Healthy Vegan Nutella
Nut-free, dairy-free chocolate spread
A wholesome, allergy-friendly chocolate spread made from chickpeas, dates, cacao, and soy milk—sweet, creamy, and packed with fibre and protein.
Equipment
Ingredients
Ingredients
cooked chickpeas (cooked, drained)
240 g
medjool dates (pitted, soft)
150 g
cacao powder (unsweetened)
30 g
unsweetened soy milk (cold)
60 ml
Instructions
Prepare chickpeas
Drain and rinse the chickpeas thoroughly.
Blend ingredients
Add all ingredients to a food processor and blend until smooth and creamy.
Adjust consistency
If the spread is too thick, add a little more soy milk, one tablespoon at a time, until desired consistency is reached.
Store and serve
Transfer to a clean jar and refrigerate. Serve as a spread or dip.
Original recipe
Storage
Stir before each use. If frozen, thaw overnight in the refrigerator.
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