A delicious and healthy vegan chocolate spread made from BEANS. So delicious you’ll never believe it.
RECIPE
1 16 oz can chickpeas, drained & rinsed
4 medjool dates, pitted
1/2 cup cocoa powder
1/4 cup dark chocolate chips
1/2 teaspoon salt
1/4 cup to 1/2 cup warm water
Combine all ingredients in a food processor or high speed blender until smooth. Enjoy as a dip or on your morning toast. Keep in a sealed container in the fridge for up to 5 days.
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