Ingredients
Ingredients
- 250 g cooked chickpeas about 1 1/2 cups, tender and well drained; canned chickpeas may be rinsed and drained
- 1/4 cup smooth unsalted peanut butter 64 g, stirred until uniform
- 3 tablespoons pure maple syrup 60 g
- 1 teaspoon vanilla extract 4.2 g
- 1/4 cup mini semisweet chocolate chips 45 g
- 0–2 teaspoons cold water only as needed for blending
Equipment
- 1 Food processor
- 1 Kitchen scale
- 1 Mixing bowl
- 1 Spatula
- 1 covered food container
Instructions
Method
- Add the drained cooked chickpeas, peanut butter, maple syrup and vanilla to a food processor. Process for 30 seconds, stop the machine and scrape down the bowl safely.
- Continue processing in short rounds until as smooth as your machine allows, usually 1–3 minutes total. If the mixture will not move, add cold water one teaspoon at a time, using no more than needed.
- Transfer to a mixing bowl. If the base feels warm from processing, let it cool briefly before folding in the chocolate chips with a spatula.
- Cover and refrigerate for 20 minutes to firm slightly. Divide into eight portions and serve chilled. Keep the remainder refrigerated.
Nutrition
Serving: 1 serving (1/8 batch)Calories: 147.1kcalCarbohydrates: 19gProtein: 4.8gFat: 6.6gSaturated Fat: 1.9gSodium: 5.1mgFiber: 3.1gSugar: 10g
Notes
This is an edible dessert dip, not a tested baking dough. Contains peanuts; chocolate may also contain milk or soy. For vegan or dairy-free needs, choose appropriate labeled chocolate. Nutrition is an ingredient-sum estimate per one-eighth of the batch using USDA SR Legacy cooked unsalted chickpeas 173757 (250 g), unsalted smooth peanut butter 172470 (64 g), maple syrup 169661 (60 g), vanilla 173471 (4.2 g), and semisweet chocolate 167976 (45 g). Water adds no calories. Canned beans and brands vary; accompaniments are excluded. Keep covered at 40°F (4°C) or below, use within three days and include earlier storage time if the chickpeas were leftovers. Do not add raw flour.
