Ingredients

The following ingredients have 8 Servings
  • 1 - 15 oz can chickpeas (drained, rinsed and dried)
  • 3 Tablespoons coconut sugar or cane sugar
  • 2 Tablespoons maple syrup
  • 2 Tablespoons cocoa powder
  • 2 Tablespoons almond milk
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • 1 cup mini marshmallows (vegan and gluten-free, if needed)
  • graham crackers and strawberries (for serving)

Instruction

  • Preheat oven to 350°F.
  • Place all ingredients except marshmallows into a food processor.
  • Blend until smooth and creamy. About 3-4 minutes.
  • Add hummus mixture to a small baking dish, cover dip completely with mini marshmallows and bake for 10-15 minutes or until marshmallows have puffed up and turned golden brown.
  • Serve immediately with graham crackers and strawberries.