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Chickpea “Nutella”

  • Level
  • Timer
    18 Minutes
  • Ingredients
    10 Ingredients
  • Reviews
    2 Steps



4 g


8 g


3 g


24 (serving size = 20 g)


  • 100 g hazelnuts or filberts
  • 150 g chickpeas, drained
  • 30 g unsweetened cocoa or cacao powder
  • 60 g evaporated milk
  • 15 g (1 tbsp) vanilla extract
  • 90 g maple syrup
  • 10 drops of liquid Stevia
  • 14 g coconut oil, melted
  • 20 g bittersweet chocolate or chocolate chips
  • Pinch of sea salt



Our Nutella-inspired spread has all the chocolate and hazelnut hallmarks of the classic, but it’s significantly friendlier on your macros. Spread it on toast, use it as a macro-friendly frosting or simply lick it off the spoon!


  1. Preheat the oven to 400 F. Roast the hazelnuts in a bread pan or on a cookie sheet until the skins begin to crack, about 6–8 minutes. (Set a timer, they go from brown to burned quickly!) Remove the hazelnuts from the oven and let them cool for a few minutes. When the hazelnuts are cool enough to handle, rub them in between a paper towel to remove the skins (don’t worry if some of them stick).
  2. Add the hazelnuts and the rest of the ingredients to a food processor* and blend, occasionally scraping down the sides, until the mixture is smooth and creamy, about 3–4 minutes. Store in an airtight container in the fridge.

*A high-speed blender, like a Vitamix, will get you the creamiest results, but stick to the food processor unless you have a Vitamix or equivalent.

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