Vegan Chocolate Cream Made from Chickpeas
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 5 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 can chickpeas
- 2 tablespoon cocoa powder, de-oiled
- 1 tablespoon sweetener your choice, e.g., rice syrup, maple syrup, xylitol, etc.
- Plant milk (plant drink), e.g., almond, soy or rice milk
- almond butter
- cinnamon
- vanilla
- almond butter
Print Recipe
Pin Recipe Instructions
- Drain the chickpeas in a colander and wash. Put all the ingredients in a blender. Depending on how creamy you want it, add the vegetable milk and almond butter if you like.
- Tips: The recipe can be varied as desired. The cream also tastes delicious with ground almonds or hazelnuts. Tastes pure and as a spread.
- It is best to always prepare the cream fresh. Keeps in the refrigerator for about 2 - 3 days.
- And don`t worry: it doesn`t taste like chickpeas as you`d expect. A really healthy and low-calorie alternative to traditional chocolate creams. The calorie figure of 350 Kcal applies to the whole recipe. Just try it out.
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