hummus is free of refined sugar, gluten, and dairy.
*This recipe was originally posted on 3/1/18, but I updated it with better recipe instructions on 4/6/20.
Have you tried dessert hummus yet? It’s all the rage right now and rightly so! Dessert hummus is a seriously delicious snack or dessert that is actually healthy for you. However, if you’re more of a savory hummus person, you should give this roasted acorn squash hummus recipe a try!
Is Chocolate Hummus Good For You?
What’s so great about this chocolate peanut butter hummus is that it doesn’t require any refined sugar or oil, yet it still tastes incredibly rich and decadent. Also, doesn’t the combination of chocolate and peanut butter make everything instantly taste delicious? I think so!
You probably already know this but hummus is made with chickpeas, so it’s naturally high in plant based protein. How can you go wrong with a WFPB, high-protein and low-sugar dessert? You can’t!
You can feel good about eating this healthy dessert hummus! If you want to kick it up a notch, you can use this chocolate peanut butter hummus as a filling for homemade vegan truffles or to make vegan Easter eggs!
What’s the Difference Between Cacao and Cocoa?
I used cacao powder because I just bought a huge bag of organic cacao powder from Costco (here’s my vegan Costco grocery list if you want to see what I else I buy there). However, you can use cacao or cocoa powder 1:1 in this recipe. What’s the difference? Is one better than the other?
Cacao and cocoa both come from the cacao plant, cocoa and cacao are processed differently. Cacao powder is made with unroasted beans that are cold-pressed. Cocoa powder is simply raw cacao that has been roasted at a very high temperature.
Even though cocoa and cacao powder are processed differently, they taste very similar and they can be used interchangeably.
Do You Have to Use Cacao Powder?
No, you don’t have to use cacao powder to make this dessert hummus. You can substitute cocoa powder for cacao powder 1:1. If you need a stimulant-free chocolate option, you can use carob powder 1:1 too. I’ve made this recipe with all three options and you can’t go wrong with any of them.
How to Make Dessert Hummus – Step by Step Instructions
To make the dessert hummus, add the drained and cooked chickpeas, peanut butter, maple syrup, cacao powder (or cocoa powder), unsweetened coconut milk, and salt to a high-powered blender or food processor.
Blend the mixture on high until the hummus is smooth and creamy. You may need to help it along with a spatula if the filling gets too thick and it sticks to the side of the blender. You can add a little bit more liquid if you find the filling to be too thick.
Scoop the hummus into a bowl and top with a drizzle of peanut butter and (optional) chocolate chips. Serve the hummus on a platter with strawberries, crackers, and pretzel rods.
What Do You Eat With Chocolate Hummus?
Any fruit that goes well with chocolate would be delicious to dip in this sweet hummus, but I think that strawberries are the best! Raspberries, apple slices, banana chips, crunchy crackers, graham crackers, and pretzels are also great options to put on the platter with a bowl of the dessert hummus.
Can You Freeze Leftover Hummus?
Yes, hummus freezes perfectly! Store the hummus in an airtight freezer-safe container and freeze it for 3-4 months. When you’re ready to eat it, take the hummus out of the freezer and put it in the fridge to defrost for 24 hours. Give it a good stir and enjoy!
Notes & Substitutions
- Gluten-Free: This dessert hummus is naturally gluten-free, you don’t need to make any substitutions.
- Cacao Powder Substitute: You can substitute cocoa powder or carob powder (stimulant-free) 1:1 for cacao powder.
- Maple Syrup Substitute: If you don’t want to use maple syrup, you can use agave syrup instead. If you need a low glycemic sweetener, I recommend that you try date syrup. Date syrup is naturally sweet and it’s so delicious!
- Peanut Butter Substitute: You can substitute almond butter, sun butter, or tahini 1:1 for peanut butter.
- Coconut Milk Substitute: Instead of coconut milk, you can use any unsweetened plain (not vanilla flavored) plant milk, aquafaba (the liquid from the can of chickpeas), or water.
- Chickpea Options: You can use canned chickpeas for this recipe or you can cook 3/4 cup of 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.
Success Tips
- Make sure that you drain the chickpeas very well before you add them to the blender.
- If you only have sweetened plant milk, adjust the amount of maple syrup that you use so the hummus isn’t too sweet.
- Store leftover hummus in an airtight container in the fridge for 4-5 days or freeze it for a future snack.
More Vegan Dessert Recipes You’ll Love!
Chocolate Coconut Mango Candy Bites
Starbucks Mocha Frappuccino (COPYCAT)
Chocolate Peanut Butter Dessert Hummus
Equipment
- Blender or Food Processor
Ingredients
- 14 oz can chickpeas drained
- 3 + 2 tbsp peanut butter
- 1/3 cup cacao powder (or cocoa or carob powder)
- 1/3 cup maple syrup (or agave or date syrup)
- 2 tbsp unsweetened coconut milk (or your favorite unsweetened plant milk)
- 1/4 tsp pink sea salt (more to taste)
- 1/4 cup dairy-free chocolate chips
Instructions
- Add the drained chickpeas, 3 tbsp peanut butter, 1/3 cup cacao powder, 1/3 cup maple syrup, 2 tbsp coconut milk, and 1/4 tsp sea salt to a high powered blender. Blend on high until smooth and creamy. If it's too thick, add a little bit more liquid to the hummus.
- Scoop the hummus into a bowl and garnish it with a drizzle (2 tbsp) of peanut butter and a few chocolate chips (optional). Serve the hummus with strawberries, pretzels, or crackers.
- Store leftover hummus in an airtight container in the fridge.
Notes
- Cacao Powder Substitute: You can substitute cocoa powder or carob powder 1:1 for cacao powder.
- Maple Syrup Substitute: If you don't want to use maple syrup, you can use agave syrup instead. If you need a low glycemic sweetener, I recommend that you try date syrup. Date syrup is naturally sweet and it's so delicious!
- Peanut Butter Substitute: You can substitute almond butter or sun butter 1:1 for peanut butter.
- Coconut Milk Substitute: Instead of coconut milk, you can use any unsweetened plain (not vanilla flavored) plant milk, aquafaba (the liquid from the can of chickpeas), or water.
- Chickpea Options: You can use canned chickpeas for this recipe or you can cook 3/4 cup of 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.
- Make sure that you drain the chickpeas very well before you add them to the blender.
- If you only have sweetened plant milk, adjust the amount of maple syrup that you use so the hummus isn't too sweet.
- Store leftover hummus in an airtight container in the fridge for 4-5 days or freeze it for a future snack.
Stacey,
Do you think I could use cocoa and some maple syrup. My mom does not like cacao but LOVED the look of these and the chickpea factor. Thanks! I am a new fan. 🙂
Hello! Absolutely, you can substitute cocoa or carob powder 1:1 for the cacao powder. I hope you and your mom enjoy the eggs! Happy Easter!