Chocolate Chickpea Hazelnut Spread Recipes
CHOCOLATE CHICKPEA HAZELNUT SPREAD
Steps:
- In a food processor, pulse the hazelnuts until they form a fine meal. Add the chickpeas and process until combined. Add the coconut sugar, cocoa powder, olive oil, vanilla and 1/4 cup water and process until smooth.
Nutrition Facts : Calories 217 calorie, Fat 16 grams, SaturatedFat 2 grams, Sodium 32 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 4 grams, Sugar 11 grams
HOMEMADE NUTELLA RECIPE
Steps:
- Homemade Nutella Recipe: If hazelnuts are not already roasted, preheat the oven to 400 F and bake for 6-8 minutes or just until they begin to brown. Rub them together in a paper towel to get the skins off. It's okay if a few stubborn skins won't come off. In a Vitamix or food processor, blend the nuts until they've turned to butter, then add all other ingredients and blend a long time until it's smooth like Nutella! (I think I blended off-and-on for a full two minutes. It's extra-creamy in a Vitamix, but a Cuisinart food processor works as well.) Storage tips are listed above.View Nutrition Facts
Nutrition Facts : Calories 30 kcal, ServingSize 1 serving
CHOCOLATE CHICKPEA SPREAD
Make and share this Chocolate Chickpea Spread recipe from Food.com.
Provided by annh53182
Categories Low Cholesterol
Time 10m
Yield 2 Cups, 20 serving(s)
Number Of Ingredients 9
Steps:
- As with all hummus, this spread couldn't be easier; Just throw everything but the water into your food processor or blender, and thoroughly puree, scraping down the sides of the bowl to get everything incorporated as needed. With the motor running, slowly drizzle in the water, until you reach your desired consistency. Spread at will!
Nutrition Facts : Calories 72.9, Fat 3, SaturatedFat 0.6, Sodium 126, Carbohydrate 11.2, Fiber 1.7, Sugar 5.1, Protein 1.7
HAZELNUT-CHICKPEA-CHOCOLATE SPREAD
Provided by Katie Lee Biegel
Time 10m
Yield 2 1/2 cups of hazelnut-chickpea-chocolate spread
Number Of Ingredients 7
Steps:
- In a food processor, pulse the hazelnuts until they form a fine meal. Add the chickpeas and process until combined. Add the coconut sugar, cocoa powder, oil, vanilla and 1/4 cup water and process until smooth.
- Serve the spread with strawberries, pretzels and/or graham crackers.
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EASY VEGAN NUTELLA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.6/5 (183)Total Time 30 minsCategory Dessert, SnackCalories 152 per serving
- Preheat oven to 350 degrees F (176 C) and add hazelnuts to a baking sheet in a single layer. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
- Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off because it yields a creamier Nutella. But it doesn’t have to be perfect!
- Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender (a high-speed blender yields best results). Blend on low until a butter is formed - about 8-10 minutes total - scraping down sides as needed.
- In the meantime, heat the chocolate over a double boiler or in the microwave in 30 second increments. Set aside.
CHOCOLATE HAZELNUT MONKEY BREAD - SOBEYS INC.
From sobeys.com
4/5 (8)Total Time 1 hr 30 minsEstimated Reading Time 1 minCalories 220 per serving
- Preheat oven to 375°F (190°C). Divide each package of dough into 24 equal pieces. Flatten each piece on lightly floured surface to about 1/4-in. (5-mm) thickness; onto centre of each piece, spoon 3/4 tsp (4 mL) chocolate-hazelnut spread and 3/4 tsp (4 mL) chopped hazelnuts. Draw up and pinch together dough to seal in filling, creating a small ball. Repeat process to make 48 balls. Set aside.
- In small bowl, mix butter, brown sugar and cinnamon. Dip each dough ball into butter mixture, allowing excess to drip off. Place balls in Bundt pan. Drizzle any remaining butter mixture over top.
- Bake 40 to 45 min. until top is golden brown and crisp. Cool pan on wire rack 10 min., then invert bread onto serving plate.
