Description

This creamy chocolate nut spread is an absolute delight and also reduced in sugar! I love making it when I feel like something sweet but don't want to consume too much sugar. The chickpea base may sound unusual at first, but it ensures a great creaminess and a high protein content. The dates and agave syrup give a pleasant sweetness, while the cocoa and hazelnuts provide the chocolatey taste. Perfect for breakfast bread or as a dip for fruits and vegetables. It is vegan, gluten-free and lactose-free - a real all-rounder!

Ingredients (7 ingredients)

1 can Chickpeas

40 g Hazelnuts

0.5 piece Vanilla bean

5 piece Medjool dates

30 g Baking cocoa

100 ml Soy drink

3 tbsp Agave syrup

Preparation (4 steps)

Grind hazelnuts

Thermomix® Setting

15 sec/Speed 10

Put 40 g hazelnuts in the mixing bowl and grind for 15 sec/speed 10. If necessary, scrape down the sides with the spatula and repeat the process until the desired fineness is achieved.

Add ingredients and mix

Add 1 can of chickpeas (drained and rinsed), 5 Medjool dates (pitted), 30 g baking cocoa, the pulp of half a vanilla bean, 100 ml soy drink and 3 tbsp agave syrup to the ground hazelnuts in the mixing bowl.

Make cream

Thermomix® Setting

45 sec/Speed 8

Mix all ingredients for 45 sec/speed 8 to a homogeneous cream. If necessary, scrape down the sides with the spatula and repeat the process.

Transfer and store spread

Fill the chocolate spread into a clean glass with a screw cap and store in the refrigerator. There it will keep for about a week.

Finished cooking? Great! 🎉

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About this recipe

This chocolate nut spread is a creation that arose from the desire to enable snacking without a guilty conscience. I love chocolate nut cream, but the store-bought versions are often full of sugar and unhealthy fats. So I started experimenting, and this spread came out, which is not only delicious but also nutritious. The chickpeas are the highlight here. They may sound unusual in a sweet spread, but they are incredibly versatile. They provide a creamy texture without having to add a lot of fat, and are also rich in protein and fiber. The hazelnuts contribute the typical nutty taste and provide a slightly chunky consistency if you don't grind them completely finely. The Medjool dates are my preferred source of sweetness, as they bring a natural sweetness and a caramel-like note. They are softer and juicier than other types of dates and are therefore easier to process. The baking cocoa provides the intense chocolate note, while the pulp of the vanilla bean gives the whole thing a fine, aromatic depth. The soy drink is used to make the mixture smoother, and the agave syrup rounds off the sweetness. When preparing in the Thermomix®, it is important to grind the hazelnuts really finely so that the spread becomes nice and creamy later. If you like it a little coarser, you can also grind them briefly. Make sure to rinse the chickpeas thoroughly to remove their own taste. The dates should be pitted before they go into the mixing bowl. If you don't have Medjool dates, you can also use other types of dates, but soak them briefly in warm water beforehand to make them softer. After mixing, you should definitely taste the spread and add some cocoa, agave syrup or vanilla if necessary to adapt it to your personal taste. This spread can be varied wonderfully. For a vegan version, make sure you use a plant-based drink. Instead of soy drink, you can also use almond, oat or rice drink. If you like it a little spicier, you can add a pinch of cinnamon, cardamom or chili. Instead of hazelnuts, you can also use almonds, walnuts or cashews. The chocolate nut spread tastes great on bread, rolls or toast. But it is also a great dip for fruits and vegetables such as apples, bananas, carrots or celery. I also love using it as a topping for pancakes, waffles or porridge. Or simply spooned pure when the sweet tooth strikes again. Kept in the refrigerator, the spread will keep for about a week. It is best to fill it in a clean glass with a screw cap. You can also prepare the spread well and prepare it a few days in advance. This way you always have a delicious and healthy snack ready.