Nothing says Valentine’s Day like chocolate covered strawberries, am I right? Confession – I don’t love strawberries, and the only way I like to eat them is with chocolate. I am not opposed to melting chocolate chips with butter or coconut oil and making a dip that way, but this year I was challenged to come up with a fun recipe for kids on Valentine’s Day – and I am quite pleased with the results… as were my kids who couldn’t keep their little fingers away.
I love this chocolate dip because it is delicious, satisfies a sweet tooth, and is packed with protein and fiber. Adding cacao just boosts the antioxidant load. Did you know that raw cacao powder contains 20 times the antioxidants of blueberries?
This chocolate humus is great with berries, apples, or, as Roman discovered, by the spoonful!
Ingredients:
- 1 can chickpeas, drained and rinsed well
- 1 teaspoon vanilla extract
- 1/4 cup cacao or cocoa powder
- 1/4 cup maple syrup
- 2-4 tablespoons coconut milk, depending on texture
Directions:
- Drain and rinse the chickpeas, then add to a food processor.
- Add the rest of the ingredients* and process on high speed until the texture is smooth (it may take a while to really blend well).
- If it isn’t creamy enough, add more coconut milk.
- Serve topped with chocolate chips or coconut flakes! A sprinkle of cinnamon would be great too!
*Adult option – add some whiskey or bourbon in place of vanilla.
Sparking Wholeness with Erin Kerry 