I love to swap ingredients into desserts to make them more healthy. Like putting tofu or avocados in brownies to cut on fat, for example.
Actually, let’s be honest here; it’s tricking people that I like. Simply for the pure satisfaction of thinking; Ha! You liked it and I hid some weird stuff in there…
That’s why, when I first heard of a dessert version of hummus, I was instantly charmed. Usually, my best tester for these kind of things is Isra (our photographer, MC’s boyfriend and favorite pro surfer). This guy sure has a sweet tooth and he craves ALL the oversweet/greasy desserts. He’s like an eight year old kid at a birthday party. It’s his ninja skill.
A lot of recipes don’t put the tahini, an important ingredient of the classic recipe, but I felt like it was important to keep it so we don’t notice the taste of chickpeas too much. Please use a good quality cacao; it makes all the difference! And keep in mind that it’s still a dessert! The maple syrup and the fruits make the whole thing pretty high in sugar – so keep it as a dessert option. Unless you’re like Isra. Then eat it whenever you want.
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↠ Ingredients ↞
1/4 cup of maple syrup
1/4 cup of cacao
1 tsp of vanilla essence
2 tablespoon of almond milk
the juice of half a lemon
↠ How to ↞
- In a blender or food processor, purée all the ingredients until smooth.
- Serve as a dip with fruits and cookies!
