I bought (the kids) cocoa swirled cookie butter at Trader Joe's today. It is such a novelty to peel off the gold foil and plunge my spoon in to the smooth surface. It's reminiscent of Willy Wonka's winning chocolate bars. It isn't long before cookie butter is gone around here. Not because of the kids, nor my husband. I can't stop opening up that cupboard.
Today as I fought that battle inside my head, between desire and logic, I remembered the surprisingly amazingly wonderful chocolate hummus I bought at Whole Foods a while back. As luck would have it, I had a can of garbanzo beans in the same cupboard as that darn cookie butter.
With this recipe, logic wins, but my desire for a chocolate dip on my plantain chips is satisfied.
YIELDS
1-6 serving, depending upon self control
PREP TIME
COOK TIME
TOTAL TIME
- 2 tbsp Almond Butter
- 1 tbsp Olive oil
- 1 can Garbanzo beans, rinsed and drained
- 5 tbsp Cocoa Powder
- 2-3 tbsp Maple syrup
- 8 drops Liquid Stevia
- 1/4 tsp Cinnamon
- dash Cayenne pepper
- 1/2 tsp salt
- dash Black pepper
- 3 tbsp Almond milk
- 2 tbsp Almond Butter
- 1 tbsp Olive oil
- 1 can Garbanzo beans, rinsed and drained
- 5 tbsp Cocoa Powder
- 2-3 tbsp Maple syrup
- 8 drops Liquid Stevia
- 1/4 tsp Cinnamon
- dash Cayenne pepper
- 1/2 tsp Salt
- dash Black pepper
- 3 tbsp Almond milk
Directions
In a high-speed blender, combine all of the ingredients, scraping down the sides as you go. Serve in a bowl, and dip whatever your heart desires! Apple, bananas, plantain chips, banana chips, crackers, or put it on your toast!
Paleo Chocolate Silk Pie
Paleo Chocolate Chip Cookie
Photo: Jessica Riley-Norton
