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Healthy Vegan Nutella
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Healthy Vegan Nutella

5 from 4 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Suitable For 12m+
Metric - US Customary Units

Ingredients

  • 1 x 400g can of chickpeas
  • 4 medjool dates (pitted)
  • 50 g cacao powder (sub with carob for under 24 months.)
  • 315 ml soy milk (warmed up to help make blending easier)

Instructions 

  • Preheat the oven to 180c/350f.
  • Place the chickpeas on a baking sheet and wipe with paper towel to remove excess moisture.
  • Bake the chickpeas for around 20 minutes, until lightly golden. This removes excess moisture and helps mellow the flavour.
  • Add everything to a blender and blend until smooth. Add a little extra milk if you want a runnier spread. We usually start around 1 cup of milk and work up to around 1.25 cups. You may need to stop and scrape down the sides a couple times.
  • Transfer to an airtight container and store in the fridge.

Storage

Keeps in the fridge for up to a week, or freeze in small portions for up to 2 months.

Notes

Add a splash of vanilla, a pinch of salt, or even 1 Tbsp of tahini for a deeper flavour.