Dessert

Cocoa Chickpea Cream

Name: Cocoa Chickpea Cream
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cup boiled chickpeas; 3 tablespoons cocoa; 3 tablespoons honey; 3 tablespoons milk; 1 tablespoon coconut oil; 1 teaspoon vanilla extract; 0.5 dessert spoon finely grated orange zest; 1 pinch sea salt

Duration

45 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp

Ingredients

Servings:

1.5 cup boiled chickpeas
3 tablespoons cocoa
3 tablespoons honey
3 tablespoons milk
1 tablespoon coconut oil
1 teaspoon vanilla extract
0.5 dessert spoon finely grated orange zest
1 pinch sea salt

Step-by-Step Preparation

Speed:1x

Carefully peel the skins off the boiled chickpeas one by one. This step is the most important tip for ensuring your cream has a completely smooth, silky, and lump-free consistency.

Transfer the peeled chickpeas into a high-speed food processor or the bowl of a powerful hand blender.

Add the cocoa, honey, milk, coconut oil slightly softened at room temperature, and vanilla extract over the chickpeas.

For our chef's special touch; finely grate the zest of a washed orange, avoiding the white bitter part. Add about 0.5 dessert spoon of the grated orange zest and 1 pinch of sea salt to the ingredients in the processor. The salt will bring out the depth of the cocoa and perfectly balance the sweetness.

Turn on the food processor and blend for approximately 3-4 minutes until all ingredients turn into a completely smooth, homogeneous cream. During this time, occasionally stop the processor and use a spatula to scrape the ingredients sticking to the sides down toward the blades.

If the consistency of the cream seems too thick to you, add extra milk little by little (using a dessert spoon measure) without compromising the smoothness to bring it to a spreadable chocolate cream form.

Transfer the silky cocoa chickpea cream you prepared into a clean and dry glass jar. Let it rest in the refrigerator for at least 30 minutes for the flavors to fully blend and the consistency to set.

You can enjoy serving your chilled cocoa chickpea cream by spreading it over toasted bread slices with fresh strawberries or banana slices, or alongside healthy crepes and pancakes.

Chef's Tips

To peel the chickpeas faster, you can place the boiled chickpeas into a bowl filled with warm water and rub them gently with your palm. The skins will float to the surface.
You can safely store the cream in a glass jar with a closed lid in the refrigerator for 4 to 5 days while maintaining its freshness.

Alternative & Optional Ingredients

You can make the recipe completely vegan by using almond milk, oat milk, or coconut milk instead of cow's milk.
You can choose date extract, date puree, or maple syrup in the same amount instead of honey.

Gourmet Recommendations

You can create a gourmet chocolate truffle experience by sprinkling a few grains of 'fleur de sel' (high-quality flower salt) on top of the cream during service.
By adding 1/2 small tea glass of roasted hazelnuts while blending the mixture, you can obtain a much richer flavored and healthy homemade spreadable hazelnut cream.

I Made It & Reviews

No one has rated this recipe yet. Be the first to rate it!

Share Your Experience

Your Rating

Your Comment

Add Photo (Optional)

Select a photo of the dish you made

Nutrition Facts

Per Serving

Calories193 kcal

Protein7 g

Carbohydrates33 g

Fat6 g

Fiber 6 g

Sugar 17 g

Keep exploring

Continue in this category

Dessert

2-Ingredient Sugar-Free Ice Cream

120 min

Dessert

Apple Balls with Walnuts

20 min

Dessert

High Protein Sugar-Free Fruit Ice Cream

5 min

Dessert

Sugar-Free Coconut Chocolate Cake

40 min

Dessert

Sugar-Free Fruit Ice Cream

10 min

Dessert

Chocolate Mousse with Avocado

15 min

Back

Dessert

Cocoa Chickpea Cream

Duration

45 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp