Ready for a change of bean? Made from dry-roasted milled garbanzos and rich, dairy-free cocoa, this may remind you of a certain chocolate hazelnut spread. But Field Trip had a much butter idea in mind, turning protein-rich chickpeas into an ingenious topping that’s vegan, kosher, non-GMO, and soy, nut and gluten-free. Organic brown sugar provides a touch of sweetness, and sustainably harvested palm oil brings everything together, for a spread that’s smooth as butter, but better. When it comes to good-for-you snacks that eat like desserts, we’re giving this the bean light.
Tip of the Tongue
Especially since it’s so spreadable, chocolate chickpea butter makes a healthy frosting alternative for cupcakes.
Dry Roasted Milled Chickpeas, Roasted Sunflower Seeds (Sunflower Kernels, Sunflower Oil), Organic Light Brown Sugar, Olive Oil, Dairy Free Semi-Sweet Chocolate (Unsweetened Chocolate, Sugar, Cocoa Butter), Dairy Free Natural Cocoa Powder, Sustainably Harvested Organic Palm Oil, Sea Salt.