Healthy Vegan Nutella Spread
Ingredients
- 1 can chickpeas (400 g)
- 6 Medjool dates (pitted)
- 50 g cocoa powder
- 250 ml hot water
- 100 g hazelnuts
- 1 tsp vanilla extract
- Pinch of salt
Preparation
Preheat the oven to 180°C. Spread the hazelnuts and chickpeas evenly on a baking sheet. Roast for 30 minutes until golden brown and fragrant, but remove the hazelnuts after 15-20 minutes. Let cool.
Place the roasted hazelnuts, roasted chickpeas, dates, cocoa powder, hot water, vanilla extract, and a pinch of salt in a blender or food processor. Blend until smooth and creamy.
Taste the Nutella and add extra dates or maple syrup to taste. For a thinner consistency, add more water.
Transfer the Nutella to a jar, let it cool, and store in the refrigerator. Use within a week.
Tips
Perfect as a spread on bread, dip for fruit, or eaten straight from the jar.
