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Dream of enjoying luscious, chocolatey goodness—no nuts needed. This smooth chocolate chickpea blend hits the spot if you're craving chocolate and still want something that's allergy-friendly. Just grab chickpeas, cocoa powder, maple syrup, and a few basics from your pantry and you've got an easy, protein-filled snack for breakfast, dessert, or whenever a sweet tooth hits.
I came up with this one when I was up late, craving chocolate and my cupboard nearly bare. All I had was a can of chickpeas and cocoa powder. After mixing them together, I had a creamy chocolate spread my kids now plead for instead of the store-bought kind. When I first put it on their breakfast toast, they were in shock when I told them it was made out of beans!
Dreamy Ingredients
- Salt: Offsets the sweetness and kicks up the chocolate taste.
- Water: Helps you thin it out just how you like.
- Vanilla Extract: Makes the chocolate flavor even better.
- Chickpeas: The main protein player, making things creamy but keeping it nutless.
- Maple Syrup: The source of natural sweetness—no white sugar here.
- Unsweetened Cocoa Powder: Gives you those deep, chocolatey vibes. Dutch-process makes it even smoother.
Flavor Boosts You Can Try
- Melted Coconut Oil: Makes the spread luxuriously soft and silky.
- Medjool Dates: Bring in a caramel flavor and extra sweetness.
- Cinnamon: Adds a cozy, spicy warmth.
- Tahini or Sunflower Seed Butter: Toss some in if you want it creamier without any nuts.
How to Put It Together
- Finishing Off:
- Try it out. Want it sweeter or more chocolatey? Adjust, then blend everything for 3-4 minutes until it’s super smooth.
- Get It Smooth:
- Time to blend—go for a minute, scrape down the sides, and keep blending. Add water as you go till it’s just right for you.
- Starting Steps:
- Plop your chickpeas in the food processor, then add cocoa, maple syrup, splash of vanilla, and a pinch of salt.
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My husband didn’t believe at first that beans could go into a chocolate spread. He kept asking, then slathered on even more toast. My mom is pretty strict about her sugar but she started making her own batch—and she loves being able to sweeten it to her liking with maple syrup.
Fun Ways to Eat It
Turn your regular meals into something special with this spread—it works for both sweet and not-so-sweet eats. Smear a thick layer on warm toast to get that melty breakfast vibe. Stack banana slices with the spread for a lunch that’ll please any kid (or grownup). If you're feeling fancy, fill crepes with it, then top with berries or banana. For a snack, dip apple wedges or strawberries for a fast energy pick-me-up.
Creative Swaps
Switch it up to make this work for you. For coffee lovers, mix in instant espresso for a mocha feel. If you’re cutting back on sugar, swap in monk fruit sweetener instead (a little or a lot). Add orange zest or just a splash of orange extract for a chocolate-orange twist—delicious with pastries. If you want a smoother finish, toast your chickpeas for 10 minutes in the oven before you blend for deeper flavor and silkiness.
Easy Storage Advice
Store it right so you can enjoy every bite. Stick it in an airtight glass jar in the fridge and it'll keep for up to a week. It gets thicker when cold, so leave it on the counter for ten minutes before spreading. If you want to save some for later, pop portions into small containers and freeze for up to three months. Let it thaw overnight in the fridge, then stir it up to fix any separation.
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This chocolate chickpea spread has totally changed up my morning food game. I don’t feel bad at all about enjoying chocolate toast before 9am since it’s packed with good stuff and barely any sugar. There’s something super satisfying about turning beans into something this tasty and fun. If you're after something both healthy and rich-tasting—or can’t do nuts—this hits the sweet spot.
Frequently Asked Questions
- → Will this chickpea chocolate spread taste like hummus?
- Nope, don’t worry—it tastes nothing like hummus. Cocoa, maple syrup, and vanilla take over, so it’s all chocolatey goodness and you won’t notice the chickpeas.
- → Can I use honey instead of maple syrup?
- Go ahead and swap maple syrup for honey if you’re cool with animal products, or use agave if you want to keep it vegan. Both will work just fine.
- → How smooth will this spread get? Can I make it completely smooth like store-bought Nutella?
- You can get it super smooth in a good food processor but it might not be totally like store-bought stuff. Let it blend for a few minutes and scrape the sides. If your chickpeas feel a bit hard, warming them up helps too.
- → Can I add other flavors to this chocolate spread?
- For sure! This base is easy to jazz up. Try peppermint for a minty twist, cinnamon for a spicy kick, or orange extract for a citrus vibe. Want it extra creamy? Add a splash of neutral oil.
- → Is this chickpea chocolate spread good for kids' lunchboxes?
- Totally! It's safe for school, low in sugar, and gives a fiber and protein boost. Kids will love it with apple slices, crackers, or even in sandwiches.
- → Why does my spread seem dry or thick?
- Some chickpeas are drier than others. If it gets too thick, mix in a spoonful of water at a time to thin it out. For a silkier spread, add a bit of neutral oil like sunflower or avocado.