Name: Healthy Chocolate Dessert Hummus (low-fat, avocado-free)
Prep time: 10 min
Total time: 10 min
Yield: 3-4
Cuisine: Vegan
Ingredients: 1 cup cooked black beans, preferably unsalted; 1/2 cup baked sweet potato, skin removed and mashed*; 1/2 cup water or non-dairy milk; 8 medjool dates, pitted; 2 tbsp carob or cacao powder; 1 tbsp Ka'Chava Chocolate Tribal Superfood (optional); 1.5 tbsp chia seeds; 1/2 tsp Gypsy Spice Blend or cinnamon

06 Dec Healthy Chocolate Dessert Hummus (low-fat, avocado-free)

Posted at 07:50h in Dessert, Dips Spreads and Sauces, Gluten Free, Product Reviews, Snack by Jasmine Briones 2 Comments

0 Likes

5Healthy Chocolate Dessert Hummus Healthy, Chocolate, Hummus?! What?! YES.

Well, I call this hummus because it has beans in it, but it could also be considered a pudding or simply a dip for the matter. Whatever it is to you, just make it, please. You will thank me later.

Why you will love this recipe:

Smooth
Creamy
Decadent
Guilt-Free
Vegan
Low-fat
High in protein
Gluten-free
Avocado-free (oh yeah)

So basically, there isn’t any reason for you to NOT like this recipe. You will LOVE it!

2Healthy Chocolate Dessert Hummus I made this recipe two ways: once with a food processor, and another with a high speed blender. I get a lot of emails/questions regarding using a food processor in place of a high-speed blender, as there are a lot of you who do not have access to one. I actually made the food processor method when I was testing out this recipe, but I wasn’t too happy with the texture. It was still damn delicious, don’t get me wrong! I enjoyed that version as a dip. The vitamix version was a lot smoother, so I was able to enjoy it by the spoonful. Try it out either way, and let me know what you think of the texture(s).

High Speed Blender (Vitamix) Version:

Get free shipping on your next vitamix order! Just click here and proceed shopping! 🙂

How To Serve:

Simple and Crisp Dried Fruit Crisps (pictured)
With a sprinkle of spice as traditional hummus is. I used Savour This Kitchen Gypsy Spice Blend
Fresh fruit to dip: apples, strawberries, bananas, fresh citrus, etc.
Spread it atop bread or cookies (try it a a frosting)
As pudding, with toppings of your choice.

Ka’Chava Tribal Superfoods

I decided I would try out The Ka’Chava Tribal Superfoods blend in chocolate for this recipe. Completely optional, but definitely recommended! It adds in a protein kick and since it is chocolate flavored it marries well with the other flavors and does not compromise any of the other ingredients.

So far, I am satisfied with Ka’Chava. Not only does it taste great, it is also:

Vegan
Gluten-free
Dairy-free
No artificial sweeteners
Soy-free
No preservatives
Packed with a variety of superfoods, antioxidants, and so much more!

Have any of you tried this Superfood Blend? If so I’d love to hear what you think of it and your experiences!

Food Processor (Cuisinart) Version:

I did not intend to share these recipe photos since I wanted to improve on the texture, so I apologize for the quality. I loved this version as a dip, while the high-speed blender was also enjoyable as a pudding since it was smooth and creamy.

If you’re interested in what food processor and other kitchen tools that I use, I have a full list here.

Healthy Chocolate Dessert Hummus (Low-fat, avocado-free)

Which way do you plan on making this recipe, in a food processor or a high-speed blender? I’d love to hear your preferences in texture!

Make sure you tag me on Instagram @sweetsimplevegan or tweet @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes! I love to see your photos and share them!

Healthy Chocolate Dessert Hummus (low-fat, avocado-free)

Author: Jasmine Briones / Sweet Simple Vegan
Prep Time: 10 mins
Total Time: 10 mins
Yield: 3-4
Category: Dessert
Cuisine: Vegan

Ingredients

1 cup cooked black beans, preferably unsalted
1/2 cup baked sweet potato, skin removed and mashed*
1/2 cup water or non-dairy milk
8 medjool dates, pitted
2 tbsp carob or cacao powder
1 tbsp Ka’Chava Chocolate Tribal Superfood (optional)
1.5 tbsp chia seeds
1/2 tsp Gypsy Spice Blend or cinnamon

Instructions

Mix the chia seeds and water together and allow it to sit for 15 minutes.
Pour the chia water mixture into a high speed blender along with all of the other ingredients and run until smooth, adding more water if needed

Notes

Sweet Potato: Preheat oven to 400F. Scrub under water and dry. Prick holes all over it with a fork and wrap it in foil. Place it directly on the wire rack and back for 45-60 minutes, depending on the size of the potato. It should be super soft when done. Cool before using.

Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

This post is NOT sponsored. All opinions shared are my own.