Chickpea cookie dough dessert hummus is a delicious creamy dip that’s refined sugar free, vegan and gluten free. Make this 10-minute recipe for a dessert platter or quick nourishing snack!
Recipe yields 1.25 cups, or 10 servings of 2 tablespoons each.
- 15 oz canned chickpeas, rinsed and skins removed (about 1.5 cups after skinning)
- 2 tbsp no-stir almond butter or sunflower seed butter * (see notes)
- 2 tsp coconut oil
- 3 tbsp maple syrup
- 1 pinch sea salt
- 1/2 tsp vanilla extract
- 1/8 tsp baking soda * (see notes)
- 3 tbsp coconut milk or coconut cream
- 3 tbsp sugar-free powdered sugar (omit for less sweet option). We used monk fruit sweetener.
- 1/4 cup sugar free white chocolate and/or dark chocolate dips * (see notes)
- Place chickpeas in bowl of food processor with no-stir almond butter, coconut oil, salt, vanilla extract, baking soda, coconut milk. and maple syrup. Blend to combine. Add desired sugar free powder and blend again.
- Transfer to a serving bowl and top with dark or white chocolate chips. For refined sugar free, use Lily’s white chocolate chips.
- Serve on a dessert platter with any/all of the following: refined sugar free dark chocolate, fresh berries, dried banana chips, my almond flour cookies, GF pretzels, dark chocolate hummus, etc.
- Sunflower seed butter will turn green when mixed with baking soda
- Why I added baking soda (source: Eating Well)
- I use Lilly’s sugar free white chocolate chips and Enjoy Life Foods dark chocolate chips
- You can adjust the sweetness of dip by adding more or less maple syrup or powdered sugar. I use monk fruit powdered sugar to make it refined sugar free.
- Category: desserts
- Method: no cook
- Cuisine: American
- Serving Size: 2 tbsp
Keywords: chickpea cookie dough, dessert hummus, refined sugar free, vegan, gluten free, unrefined sugar