- Meanwhile, transfer remaining chocolate-hazelnut spread to small re-sealable plastic bag. Microwave 30 sec. on HIGH until spread is melted; cool slightly. Snip off small corner of bag; drizzle warm spread over bread. Sprinkle with remaining chopped hazelnuts. Serve warm.
CHOCOLATE CHICKPEA SPREAD - STAY AT HOME MUM
From stayathomemum.com.au
3.3/5 (147)Category MainServings 1Total Time 5 mins
- Blend all ingredients in food processor/blender and add each tablespoon of water till desired consistency is reached.
CHOCOLATE SPREAD MADE FROM CHICKPEAS - THIS IS …
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Estimated Reading Time 2 mins
6 CHOCOLATE SPREADS THAT ARE BETTER THAN NUTELLA - …
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A HEALTHIER CHOCOLATE SPREAD - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
Servings 2.5Total Time 10 minsCategory DessertCalories 75 per serving
- Empty the can of chickpeas into a colander. Rinse with water, and with the water running, rub the chickpeas with your fingers, so the skins start to loosen
- Drain the chickpeas really well. Remove and discard as many skins as possible and dry them using paper towels ( this process is optional, but removing the skins will produce a smoother, less gritty hummus)
- Melt the chocolate chips in a glass bowl using your microwave, in 20 second increments, stirring well each time
- Place the chickpeas in the food processor and pulse until they resemble coarse cornmeal. Add the melted chocolate, vanilla, salt, tahini and milk. Process until smooth and creamy. Add more almond milk, to achieve the desired consistency ( See note below ). Store in the refrigerator until ready to use
HOMEMADE CREPES WITH CHOCOLATE-HAZELNUT SPREAD RECIPE | GOOP
From goop.com
Servings 20Category Breakfast Recipes
- First, make the crepes: In a large bowl, beat all ingredients (except the chocolate hazelnut spread) with a metal whisk or fork until smooth.
- Cover the bowl and leave it in the refrigerator to rest overnight, or for up to two days before cooking.
- When ready to cook the crepes, place a good non-stick pan over medium heat and melt a small pat of butter in the pan.
- Pour 1/3 cup of batter into the pan and swirl it in a circle until the bottom of the pan is covered with batter.
CHICKPEA CHOCOLATE HAZELNUT COOKIES | RAINBOW IN MY KITCHEN
From rainbowinmykitchen.com
Category DessertEstimated Reading Time 6 mins
- Mix all the dry ingredients in one bowl (except for roasted almonds): chopped roasted hazelnuts, coconut sugar, cacao powder, coconut flour, baking powder, gingerbread spice mix (optional).
- Place chickpeas, rice milk, and roasted almonds into a high-speed blender and process until you get a smooth mixture.
- Transfer the mixture to a bowl with dry ingredients. You can use a spoon or your hands and mix until the dough begins to stick together and everything is well combined. Taste and adjust flavor as needed.
HEALTHY VEGAN NUTELLA (NATURALLY SWEETENED) | LIVE EAT LEARN
From liveeatlearn.com
5/5 (3)Total Time 45 minsCategory Dips, Sauces, And SalsasCalories 49 per serving
- Hazelnuts: Preheat oven to 350°F (176°C). Spread hazelnuts onto a rimmed baking sheet, then roast for 12 to 15 minutes, or until slightly toasted. (If your hazelnuts still have skins on them, transfer onto a kitchen towel and roll with your hands to remove skins.)
- Puree Dates: Meanwhile, add dates and water to a food processor or strong blender, and puree until smooth, scraping down sides as needed. Remove date paste and wipe clean.
- Puree Hazelnuts: Add roasted hazelnuts to the food processor or strong blender and run for 8 to 15 minutes, or until a smooth nut butter forms (it will go from crumbs to a thick paste to nut butter, be patient!).
- Combine: Add date paste, cocoa powder, vanilla, and salt, then blitz to combine. Drizzle in almond milk, using only as much as is needed, to reach a smooth, Nutella-like consistency.
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