Nut-Free Chocolate Spread (Print Version)

# Ingredients:

→ Key Components

01 - Can of chickpeas (15 ounces), rinsed and drained

02 - 3 tbsp unsweetened raw cocoa powder

03 - 4 tbsp maple syrup (pure)

04 - 2 tsp vanilla extract (real)

05 - 1/4 tsp fine sea salt

06 - 1-2 tbsp water (only if you want it thinner)

# Instructions:

01 - Put the chickpeas, cocoa powder, maple syrup, vanilla, and salt into a food processor (skip the water for now). Let it blend until things start to come together.

02 - Stop every so often to scrape down the sides. Process again until the mixture turns smooth and soft.

03 - Want it a bit runnier? Add water one spoonful at a time while blending, and stop when you like the texture.

04 - Spoon the chocolate chickpea mix into a clean glass jar or any airtight container you’ve got.

# Notes:

01 - This is a nut-free alternative to Nutella, great for anyone who skips nuts.

02 - Store in a sealed jar in the fridge, and it’ll last about a week.

03 - Freeze it for up to 3 months if you want to keep it longer.

04 - Tastes awesome on toast, rice cakes, dipped with fruit, or stirred into oatmeal or smoothies.

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