Mario Fabbri
CHICKPEA NUTELLA
Serves: 2-4
An awesome alternative to everyone’s favourite chocolate spread, this delicious plant-based recipe is super quick, easy and still has that sumptuous, rich, chocolatey taste.
• 453g (2⅔ cups) chickpeas
• 115ml (½ cup) coconut milk
• 40g (¼ cup) roasted hazelnuts, almonds or cashews
• 45g (¼ cup) vegan chocolate chips
• 25g (¼ cup) cocoa powder
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp Himilayan pink salt
1 Blend the chickpeas, coconut milk and roasted nuts in a food processor until smooth.
2 Add the chocolate chips and cocoa powder and blitz again, until everything is fully combined.