Chickpea “Nutella”

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!

Instructions

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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