Hazelnut Chocolate Spread 3.0

25 mins
Serves 1
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Directions

  1. 1Open a can of chickpeas, drain, and throw them into a baking sheet.
  2. 2Open a can of chickpeas, drain, and throw them into a baking sheet.
  3. 3Open a can of chickpeas, drain, and throw them into a baking sheet.
  4. 4Add 1/2 cup of hazelnuts to the baking sheet.
  5. 5Add 1/2 cup of hazelnuts to the baking sheet.
  6. 6Add 1/2 cup of hazelnuts to the baking sheet.
  7. 7Roast them in the oven at 400°F (200°C) for 25 minutes.
  8. 8Roast them in the oven at 400°F (200°C) for 25 minutes.
  9. 9Roast them in the oven at 400°F (200°C) for 25 minutes.
  10. 10Throw the roasted chickpeas and hazelnuts into a powerful blender.
  11. 11Throw the roasted chickpeas and hazelnuts into a powerful blender.
  12. 12Throw the roasted chickpeas and hazelnuts into a powerful blender.
  13. 13Add a dozen dates.
  14. 14Add a dozen dates.
  15. 15Add a dozen dates.
  16. 16Add 1/2 cup of cocoa powder.
  17. 17Add 1/2 cup of cocoa powder.
  18. 18Add 1/2 cup of cocoa powder.
  19. 19Add 1 1/2 cups of hot water.
  20. 20Add 1 1/2 cups of hot water.
  21. 21Add 1 1/2 cups of hot water.
  22. 22Blend it until super smooth.
  23. 23Blend it until super smooth.
  24. 24Blend it until super smooth.

Ingredients

  • 1 (15oz) can can chickpeas
  • 1 (15oz) can can chickpeas
  • 1 (15oz) can can chickpeas
  • 1.5 cups cooked chickpeas
  • 1.5 cups cooked chickpeas
  • 1.5 cups cooked chickpeas
  • 0.5 cup hazelnuts
  • 0.5 cup hazelnuts
  • 0.5 cup hazelnuts
  • 12 soft dates, pitted
  • 12 soft dates, pitted
  • 12 soft dates, pitted
  • 0.5 cup cocoa powder
  • 0.5 cup cocoa powder
  • 0.5 cup cocoa powder
  • 1.5 cups hot water
  • 1.5 cups hot water
  • 1.5 cups hot water

Equipment

ovenblenderbaking sheet