Vegan chocolate cream made from chickpeas

Ingredients for 1 servings:

• 1 can chickpeas
• 2 tbsp cocoa powder, defatted
• 1 tbsp sweetener of your choice, e.g. rice syrup, maple syrup, xylitol, etc.
• n. B. Plant milk (plant drink), e.g. almond, soy or rice milk
• n. B. almond butter
• e.g. cinnamon
• e.g. vanilla
• n. B. almond butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

Chocolate hummus – quick, healthy and low in calories

Drain and wash the chickpeas in a sieve. Combine all ingredients in a blender. Depending on how creamy you want it, add plant-based milk and almond butter, if desired. Tips: This recipe can be varied as desired. The cream is also delicious with ground almonds or hazelnuts. It tastes great on its own or as a spread. It’s best to make the cream fresh. It will keep in the refrigerator for about 2-3 days. And don’t worry: It doesn’t taste like chickpeas, as you might expect. A truly healthy and low-calorie alternative to conventional chocolate spreads. The 350 kcal calorie count applies to the entire recipe. Just give it a try.