This is incredibly easy to make – just throw all the ingredients in a blender or food processor and blast until smooth. Some suggest removing the skin from the chickpeas before blending but it’s not necessary. Just blend a little longer if the texture is too coarse.
Once you’ve made the hummus, the serving options are endless: enjoy with sliced strawberries, a dollop of natural yogurt, or even blend with some frozen bananas for a protein-packed healthy ice cream. My favorite trick is to leave some hummus in the blender once you’re finished and whizz it up withany kind of milk and ice for a frothy chocolate milkshake.
1 can of rinsed and drained chickpeas or BLACK BEANS
2 Tbsp peanut butter
2 Tbsp cacao powder (or cocoa)
2 dates, with stones removed
1-2 Tbsp maple syrup
1 tsp vanilla extract
pinch of salt
Rinse and drain the beans before pouring into a food processor.
Add in all the other ingredients.
Blend for 20 seconds, then check the flavor and consistency. Add extra maple syrup or a splash of water if required, then scrape the hummus down the sides of the bowl and pulse again until you achieve the desired consistency.
Serve with chopped fruit or some natural yogurt.
For a spicier alternative, add a quarter of a teaspoon of chilli powder for extra kick. A sprinkle of cinnamon would also add a different flavor.
You can add chopped nuts or dried coconut for a little extra crunch.
You can swap the maple syrup for honey or other sweeteners if preferred.
Other nut butters can be used instead of peanut butter, or omitted altogether if your diet doesn’t allow nuts.
Other white beans such as cannellini beans can be used instead of chickpeas.
The hummus can be stored in an airtight container for up to a week.
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Crunchy Roasted Chickpeas
The secret to getting them extra crispy is to dry roast them first, and then season them at the last minute. This is an easy to make, healthy, vegan, 5 ingredient snack that everyone will love.
1 19oz can chickpeas, drained and rinsed
1 tablespoon olive oil
3/4 teaspoon chili powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
or ANY of our favorite herbs or seasonings!
Preheat your oven to 375F (190C).
Spread the chickpeas in a single layer on a baking sheet. It's ok if they are still a bit wet, they will dry out in the oven. Bake 30 minutes, stopping to shake the pan every now and then.
Remove the chickpeas from the oven and carefully add the hot chickpeas to a bowl along with the olive oil, chili powder, thyme, and salt. Toss well to coat the chickpeas evenly. Spread the seasoned chickpeas back onto the baking sheet and return to the oven for another 10 to 15 minutes until they are golden and crispy. Remove from the oven and let cool a bit before enjoying. You can snack on them still warm, or completely cooled.
Store in an air-tight container in the fridge for about a week. They may start to get a little soft and less crispy.
Dark Chocolate Almond Bites
I present to you one of the simplest chocolate recipes EVER. This recipe is gluten free, paleo, and vegan. Not to mention has only two ingredients and can be made in less than 5 minutes.
Dark chocolate is loaded with antioxidants and is heart healthy. A perfect excuse to eat a little more chocolate this holiday season.
As for the almonds they are high in vitamin E and Fiber. They reduce the risk of a heart attack and lower bad cholesterol.
Originally found on ChefSavvy.com
Melt the chocolate chips in the microwave or in a small saucepan. Once melted toss in the lightly salted almonds and mix. Portion them out into 1 tablespoon clusters. A sprinkle of salt is added to the top of each cluster before they go in the fridge. Chill for at least 30 minutes for the clusters to firm up. Done! Keep refrigerated until ready to serve or freeze and take out when guests come over.
For a twist add some coconut flakes or even peanut butter YUM! You can always use milk or semi sweet chocolate chips instead of the dark chocolate.
The best thing about this recipe is everyone can eat it. It’s Gluten free, paleo, and vegan. Sure to fit any diet.
Save time on holiday candies and give this 5 minute Dark Chocolate Almond cluster a try.
Peanut Butter Oat Balls
These are great "on the go" snacks and take only 8 min to make the week's worth! You really don't need a recipe for this, have fun experimenting! Use raisins, ground nuts, or Cocoa nibs instead of chocolate chips for example or substitute ground seeds of any kind for the flax, or use protein powder...etc! If it's too dry just add a little more PB or honey.
yield: 20 BALLS
total time: 8 minutes
prep time: 8 minutes
cook time: 0 minutes
1 1/2 cups old fashioned oats
1/2 cup flax meal
1/2 cup mini chocolate chips
1 cup creamy peanut butter
1/4 cup honey
1/2 tsp vanilla extract
Add oats, flax seed meal, and mini chocolate chips to a large bowl. Stir to combine.
Add peanut butter, honey, and vanilla extract. Using a wooden soon or rubber spatula, stir until thoroughly combined. The mixture will be very thick.
Shape into little balls, store in an air-tight container and seperate layers with wax paper.
Optional: roll the balls in your favorite protien powder to coat the outside
Black Bean Cake
15ounces of unseasoned black beans
1tablespoon pure vanilla extract
1⁄2teaspoon sea salt
6tablespoons coconut oil
6tablespoons dark Dutch-processed cocoa powder
1teaspoon aluminum-free baking powder
1⁄2teaspoon baking soda
Preheat oven to 325 degrees Fahrenheit.
Grease 9" cake pan and dust with cocoa powder, tapping to evenly distribute.
Drain and rinse beans. Shake off excess water.
I use handheld mixer to pulverize beans smooth.
Add in 3 of the eggs, vanilla, salt and continue mixing. When smooth, add in coconut oil and honey. Add in last 2 eggs.
In separate bowl, sift in cocoa powder, baking soda and baking powder and then add to the wet ingredients
Beat on high until you achieve a nice smooth consistency. Approx 1 minute.
Scrape batter into pan and rap on counter a few times to free any bubbles.
Bake for 40-45 minutes. Cake is done when top is rounded, firm to touch and toothpick comes out clean.
LET CAKE SIT OVERNIGHT IF POSSIBLE or at least 8 hours. It's not a ready-eat-right-away type of cake.
Frost with favorite frosting and enjoy. I just made some glaze by mixing coconut milk (full fat) and some powdered sugar until I liked the consistency