Gut-Loving Chocolate Chickpea Spread
Chocolate spread with a fibre twist. This simple chickpea and cacao recipe is creamy, chocolatey and easy to keep in the fridge for breakfasts or snacks.
Ingredients
- 1 tin chickpeas, drained and rinsed
- 1 heaped tbsp cacao powder
- 2 SylliFlor Cacao sachets
- 1 scoop chocolate protein powder
- 30ml maple syrup or honey
- Pinch of salt
- 40g 70% dark chocolate, chopped
- 80 to 100ml almond or oat milk
Method
- Add the chickpeas, cacao, SylliFlor, protein powder, maple syrup and salt to a blender.
- Add half the milk and blend until smooth. Add more milk gradually until you reach a thick, spreadable consistency.
- Fold through the chopped dark chocolate.
- Spoon into a clean container and refrigerate.
Serve on toast, rice cakes or porridge, or add a spoonful to yoghurt.
Where does the fibre come from?
Chickpeas naturally provide fibre, while SylliFlor adds psyllium husk, a soluble, gel-forming fibre. Increasing fibre gradually and drinking enough fluid can help make a higher-fibre routine easier to tolerate.
FAQ
How long will it keep?
Keep refrigerated in a clean sealed container and use within a few days. Always use your judgement around freshness.
Can I leave out the protein powder?
Yes. You may need a little less milk to keep the texture thick.
This recipe is for general information only.