Chocolate Spread Made From Chickpeas

Who doesn’t love Nutella? I know my boys are loving it a bit too much at the moment as it is the top requested breakfast toast topping with Vegemite a close second.

They are eating it in the morning so they have plenty of time to burn of the energy they get from Nutella which unfortunately is in the form of sugar. I started searching for an alternative that I could make at home. I didn’t want a recipe that was full of hazelnuts, I wanted one that would be quick and easy and contain some hidden nutrients. I came across a recipe in McKenzie’s Homemade   recipe book that was an insert in the Feast magazine I read while on a weekend holiday a few weeks ago. It used dry chickpeas that you needed to cook. I decided to replace this with a drained can of chickpeas to speed up the recipe and guess what it turned out fantastic. With the help of my trusty Kambrook Food Processor it was blended into a paste in no time.
Give it a try, you may just be surprised and so might the kids at how good this actually tastes. I can image using this as a filling layer for cakes and many spoons being dipped into it as it really is that good. 

1 400gm Can Chickpeas, drained and rinsed
1/2 Cup Cocoa
1/4 Cup Raw Sugar
1 Tbs Peanut Butter
100ml Light Olive Oil
2 Tbs Water
1Tsp Vanilla Essence

1. Simply place all ingredients into a food processor with the sharp cutting blade and process on high for 1 minute or until smooth.

2. Place in a air tight container in the fridge. It should last 1-2 weeks if it’s not all eaten by then.
Best eaten after being in the refrigerator overnight as it firms up quite nicely.
KIDS REVIEW: I let Mr nearly 4 taste it before spreading it on his toast and he said “It’s a little nice, but I want the real chocolate”. So I did 50/50 Nutella and this Chocolate Spread I think I will have to slowly introduce it due to the extra sweet nature of Nutella.

MUMMY REVIEW: I can now have chocolate spread without feeling guilty, two thumbs up for me.
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11 Responses to Chocolate Spread Made From Chickpeas

  1. Anne M July 22, 2013 at 5:13 am #

    This sounds perfect Amanda. Only the boy likes Nutella in our house so I’d love a healthier version. As for me? I just eat Nutella out of the jar so not safe to have it in the house for me! LOL

    Anne xx

  2. Anonymous May 4, 2014 at 7:25 pm #

    It sounds so good. No PALM OIL!! Finally this may be my wishes come true!!

    Gonna try it soon! 🙂

  3. Resham June 28, 2014 at 11:58 am #

    My 3yrs love chocolates
    Anything sweet is just wow for him. And NUTELLA is his favorite of favorites.
    This recipe is just like a miracle to me….. definitely gonna try it..

    • Amanda June 29, 2014 at 5:18 am #

      They tend to love Nutella too much don’t they 🙂 This recipe is a perfect substitute. I haven’t bought Nutella since.

  4. Lisa June 28, 2014 at 8:20 pm #

    Could I leave out or replace the peanut butter? My daughter is allergic to nuts.

    • Amanda June 29, 2014 at 5:16 am #

      It can be replaced with a seed spread or on Facebook it was suggested Nuttelex or you could leave it out.

  5. Luciana June 21, 2015 at 10:07 am #

    Would macadamia oil work instead of light olive oil?

    • Amanda June 23, 2015 at 12:17 pm #

      Yes it would.

      • Luciana June 23, 2015 at 9:41 pm #

        Thank you

  6. Kim August 7, 2016 at 11:06 pm #

    Hi there,

    I just made this for my three kids (8, 11 and 13 years old), who all love Nutella. As Nutella is a lot more sweet than this recipe, and knowing that if my kids don’t like a new recipe to start with they are less likely to want to try it again, I actually increased the sugar to 1/3 of a cup. They all loved it. I plan on decreasing the sugar amount each time I make this recipe as my kids taste buds adjust to expect a less sugary taste, until I eventually get it down to the 1/4 of a cup that is in the original recipe.

    • Amanda August 8, 2016 at 11:01 am #

      So glad to hear.

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