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Dark Milk Chocolate Fondue

by KellyPlowe  |  Jan 19, 2015

Dark Milk Chocolate Fondue
  1. PREP
  2. 10 m
  • COOK
  • 05 m
  • TOTAL
  • 15 m

Recipe courtesy of Jackie Newgent, RDN, CDN.

INGREDIENTS

SERVES 8

  • 2 banana
  • 3/4 cup canned chickpeas
  • 3 tbsp Unsweetened Cocoa Powder
  • 1/4 tsp Aged Balsamic Vinegar
  • 1 pinch sea salt
  • 1 pinch cayenne pepper
  • 3/4 cup Lowfat 1% Milk
  • 1/3 cup Semi-Sweet Chocolate Chips

DIRECTIONS

1 * Use fully-ripened bananas.
2 Rinse and drain chickpeas (garbanzo beans).
3 Add the bananas, chickpeas, cocoa powder, vinegar, salt, and cayenne to a blender. Cover and pulse a few times.
4 In a small saucepan, bring the milk to a simmer over medium. (Do not boil). Add the chocolate, remove from heat, and whisk or stir until the chocolate is fully melted, forming chocolate milk.
5 Add the chocolate milk to the banana mixture in the blender. Cover and purée on high speed until a velvety sauce forms, about 2 minutes.
6 Transfer to a medium bowl, cover, and chill until ready to serve. Serve chilled as dip. Or gently bring to a simmer and serve as fondue.
7 PHOTO CREDIT: JACKIE NEWGENT