Chocolate Chickpea Spread

CHOCOLATE CHICKPEA SPREAD — Recipe courtesy of Janna of Nourish Cooking Company

INGREDIENTS:

• 3 cups cooked or canned no-salt added chickpeas, drained, and rinsed (look for BPA free can)
• 2/3 cup water
• 1⁄2 cup plus 2 tbsp maple syrup
• 1⁄2 cup cocoa powder
• 1 tsp vanilla extract
• 1⁄2 tsp kosher salt, plus more to taste
• 1⁄2 cup dates soaked in warm water for 2 hours

For Completely WFPB Version, remove the maple syrup entirely and increase dates to 2 cup dates soaked in warm water for 2 hours.

INSTRUCTIONS:

Combine chickpeas, water, maple syrup, cocoa, vanilla, salt and dates in a blender and blend
until smooth. (If you have a high-powered blender such as Vitamix, it will get smoother, but
this comes together fine in a regular blender or food processer; it will be a little grainier but
tastes great.) NOTE: If skipping maple syrup, add the extra dates as noted above.

For the most spreadable results, refrigerate for at least 2 hours so the mixture will soften.
Refrigerate in an airtight container for up to 1 week.