This spread is so delicious you will want to eat it with a spoon. Go for it! Because the best thing about this chocolate goodness is that it is refined sugar free, vegan, low in fat and high in protein. The chocolate spread is prepared in a couple of minutes and tastes great on warm toast, pancakes or with fruit slices. You can even use it as a cake frosting or dessert cream. Using chickpeas as a basis may sound a little odd at first, but I promise you won’t taste them.


250g canned chickpeas

3 medjool dates

2- 3 tbsp of natural cocoa powder (depending on how strong you like the chocolate taste)

2 tbsp nut butter (almond or hazelnut)

4 tbsp maple syrup

70 ml plant based milk (I used oat milk)

1/2 tsp vanilla extract

a tiny pinch of salt


Drain the chickpeas and rinse them under water. Remove the seeds from the dates.

Combine all ingredients in a blender and mix until you get a creamy texture. If the mixture is to thick add a little more plant based milk.

Store the spread in the fridge and use it within a couple of days. Enjoy!

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