Rich Chocolate Spread (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1-2 tablespoons water (optional, to adjust thickness)

02 - ¼ teaspoon sea salt

03 - 2 teaspoons vanilla extract, pure

04 - 4 tablespoons maple syrup

05 - 3 tablespoons unsweetened raw cocoa powder

06 - 15 oz can of chickpeas, rinsed and drained

# Instructions:

01 - Toss chickpeas, cocoa powder, maple syrup, vanilla, and salt into your food processor, leaving out the water for now. Blend until everything starts to come together.

02 - Pause every so often to scrape down the sides of your food processor with a spatula. Keep blending until the mixture is silky smooth.

03 - For a thinner spread, drizzle in water one tablespoon at a time. Blend a little more after each addition until it’s how you like it.

04 - Scoop your creamy chickpea chocolate mixture into a dry, clean glass jar with a lid or another airtight container.

# Notes:

01 - This is a nut-free swap for spreads like Nutella, great for those avoiding nuts.

02 - Store your spread in a closed glass jar in the fridge, and it’ll stay fresh for around a week.

03 - If you want to store it longer, freeze it for up to three months.

04 - Spread it on bread, rice cakes, or even use it as a fruity dip. It’s also awesome stirred into smoothies or oatmeal.

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