Peanut Butter Chocolate Chip Fudge Dip

Full disclosure–this is actually a hummus recipe. Yes, that’s right dessert hummus is a thing and it has been for awhile. I’ve done a couple of variations like this Chocolate Hummus and this Pumpkin Spice Dessert Dip but this latest peanut butter and chocolate mix my be the best one yet!

This stuff is MAJORLY delicious and quite healthy! Don’t you just love when those two things get together?! I do.

Plenty of good stuff in this like protein and fiber from the chickpeas and peanut butter and lots of healthy fats! Think school lunchbox…great with apples, spelt pretzels, graham crackers, strawberries or wrapped up in a whole grain tortilla! Also good on pancakes, waffles, bagels….endless uses! Did I mention you only need a blender?! Yay!

And as always 100% vegan/plantbased and no refined sugar. 🙂

Peanut Butter Chocolate Chip Fudge Dip
 
Ingredients
  • 1, 15 oz. Can/2 c. Chickpeas, drained and rinsed
  • ½ c. plus 3 T. Natural Peanut Butter (no added oil, sugar, salt, etc)
  • ½ c. Agave (or sweetener of choice and less if you don't want it as sweet)
  • ½ t. Sea Salt
  • 6 T. Plain, Unsweetened Cashew Milk (or almond, coconut, etc)
  • ½-3/4 c. Lily's Dark Chocolate Chips
Instructions
  1. Place all ingredients except chocolate chips in a high speed blender and blend on high until smooth and creamy.
  2. Stir in chocolate chips and refrigerate overnight.
  3. Serve with fruit, pretzels, cookies, pancakes, waffles, etc.

 

 

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Chocolate Hummus

Surprise! It’s me. 🙂 Yep, I’m blogging again…a year later! I took a break to do a little something called bhsmealplans.com (ebook coming soon!) and while it was a great year of creating, testing and perfecting recipes, I’m ready to get back to blogging!

I decided to give the ‘ole blog a fresh new look (thanks to my super talented and creative hubby) and even a new direction…HEALTHY desserts! It’s my true passion and pretty much the only type of sweet anything that happens in this house most likely contains chia seeds, some kind of nut butter and agave. 😀 Whereas I used to never run out of butter, refined sugar and all-purpose flour, I don’t even keep those things stocked!

I’m super excited about the new direction for Desserted Planet and started to think about what recipe I’d debut my new-ish blog with but instead of agonizing FOREVER about the recipe I wanted to use, I decided to just do one that I make ALOT around here and my kids LOVE–Chocolate Hummus!

It’s super easy, great for dessert OR breakfast (yes we totally eat it for breakfast) and just good. Really, really good! So here you go, hope you try it and find it as incredibly yummy as we do!

Chocolate Hummus
Author: 
Category: Dessert
 
Ingredients
  • 1, 15 oz. Can Garbanzo Beans, drained and rinsed
  • 3 T. Unsweetened Cocoa
  • 1 t. Pure Vanilla Extract
  • ¼ c. All-Natural Almond Butter (I’ve also used cashew butter and it’s yummy)
  • ¼ c. plus 2 T. Unsweetened Cashew or Almond Milk
  • ¼ c. plus 2 T. Agave (or sweetener of choice)
  • ⅛ t. Cinnamon (use less or omit if you don’t care for cinnamon)
  • Pinch of Sea Salt
  • Enjoy Life Mini Chocolate Chips (for topping--optional)
Instructions
  1. Combine all ingredients in a high powered blender and blend until smooth and creamy.
  2. Refrigerate until completely chilled, topped with mini chocolate chips and serve with strawberries, grapes, sliced bananas, sliced apples, whole grain graham crackers, etc.
Notes
Makes 10-12 servings.

 

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Pumpkin Spice Dessert Dip

Pumpkin Spice Dessert Dip

Have you heard of dessert hummus?  Sounds kind of gross, right?  When you think of hummus you typically think savory, spicy, chickpea goodness served with veggies, crisp chips and deliciously soft, warm pita bread.  You usually don’t think of dessert.  But this recipe will forever change the way you view hummus!  Because chickpeas have a fairly neutral flavor, they are a great base for MANY things (brownies, fudge, etc).  Kind of like avocado…remember this awesome Chocolate Avocado Pudding made with avocados?!  Yeah, it was awesome.  But back to the hummus…in a word, this stuff ROCKS.  You would never know it was made with BEANS and you definitely don’t have to tell people.  I absolutely love that it is healthy and a perfect holiday treat.  I served it with graham crackers, gluten-free cinnamon crisp cookies and tart fuji apples.  I actually liked the apples best for dipping!  That is when I was actually using something to dip it with and not just eating it with a spoon.  Kind of addictive.  But in a good way!  Try this for your next holiday party just don’t mention the beans! 😉

Pumpkin Spice Dessert Dip with Pecans

 

 

Pumpkin Spice Dessert Dip and Apples

Enjoy!

Pumpkin Spice Dip
 
Ingredients
  • 3 c. Chickpeas (2, 15 oz. cans), drained and rinsed
  • 2 c. Pumpkin Puree (I like organic because it has the best taste)
  • ½ c. Almond Butter
  • ¼ c. Olive Oil
  • ½ c. Agave (or honey, maple syrup, etc)
  • 4 t. Pure Vanilla Extract
  • 3 t. Cinnamon
  • ¼ t. Ground Ginger
  • ⅛ t. Nutmeg
  • ⅛ t. Ground Cloves
  • ½ t. Pink Himalayan Sea Salt
Instructions
  1. Put all ingredients in a blender and blend until smooth. Serve with cookies, apples, pumpkin or apple bread, etc.
Notes
Makes 6 cups.

 

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Candy Cane Dip and Dark Chocolate Sugar Cookies

I’m sure you’ve learned by now I have a slight obsession with mint and chocolate.  From cupcakes to brownies, it might be my all time favorite combination.  This dip and cookies take that obsession to a whole new level.  The dip is divine.  As in, eat-it-with-a-spoon, divine.  It’s creamy, pepperminty, flecked with candy cane chunks and so different than anything else I’ve made for Christmas.  Seriously, if you want to wow people at your next holiday party, make this dip.  It literally took me about five minutes to mix together and then I made these Dark Chocolate Sugar Cookies to go with them.  A match made in heaven.  The dip would also be good with bite-size brownies, chocolate chip cookies or even pretzels.

Enjoy!

Candy Cane Dip and Dark Chocolate Sugar Cookies
 
Ingredients
  • 8 oz. pkg. Cream Cheese, softened
  • 7 oz. Marshmallow Creme
  • 1 c. Powdered Sugar
  • 1½ t. Pure Peppermint Oil
  • ½ c. Crushed Candy Canes (plus a little bit more for garnish)
Instructions
  1. In the bowl of an electric mixer, beat together the cream cheese, marshmallow creme and powdered sugar until smooth. Beat in the peppermint oil and crushed candy canes. Place in a bowl and garnish with more crushed candy canes. Serve immediately with cookies, brownies, etc.

 

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