From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Vegan Chickpea Chocolate Spread
Say goodbye to traditional Nutella and hello to a healthier, tastier alternative. 🍫My vegan chickpea version is made with simple, plant-based ingredients and is packed with flavour. Whether you're a chocolate lover or simply looking for a healthier snack option, this spread is sure to please 😋
Prep Time: 10 Mins | Total Time: 10 Mins
Servings: Adjustable
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Nutella from chickpeas. Probably sounds new to you, right? Maybe a bit crazy? And perhaps something that wouldn’t taste too appealing. Don’t worry. I felt the same—until I made this recipe.
Call it vegan chickpea chocolate spread, plant-based Nutella, or cocoa hummus. It’s a very simple recipe that takes only 10 minutes from start to finish and a total of 8 simple ingredients. And it tastes HEAVENLY.
Table of Contents
Why This Recipe Works
Simple Recipe
Not a MasterChef? It’s okay. Anyone can make this recipe. It’s that easy. Simple: Dump, Blend, Dig in!
Guilt-Free Indulgence
Let’s face it. Sweet cravings, that too, late at night, are so hard to control.
So, here’s some good news: the next time those midnight munchies hit hard, you don’t have to deny yourself a delicious treat. This vegan choco dip is low-calorie, low-fat, gluten-free, sugar-free, oil-free, nut-free, dairy-free, and guilt-free. However, this is not taste-free! No more feeling bad about your late-night sweet tooth!
Nutritious
Chickpea Nutella is a great way to sneak some pulses into your diet. My daughter thought it tasted like brownie batter, and my nephew instantly declared it the best thing he ever tasted. And I was giggling and chuckling on the inside. You know… the happiness of getting your kids to finally enjoy nutritious food (it’s okay if I kind of tricked them into it, right? 😜).
Recipe Ingredient Notes
Canned chickpeas (drained) - The main ingredient. You can also use home-cooked chickpeas. 240g (8½ oz) of home-cooked chickpeas will equal the weight of a drained can.
Cocoa powder - For the chocolaty flavour. Use unsweetened cocoa (not drinking chocolate).
Agave syrup or maple syrup - You will need a bit of sweetness in the recipe, otherwise it will taste too bitter.
Nut butter (peanut or almond) - For a super creamy texture—and a boost of healthy fats, protein, and fibre. Tip: Use pure nut butter that is free from added refined oils or sugars.
Vanilla essence - Pulls together the overall flavours.
Plant-based milk (of choice) - Oat, hemp, and almond milk are all good choices. Though I’ve seen some recipes use water, I personally think milk adds way more flavour. Plus, it’s just a few extra nutrients. No harm.
Cinnamon - Adds a kick of warmth—an element the sauce would be incomplete without.
Salt - To balance the sweetness. It also enhances the chocolaty flavours. You wouldn’t want to leave it out.
How to Make Plant-Based Chickpea Chocolate Spread
Gather all ingredients in a blender. Add everything (both the wet and dry ingredients) into a blender or food processor. Start with 2 tablespoons of plant-based milk, and blend.
Adjust. Add more milk, if needed. Tip: Scrape down the blender between blending.
Enjoy. It tastes great with fresh fruit, especially oranges, satsumas, and tangerines. When we tried this combo, our little ones were delighted, and we all agreed it reminded us of a Terry’s chocolate orange 🍫🍊
Variations, Ideas & Notes
📑 Substitution Ingredients
Cannellini beans (or butter beans) instead of chickpeas.
Carob powder instead of cocoa powder.
Vegan honey or maple syrup instead of agave syrup.
Vanilla extract instead of vanilla essence.
Nutmeg instead of cinnamon.
🍫 Optional Add-ons
Chocolate chips
Chia seeds
Coconut flakes
Goji berries
Raisins
A teaspoon of coffee grounds
✨ Flavour Variations
Notes
This recipe was inspired by the Center for Nutrition Studies.
Pro Tips For This Recipe
I like to leave the batter thick, so it's like brownie batter. Thin the consistency with more plant-based milk if you plan to use it as a pourable sauce, like over pancakes.
Be patient. Blend the batter for a good few minutes. The smoother the consistency, the better the flavour.
You can leave out the cocoa powder if you don't want a chocolaty chickpea spread. Instead, you can make a cookie dough spread. Simply omit the cocoa powder and add a banana.
Aquafaba (drained chickpea water) can be kept (fridge or freezer) for other recipes, such as vegan meringues (watch this space) 😋 💚
Frequently Asked Questions
How to serve vegan chickpea chocolate spread?
I’m sure you will run out of ways to enjoy this chickpea chocolate spread. You can use it as a topping over banana oat pancakes, toast, or waffles. It’s perfect with a plate of fresh fruit or home-baked cookies. You can even use it as a vegan, healthy cupcake frosting. But it’s also healthy enough to enjoy for breakfast. Or why not add a dollop to your chia fruit pudding?
How long does plant-based chickpea Nutella last?
You can store plant-based chickpea chocolate spread for up to a week in the fridge. The sauce also freezes beautifully for much longer storage – up to 3 months.
Does chickpea chocolate spread taste like Nutella?
It has a rich chocolate flavor with a creamy texture—deliciously unique!
Can I use dried chickpeas instead of canned?
Yes! Just cook and drain them before blending for the best texture.
What’s the best way to enjoy this spread?
Spread it on toast, dip fruit in it, or eat it straight from the spoon! 😋
If You Like This Sweet Vegan Recipe, You Might Also Like…
If you made the recipe, make sure to tag me on Instagram @vegan.susy
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