A chickpea chocolate spread that’s a creamy, nut-free alternative to Nutella. Made from blended chickpeas, cocoa, and natural sweeteners with a rich, chocolate flavour and smooth texture.
This spread is perfect for those with nut allergies or anyone seeking a healthier, plant-based option to enjoy on toast, fruit, or as a dip.
It’s a delicious and versatile treat that will satisfy your sweet craving without nuts, oil, refined sugar, or dairy while providing a protein boost from the chickpeas.
Inspired by my date-sweetened healthy Nutella with a similar great taste. But this time, it’s nut-free and allergen friendly. (Soy-free, gluten-free, and dairy-free too.)
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Ingredients + Substitutions
Here’s everything you’ll need to make this delicious nut-free Nutella recipe.
- Chickpeas: Use canned or cooked, either way enjoy the chickpeas health benefits of this amazing chickpea spread.
- Cocoa powder: Use unsweetened raw cocoa powder for a chocolate flavour, without added sugar.
- Maple syrup: Use pure maple syrup to keep this spread refined sugar free. Or use another liquid sweetener of your choice, such as honey or date syrup.
- Vanilla + salt: While not required, they provide added depth of flavour.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything to your food processor bowl.
Blend until smooth, scraping down the sides as needed.
Transfer your chickpea chocolate spread to a clean and dry jar, and use it in any way you’d use Nutella.
How to use it
So many delicious ways to enjoy this unique chickpea butter spread! Try some of these:
- Spread it on toast, crackers, bagels, or pita bread.
- Make a sandwich with almond butter, peanut butter, or jam.
- Add some to your favourite smoothies.
- Drizzle some on your chia pudding or oatmeal.
- Use it to dip fresh fruit like strawberries, sliced apples or bananas.
- Dollop some on your french toast, waffles or pancakes.
- Spread it on graham crackers and add marshmallows or pretzels for a decadent treat.
- Lather it on banana bread or pumpkin banana bread!!
- Or grab a spoon and dig in!
Variations
For some fun ideas and to create your own amazing chickpea spreads, try one of the following:
- Add a teaspoon of ground cinnamon.
- Add 1-2 tablespoons of tahini or sunflower seed butter for an extra creamy texture and nutty taste. (Or use a tree nut butter if you don’t require nut-free.)
- Use 1-2 tablespoons of olive oil or melted coconut oil if you’re not avoiding refined fats.
- For extra sweetness, add a handful of medjool dates (plus 1-2 tablespoons of water) to the mixture.
For another variation, try my chocolate hummus recipe.
Equipment
I use my Cusinart food processor to make this nut-free Nutella.
You MAY use a high speed blender if you don't have a food processor. However, it’s easier to transfer the mixture from a food processor.
Storage
Store your nut-free Nutella in a clean and dry glass jar or airtight container and keep it refrigerated for up to 1 week.
To keep longer, store it in smaller portions and freeze them for up to 3 months.
Expert Tip
- Don’t forget to scrape the sides of the food processor bowl during processing. This will ensure a smooth texture. Add a tablespoon of water at a time if needed for texture and/or thinner consistency.
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don't forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 15 ounce can chickpeas drained + rinsed
- 3 tablespoons raw unsweetened cocoa powder
- 4 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- ¼ teaspoon sea salt
- 1-2 tablespoons water if desired for a thinner consistency
Instructions
- Add everything except the water to your food processor bowl and process until combined. Stop to scrape down the sides of the bowl as needed and continue processing until smooth.
- If a thinner consistency is desired, add 1-2 tablespoons of water.
- Transfer your nut-free Nutella to a clean and dry glass jar or airtight container.
Notes
- Don’t forget to scrape the sides of the food processor bowl during processing. This will ensure a smooth texture. Add a tablespoon of water at a time if needed for texture and/or thinner consistency.
Andrew Witthoft says
Just tried the recipe. As a family that is dairy-free and loves to try out new recipes, this does a job, but it’s not Nutella.
I did add more sweetness in the form of more syrup. I also used additional cocoa powder to reach the desired chocolate flavor.
Rosa says
Totally get it, it’s a healthier, nut-free and refined sugar free swap so it won’t taste exactly like Nutella, but glad it did the job for your dairy-free family.
Emilie says
Hi! Can I bake it? I wamt to stuff my muffins with it:D
Rosa says
I haven’t tried that, but it sounds delicious! Please let us know how it goes. 🙂
Yvonne Renoult says
I love your recipes. When you give the nutritional value, it would be helpful to know the serving size. For the Nutella, is the nutritional info for 1 tablespoon? Thanks for all your great sharing!
Rosa says
Hi Yvonne, thrilled you’re enjoying my recipes. 🙂
If you look at the serving section (just above the equipment and below the prep/cook time) it shows there are 12 servings of approx. 2 tablespoons each. Hope that helps!