Creamy Chocolate Chickpea Spread

# What You Need:

→ Base

01 - 1 can (15 oz) chickpeas, drained and rinsed

02 - 1/4 cup unsweetened almond milk (or other plant-based milk)

03 - 1/4 cup tahini

→ Sweetener & Flavor

04 - 1/3 cup unsweetened cocoa powder

05 - 1/4 cup maple syrup (or agave syrup)

06 - 2 teaspoons vanilla extract

07 - 1/4 teaspoon salt

→ Optional Add-ins

08 - 1–2 tablespoons dairy-free chocolate chips

09 - 1–2 tablespoons peanut butter or almond butter

# How To Make:

01 - Place chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla extract, and salt into a food processor or high-speed blender.

02 - Process until the mixture is very smooth and creamy, scraping down the sides as necessary. Add additional almond milk, one tablespoon at a time, to reach desired consistency.

03 - Sample the mixture and adjust sweetness or cocoa intensity according to taste preferences.

04 - If desired, pulse in chocolate chips or nut butter to enhance texture and flavor.

05 - Transfer to a serving bowl and enjoy chilled or at room temperature with fresh fruit, pretzels, or crackers.

# Expert Advice:

01 -

It tastes like dessert but packs real protein and fiber, so you can enjoy it without the guilt.
Takes just 10 minutes to make, no baking required, and it's naturally vegan and gluten-free.
Works as a snack dip, a spread, or even stirred into yogurt, so it earns its place in your kitchen rotation.

02 -

Don't skip rinsing the chickpeas—the canned liquid makes the mixture gritty, but clean chickpeas blend into silky perfection.
Your food processor matters more than you'd think; a high-speed blender works even better if you have one, creating an almost mousse-like texture.

03 -