I've developed this recipe to help my kids sweet tooth and get a little protein and fiber while I am at it. We call it chocolate sauce at our house, but it's consistency is really more of a spread. My pickiest eaters love it, so don't tell them how I make it. I typically do not hide nutritious food as a rule, but 2 of my 3 kiddos are super picky and they eat this without complaint, so I am not rocking the boat - risking rejection of the food when they know its "nutritious".
I use an immersion blender for this recipe, but you could also use a food processor. A blender would also work, but you may need to add more liquid, resulting in a more liquid final product.
Chocolate Spread Recipe
Yields about 1 cup of spread
- 5 dates, soaked (12-24 hours) and pitted
- 1/2 cup chickpeas, cooked (or canned, drained)
- 1/4 cup of water
- 1 Tbsp cocoa or to taste
- Pinch of salt*
- Splash of vanilla
In a wide mouth pint size mason jar (or a medium bowl) add all the ingredients in this order: dates, cocoa, salt, vanilla, chickpeas, water. Use an immersion blender to puree and emulsify. Scrape down the immersion stick as needed to get all the mixture evenly blended. (OR just put everything into the food processor - I prefer the immersion blender .... fewer dishes to wash.) If your chocolate spread comes out dry or crumbly, simply add a bit more water and blend again. Store in the refrigerator and use in about a week or freeze it straight in the ball jar!
We eat this on top of whole wheat pita bread or pancakes or make cracker sandwiches. It's also good for use as a fruit dip.
*I use Salt for Life to reduce sodium because I have Meniere's Disease. Any salt will work. This is a very small pinch.
Nutrition Facts (per 2 Tbsp Serving): 62 calories, 0.9 g fat, 23 mg sodium (less with Salt for Life), 11.8 g carb, 2.8 g fiber, 2.7 g protein
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Please let me know what you think about this recipe in the comments below!