We’re headed to a holiday party tonight and I usually love to whip up a raw vegan dessert to take with.  It’s always interesting to watch people’s reaction to my desserts.  They first wrinkle their nose at the thought of a raw, vegan dessert.  I tell them to just take a tiny bit so they won’t feel bad wasting it if they don’t like it.  I basically agree with them, and they feel obliged to be polite and taste.  So they take a taste; and then they take a full serving.

I was short on time today so I thought, what is the quickest thing I can make that I’m really good at making?  Hummus!!  But that’s not dessert; is it?  Indeed it is.  Using my basic hummus-making skills, I transformed two cans of organic garbanzo beans into what has become my best hummus yet.  I’m sure there are recipes out there for chocolate hummus, but this one is all mine, with the Jackie touch.

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Dark Chocolate Hummus

A healthy hummus suitable for dessert. It has an almost mousse-like texture, but a bit thicker.

Course

Dessert, Sauces/Condiments, Side Dish

Prep Time

5 Minutes

Servings

Cups

Ingredients

• 2 15 ounce cans Organic Garbanzo Beans Drained and rinsed well
• 1/2 c. Organic Cashew Butter
• 1/2 c. Organic Maple Syrup
• 1 c. Organic Cacao Powder This is 100% Cacao
• 1/2 Tsp Organic Vanilla Extract Real vanilla extract, not vanilla flavor
• 1/2 Tsp Celtic or Sea Salt For this batch I used Scottish, Isle of Skye Chef Salt because I had a sample of it.
• 1 Tbl Organic Olive Oil
• 3 Tbl Water

Course Dessert, Sauces/Condiments, Side Dish Prep Time 5 Minutes Servings Cups Ingredients 2 15 ounce cans Organic Garbanzo Beans Drained and rinsed well 1/2 c. Organic Cashew Butter 1/2 c. Organic Maple Syrup 1 c. Organic Cacao Powder This is 100% Cacao 1/2 Tsp Organic Vanilla Extract Real vanilla extract, not vanilla flavor 1/2 Tsp Celtic or Sea Salt For this batch I used Scottish, Isle of Skye Chef Salt because I had a sample of it. 1 Tbl Organic Olive Oil 3 Tbl Water

Instructions

1. Place garbanzo beans, cashew butter, maple syrup, cacao powder, vanilla and salt in food processor.
2. Add oil and water as you process to achieve desired consistency. See Recipe notes regarding the oil and hummus and why and how I utilized them to get the texture you see.

Recipe Notes

The cashew butter I used was homemade and on the dry side, otherwise I wouldn't have added the olive oil.  So if you are using a creamy nut butter, start with the water first and only add the oil if yours started out looking like dough after about 30 seconds of processing.  I also used a heavy-duty processor, so 30 seconds is a long time on my processor.  The entire process took me 2 1/2 minutes of processing time.  I added somewhere between 1/2 and 1 tablespoon of olive oil up front to break it down; then I added water, a tablespoon at a time until it was creamy.

OMG!  It is delicious.

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