Nut-Free Chocolate Spread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
15 ounce can chickpeas, drained + rinsed
02 -
3 tablespoons raw unsweetened cocoa powder
03 -
4 tablespoons maple syrup
04 -
2 teaspoons pure vanilla extract
05 -
¼ teaspoon sea salt
06 -
1-2 tablespoons water (optional, for thinner consistency)
# Instructions:
01 -
Add all ingredients except water (chickpeas, cocoa powder, maple syrup, vanilla extract, and sea salt) to your food processor bowl. Process until the mixture starts to combine.
02 -
Stop occasionally to scrape down the sides of the food processor bowl as needed. Continue processing until the mixture becomes smooth and creamy.
03 -
If you prefer a thinner consistency, add 1-2 tablespoons of water, one tablespoon at a time, processing between additions until you reach your desired texture.
04 -
Transfer your finished chickpea chocolate spread to a clean, dry glass jar or airtight container.
# Notes:
01 -
This spread is a great nut-free alternative to Nutella, perfect for those with nut allergies or restrictions.
02 -
Keep your chickpea chocolate spread in a sealed glass container in the refrigerator for up to 1 week.
03 -
For longer storage, this spread can be frozen for up to 3 months.
04 -
Enjoy spread on toast, rice cakes, used as a dip for fruit, or added to smoothies and oatmeal.