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Recipe Courtesy of St. Charles Hospital


  • 2 cans (15 oz.) chickpeas, drained and rinsed
  • 1 cup unsweetened cocoa powder
  • 1/2 cup tahini — or substitute sun butter or peanut butter
  • 3/4 cup pure maple syrup
  • 1/2 cup chocolate syrup


  • Place drained and rinsed chickpeas in a saucepot and cover with room temperature water.
  • Place on high heat and bring to a boil for 1 minute.
  • Remove from heat and drain.
  • Combine all ingredients in a food processor bowl and mix until smooth. This can be done in batches if the food processor is not large enough, but place all batches in a bowl after processing and mix thoroughly to blend.
  • Serve with apple wedges, pretzels, bananas or whatever other “dipper”.
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