Creamy Chocolate Chickpea Dip

# What You’ll Need:

→ Base

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

02 - 1/4 cup unsweetened almond milk (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 tsp vanilla extract

07 - 1/4 tsp salt

→ Optional Add-ins

08 - 1–2 tbsp chocolate chips (dairy-free if vegan)

09 - 1–2 tbsp peanut butter or almond butter

# How To Make It:

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

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

03 - Taste and modify sweetness or cocoa intensity according to preference.

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

05 - Transfer mixture to a serving bowl. Serve chilled or at room temperature with fruit, pretzels, or crackers.

# Best Practices:

01 -

It tastes like chocolate mousse but sneaks in serious protein and fiber without any guilt.
Ready in 10 minutes with zero cooking, making it perfect for when you need something sweet right now.
Vegan, gluten-free, and naturally delicious, so everyone at the table can enjoy it.

02 -

Don't skip the salt—it sounds weird in a sweet dip, but it's what makes the chocolate flavor actually taste like chocolate instead of generic sweetness.
If your blend looks too thick, add almond milk one tablespoon at a time instead of pouring it in; you can always add more, but you can't take it back.

03 -