Socca is usually a savory flatbread, but this sweet Chocolate Socca with Vegan Caramel Spread will convince you of socca’s versatility. Five ingredients (not including water) is all you need to make this Chocolate Socca with Caramel Spread. Not five ingredients for the chocolate socca and five for the caramel spread, but five ingredients for the entire thing!
- Chickpea flour
- Cacao powder
- Maple syrup
- coconut oil
What is socca?
Socca is a savory, unleavened flatbread, sometimes called a pancake. Some would argue that socca originated in Nice, France, while others claim that it is from Italy, where it is referred to as farinata. Socca is made with chickpea flour, water and olive oil. It is has been a staple food in many parts of South Asian and Southern Europe for centuries, and is inexpensive and quick to prepare. Socca is typically cooked in a wood fired oven in a cast iron pan until it is crisp around the edges and soft in the middle.
I have taken a bit of creative license in calling my recipe socca, since it is not savory and does not include olive oil, but since the main ingredients are still chickpea flour, water and oil (albeit coconut oil), I’d argue that this still qualifies as socca. You might think of this Chocolate Socca as a chocolate pizza. Whatever you want to call it, this is a super easy recipe to make and can be served in a variety of ways:
- top it with almond butter and banana slices
- use the chocolate socca to make ice cream sandwiches
- decorate it with coconut yogurt and mixed fruit for a fruit pizza
- top it with creamy date spread or chocolate chips
- of course, my favourite option is top it with Vegan Caramel Spread
Chickpea flour is very common and has been used for centuries in Asian and Europe. Chickpea flour is simply dry chickpeas ground finely, making it a gluten free and nut free flour. It is a good source of protein, fiber, folate, manganese and magnesium.. Chickpeas also contain antioxidant polyphenols, such as flavonoids and are anti-inflammatory. Chickpea flour is low on the glycemic index.
Chickpea flour requires more time to hydrate than other flours, so it is common to see a rest time in socca recipes.
So, just how easy is this to make?
Heat a cast iron pan in the oven. Whisk together socca ingredients and break up any lumps.
Brush 1 tablespoon coconut oil in heated pan. Pour in batter and bake for 20 minutes.
Combine tahini, coconut oil and maple syrup.
Spread caramel spread over baked socca.
Top with strawberries.
Use this caramel sauce to top popcorn, pancakes, waffles, apples, yogurt, as a fruit dip with apples, bananas and pears.
Chocolate Socca with Vegan Caramel Spread
- 1 cup chickpea flour
- 1 cup water
- 2 tablespoons cacao powder
- 2 tablespoons coconut oil
- 3 tablespoons maple syrup
- 3 tablespoons tahini
- 2 tablespoons coconut oil
- ¼ cup maple syrup
- Turn oven on to 350°. Place cast iron frying pan in oven to heat while the oven heats.
- Sift chickpea flour and cacao powder into a bowl. Add water, 1 tablespoon of warmed coconut oil and maple syrup. Whisk ingredients together.
- Remove heated cast iron pan from oven. Drop second tablespoon coconut oil into hot pan and grease the pan by brushing the oil over the bottom and sides of the pan.
- Pour batter into hot cast iron pan. Return pan to oven and bake for 20-25 minutes. Let cool.
- While socca bakes, prepare caramel spread. Whisk tahini, coconut oil and maple syrup together until well combined.
- After socca has baked and cooled, pour caramel and spread it over the socca with a spatula or knife.
- Add strawberries. Refrigerate for 30 minutes to firm up the caramel spread. Alternately, you can cut the socca while still warm, pour caramel spread over each serving and top with strawberries.
- Store in fridge and serve chilled.