- Dessert
- Snack
- Beans & lentils
- Make-ahead
- No-cook
- Food processor
- Kid-friendly
- Beginner-friendly
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the dip
- 1 can
chickpeas (15 oz), drained and rinsed well
- 1/2 cup
creamy peanut butter
- 1/3 cup
maple syrup
- 1/3 cup
unsweetened cocoa powder
- 1 1/2 tsp
vanilla extract
- 1/4 tsp
fine salt
- 4–6 tbsp
milk
4 tbsp in step 2, 2 tbsp in step 3
For dipping
- 1 lb
strawberries, rinsed, stems left on
- 4 oz
pretzel sticks
- 2 tbsp
mini chocolate chips, for sprinkling (optional)
- Vegetarian
Contains milk (milk), peanuts (creamy peanut butter) and wheat (pretzel sticks).
Worked out from the ingredients.
Steps
- Step 1
Drain the chickpeas in a colander and rinse under cold water until the water runs clear, then shake them dry. Pinching off any loose skins you see will make the dip smoother, but it isn't essential.
5 min
- 1 can chickpeas (15 oz)
- Step 2
Put the chickpeas, peanut butter, maple syrup, cocoa powder, vanilla and salt in a food processor. Add 4 tablespoons of the milk.
3 min
- 1 can chickpeas (15 oz)
- 1/2 cup creamy peanut butter
- 1/3 cup maple syrup
- 1/3 cup unsweetened cocoa powder
- 1 1/2 tsp vanilla extract
- 1/4 tsp fine salt
- 4 tbsp milk
- Step 3
Blend for a full 5 minutes, stopping two or three times to scrape down the sides. It will look crumbly at first and then turn glossy and smooth, like frosting. Add the remaining milk a tablespoon at a time if it is too thick to swirl with a spoon, and taste for sweetness.
5 min
- 2 tbsp milk
- Step 4
Scrape the dip into a shallow bowl and smooth the top with the back of a spoon. Sprinkle with mini chocolate chips if you like. Serve with the strawberries and pretzel sticks alongside.
5 min
- 1 lb strawberries
- 4 oz pretzel sticks
- 2 tbsp mini chocolate chips
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026