Chickpea and Hazelnut Chocolate Spread
Votes: 4
Time: 10 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 217, total fat 16 G., saturated fats 2 G., proteins 4 G., carbohydrates 17 G., fiber 3 G., cholesterol 0 mg, sodium 32 mg, sugar 11 G.
Calories 217, total fat 16 G., saturated fats 2 G., proteins 4 G., carbohydrates 17 G., fiber 3 G., cholesterol 0 mg, sodium 32 mg, sugar 11 G.
Make your own healthy chocolate spread at home. It tastes almost like Nutella and is perfect for a vegan diet. The base is a mixture of hazelnuts and chickpeas. Blend them in a blender with cocoa powder and olive oil until the texture is smooth and creamy. Add coconut sugar for a sweeter texture. Spread the chocolate spread on bread or crackers and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup hazelnuts
- 1 cup canned chickpeas, rinsed
- 0.5 cup coconut sugar
- 1/3 cup cocoa powder
- 1/3 cup olive or coconut oil
- 1 tsp vanilla extract
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Recipes with similar ingredients: chocolate-nut butter, chickpeas, hazelnuts, coconut sugar, cocoa
Cooking the dish according to the recipe:
- In a food processor, pulse the hazelnuts until they form a fine flour. Add the chickpeas and process until smooth. Add the coconut sugar, cocoa powder, olive oil, vanilla, and 1/4 cup water and process until smooth.
Exit: 2.5 tbsp.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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