This morning an interesting recipe for Chocolate Chickpea Spread popped up on my Google Reader. The recipe reminded me of a healthy makeover of that incredible chocolate peanut butter they sell at Whole Foods. The idea of iron, fiber, antioxidants, and protein masquerading as "chocolate for breakfast" sounded too good to pass up. I tweaked the original recipe by upping the peanut butter flavor, using coconut instead of olive oil, and brewed coffee instead of instant. You could even add spicy chili to make a Mexican version. This would be fantastic in a dessert crepe with sliced bananas or strawberries. I promise it doesn't taste like hummus!
3 tablespoons smooth peanut butter
2 tablespoons coconut oil
1/2 cup unsweetened cocoa powder
1/2 cup raw sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/4 cup brewed coffee
1. Put all ingredients (except coffee) into a food processor fitted with metal blade.
2. Process until combined. With the food processor still running, slowly stream in the coffee and blend until smooth.