This is a great snack/lunchbox idea for the kids. Heck, even adults will like it. These roll-ups appear to be dessert-like (go ahead and tell your kids that!), but there are also a lot of benefits from the ingredients. That makes me not feel so bad about serving my kids “chocolate”. 😉
For this recipe, you can certainly use your favorite gluten-free tortillas. I used The Real Coconut coconut flour tortillas and I love them for this because they add a slight sweetness and coconut flavor. They have a great flexible texture. And because they’re made from coconuts they are rich in fiber and healthy fats. Go to The Real Coconut website to find where you can purchase these near you!
The chocolate hummus part is another great way to add protein to this treat. You’ve probably seen these sweet, dessert-like hummuses at the stores recently. They’ve become very popular. You can make this easily at home. Really, it’s very easy! The base is chickpeas and it’s sweetened only with maple syrup. So you know what is going into it and you can feel good about the real and wholesome ingredients.
To make this hummus, you’ll need a blender or food processor. Mix the canned (drained and rinsed) chickpeas, cocoa powder, maple syrup, milk (or dairy-free alternative), avocado oil, vanilla, and sea salt until it’s smooth and creamy. It’s simple!
There will be leftovers of the hummus after you’ve made these roll-ups so just store the hummus in the fridge for up to a week. It’s great for dipping fruit or pretzels, spreading on toast or rice cakes, or just eating with a spoon like my son does!
Strawberry Banana Roll-Ups with Chocolate Hummus
- 1 Package The Real Coconut Coconut Flour Tortillas (Original Flavor) - or your favorite gluten-free tortilla
- 1 Can Chickpeas or Garbanzo Beans
- 1/4 Cup Cocoa Powder
- 3 Tablespoons Maple Syrup
- 2 Tablespoons Avocado Oil
- 2 Tablespoons Milk - Or dairy-free alternative
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Vanilla Extract
- Lay out the desired amount of coconut tortillas on a plate.
- Make the chocolate hummus while the tortillas are coming to room temperature. Drain and rinse the full can of chickpeas.
- Add chickpeas, maple syrup, oil, milk (or dairy-free alternative), cocoa powder, vanilla, and salt to a blender or food processor.
- Blend all ingredients together. If it seem dry and is not blending well add in a little milk teaspoon by teaspoon until it blends smoothly.
- Lay out tortillas on a flat surface. Spread 1-2 tablespoons of chocolate hummus on top of tortilla going all the way to the edges.
- Peel the banana and let it on top of the tortilla (one banana per tortilla). Roll the tortilla tightly around the banana.
- Slice the roll-up into ½ inch pieces.
- Slice or cube strawberries to lay on top of each piece. You can garnish with a mini-marshmallow for extra fun.
- These are best served the same day. Leftover hummus can be stored in the fridge for a week.
Remember to PIN this post for future!
Have you tried making dessert hummus at home?
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