Make a chocolate dip that’s a little healthier using chickpeas! This is great as a dip for fruit and pretzels. Dried chickpeas can be cooked very quickly in the Instant Pot.
- ¾ cup dried chickpeas (soaked or not)
- 2 ½ cups water
- ¼ cup peanut butter
- 6 Tbsp maple syrup
- ½ cup cocoa powder
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- Add the chickpeas and the water into your Instant Pot. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 45 minutes on high pressure or 25 minutes for soaked chickpeas. (You can also cook the chickpeas in your slow cooker for 8-10 hours on low or 4-5 hours on high.)
- Once the time is up move the valve to venting and remove the lid. Drain the liquid off of the chickpeas using a colander but reserve the liquid for later. Add the drained chickpeas, peanut butter, maple syrup, cocoa powder, vanilla and kosher salt to a blender or food processor. Add in about ½ cup of the reserved liquid. Blend until smooth and creamy. Add in more liquid if needed to get to your desired consistency.
- Serve the dip with apple slices, bananas, pretzels or graham crackers.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Dessert
- Method: Instant Pot