December has flown by and Christmas is next week! My Father-in-law is in town so we get to enjoy the holiday at home. Tis the season for sweets and while my husband is the baker in the house sometimes I can pull off a dessert. Portion control is required for his delicious creations but when you are looking for a lighter option, healthy substitutions can still please a crowd.
I turned up my nose the first time I heard ‘dessert hummus’ but I was intrigued none the less. After a few trials, I think I found the right balance. It helps satisfy the sweet tooth without going overboard. This might be the perfect option for January when we are all trying to come down from the sugar-high of the holidays. If you bring this to a party, I recommend saying it is a dessert dip rather than hummus and just tell them later.
1 can of chickpeas
3 TBS Coconut Oil
3 TBS Water
1 ½ TBS Cashew Milk
4 TBS Almond Butter
1 ½ TBS Honey
1 ½ tsp Cocoa
½ tsp vanilla extract
½ tsp sea salt
Drain and rinse 1 can of chickpeas.
De-skin the chickpeas if desired. They are easy to peel if you decide to remove the skin and takes about 3 minutes if you aren’t worried about getting every one. It isn’t mandatory but I think it does make it creamier.
Put chickpeas in a food processor along with 3 TBS Coconut oil, 3 TBS water, and 1 1/2 TBS Cashew Milk. Blend
Add 4 TBS Almond butter, 1 1/2 TBS honey, 1 1/2 tsp cocoa, 1/2 tsp vanilla and 1/2 tsp sea salt.
Blend until smooth. You can add extra water if needed until you reach desired consistency.
Serve with Apples, Strawberries, and/or cinnamon sugar pita chips